And what seems the most obvious; Can I make good salt cod for less?
I suspect it might be less expensive in countries where it is used more frequently. In most of the US it just isn’t a big seller which will contribute to the expense. Generally items with quick turn over have a lower markup in the grocery business. Slow selling items might be kept to please customers but the price will go up to balance the slow sales.
That makes sense.
Still, I was under the impression that the overall market, both when English colonies increased the demand, and when overfishing might have played a role. I’ll have to research what gave me that impression.
It was in wooden barrels where I grew up in New York.
If you have not read it, check out Mark Kurlansky’s book:
It’s a fascinating read!
Thank you! I think that’s the reference that I was thinking of, in terms of history.
A dish I was introduced to in Toronto is Cantonese Fried Rice with salt Fish.
It is really good, and one does not have to bother with soaking the fish in water
Salted fish can be found in Asian storeat a premium price but a little goes a long way and they keep for long long time in the fridge.
Here is a recipe using chicken and salt fish.
I used to add chinese sweet sausage to mine
NOTE: Chinese salt fish has been incriminated for cancer of nasopharynx but this may be for those who eat it a lot as well as the high incidence of nasopharyngeal and stomach caner among Chinese and Japanese.
I love cream and potatoes. Both go well with salt cod. My Portuguese cookery books are upstairs so I’m looking names of dishes from memory only. I particularly like it with cream (bacalhau com nata)
Bread stew (Açorda de Bacalhau)
Bolinhos de bacalhau (salt cod fritters)
With eggs and potatoes.
This one is the best (to me) because it’s simplest and has roasted potatoes.
I always say I’ll try the salt cod fried rice, but haven’t yet. I haven’t been eating fried rice, but I might! I keep lots of the sausage.
With regard to cancer of the nasopharynx, I’m reminded of the ads for the virus vaccine, implying it’s your parent’s fault if you get it.
Also…Watching “Crazy Rich…”. Good times.
Ha! It is a family favorite so I continue to make it. I prefer it with a very heavy lemon hand which didn’t get as much of a welcome last year.
I just saw at my local grocery that it is $11.99 per. I’m in New Jersey.
I think I’m going to try for a salad like the “something with the same name for the 7 fish Italian dinner. It is a cold salad with the salt cod, lemon, bell peppers, olives and parsley” or the cod, orange and olive salad.
Salt cod is like a lot of other stuff that used to be cheap. Brisket, skirt steak & Salt cod all used to be cheap - now they’re astronomical.
Lobster was a poor mans meal during and after the Great Depression and chicken wings used to be cheap. Guess the list could go on and on😊
I had a version of Bacalhau Espiritual at a Portuguese restaurant a few years ago and loved it - here’s a recipe in English, although I’m sure there are plenty of better versions if you can read (or have translated) Portuguese.
That looks delicious!
Here’s BACCALA SALAD from Saveur
I skipped over the cod prep part, but soak the cod in cold water in the fridge for at least 2 days. Changing the water a few times a day. Then boil it quickly to get it to flake. I have heard about soaking the cod in milk and/or boiling it in milk but haven’t tried that. It is intended to make it more tender, I believe.
Nice reminder. A very good reporter, he also wrote books about salt and oysters.
Another salt cod reference. Hard for me to tell, but it might be from 2012.
So I wanted to make Bajan/Trini style salt fish cakes.
This seemed cool.
These are mine.Too dark? Too many of course.
Was trying to store some cooked, some uncooked and frozen. Basically like freezing uncooked pancakes.
Think baking powder in a wet batter. I found this
Did You Know That You Can Freeze Pancake Batter?
Any wisdom to share?
“dish taramasalata probably needs the bread binder.”
Checking this out
I can’t believe it’s been two years!
I am trying to make what I know as “cod fish cakes” again, a semi annual adventure, and each time I am intrigued by what is the same accross "cultures " and what is different.
I know I want a lot of heat. Almost, but not quite too hot to eat, with scotch bonnets.
I know I don’t want potato.
I want round, and not flat “fritters”.
I want mostly fish, which might mean less than the 3 cup flour to 1.5 pound dry fish recipes. I have also seen 1 cup flour to 1 pound salt cod, like this Bajan recipe from The Crane
Bajan Fish Cakes
- 1 onion, diced
- 1 cup flour
- 1 tsp baking powder
- 1 egg lightly beaten
- 1 small hot pepper, finely diced
- chopped parsley, thyme and marjoram
- 1 lb boneless, skinless salt cod
- 1 cup of water
I know there will be baking powder, which seems to have a specified ratio to the flour. Looking for details, but maybe 1 tsp baking powder to one cup flour. Maybe sort of like pancakes.
This one has
1 pound dried salt cod, rinsed in several changes of cool water and soaked overnight, 1 1/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 3 large eggs, lightly beaten and 1/4 cup plus 2 tablespoons ice
Not traditional, but I’d like some cornmeal, like cornmeal pancakes. Any ideas about proportions?
Not sure if I want egg, but I don’t think so. It’s often one egg to one cup flour, and in some recipes optional, but not sure why. What about just the egg white?