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Old 03-04-2012, 04:22 PM   #11
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I'm probably one of the few who would say salted cod makes them gag, both the smell of it cooking and the taste.
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Old 03-04-2012, 05:02 PM   #12
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Sometimes you can find salt cod in a bag.The peices are bigging. They come from Canada. The ones in the box are from P.E.I. I know, that is Canda also. But it is more pure, than the pakage ones. The package one usually has bones in it. And there is tiny pieces at the bottom to make the package reach weight. I prefer the box. I have been buying it for years and it is superior.
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Old 03-04-2012, 05:07 PM   #13
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Oh, looking around, I find this recipe. Sounds good.
Cod Brandade Recipe - Saveur.com (http://www.saveur.com/article/Recipes/Cod-Brandade)
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Once the cod is rehydraded you could easily use it in this recipe. There should be no problem. In fact you can use the rehydraded cod in any recipe that calls for fresh cod or fish.
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Old 03-04-2012, 05:09 PM   #14
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I didn't think we had a cod fishery in Canada any more.
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Old 03-04-2012, 05:11 PM   #15
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Quote:
Originally Posted by taxlady View Post
I didn't think we had a cod fishery in Canada any more.
P.E.I. still has their fishing fleet.
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Old 03-04-2012, 11:02 PM   #16
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If you can find some (likely canned) you could make ackee and salt fish which seems to be THE Jamaican dish. We had it for breakfast a couple times while in Jamaica.

I have a can of ackee in the cupboard, I should see if I can find the fish.
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Old 03-05-2012, 12:21 AM   #17
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If you can find some (likely canned) you could make ackee and salt fish which seems to be THE Jamaican dish. We had it for breakfast a couple times while in Jamaica.

I have a can of ackee in the cupboard, I should see if I can find the fish.
What's ackee???
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Old 03-05-2012, 12:28 AM   #18
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Ackee is a fruit.
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Old 03-05-2012, 12:33 AM   #19
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Ackee is a fruit.
I am familiar with lychee...how do the flavors compare?
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Old 03-05-2012, 12:55 AM   #20
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My favorite, and a childhood favorite, was salt cod(rinsed, soaked and water refreshed at least three times)poached, and then crumbled into cooked potatoes, then mixed with butter, a little sour cream(or creme fraiche), salt and pepper, the whole mix was then put into individual cassoles, and broiled off until a little crusty on the top.

Mom would serve with toast points, and pickled onions.

SO DAMNED GOOD!!!!
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Salt Cod I have managed, for all these years, to have never used salt cod. But thinking about how much of a staple it is in the Caribbean where people are surrounded by excellent fresh fish, I figured there must be something more to it than preserved fish that people got a taste for during slave days. So, last night, I made cod cakes. They were quite good, very mild. While soaking the fish for a day and a half though many changes of water, I was struck that there was no fishiness at all after it was cured. I'll try another dish this week, if anyone has a suggestion. 3 stars 1 reviews
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