https://www.fishing.net.nz/forum/ Thu, 11 Jun 2026 00:25:25 +0000 Wed, 28 Nov 2007 21:15:47 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=24377 https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ https://www.fishing.net.nz/forum/forum_posts.asp?TID=24377&PID=341983&title=salt-cod#341983 Author: DeKay
Subject: 24377
Posted: 28 Nov 2007 at 9:15pm

A minor variant on a salt cod dish - Salt butterfish cream.

Salt and rinse the fish as above. It takes 10 seconds twice a day to change the water, very easy. Use about 400-500gm

Take the fillets after rinsing and poach in milk/water with a bay leaf, a few peppercorns, a coarsely chopped onion and a couple of cloves. Poach for 5 mins or until cooked. Put the fish in the blender, with the onions (remove bay leaf, peppercorns and cloves). Blend until soft.

In a pan, fry 3 cloves of garlic very gently in some olive oil. Add 200mm of cream, bring to a gentle boil and add the fish. Turn off the heat and mix. The consistency should be light. Mix in lemon juice and lots of black pepper. Top with chopped olives and parsley.

Serve with thin slices of french bread toasted with olive oil drizzled over them. Or on toast.  A great snack food for guests, bbqs. Serve with asparagus or beans with bread for a light meal.  With toasted pita bread at work for lunch.
]]> Wed, 28 Nov 2007 21:15:47 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=24377&PID=341983&title=salt-cod#341983 https://www.fishing.net.nz/forum/forum_posts.asp?TID=24377&PID=334421&title=salt-cod#334421 Author: DeKay
Subject: 24377
Posted: 08 Nov 2007 at 11:41pm

Salt cod:

Bacalao in spain
I use blue cod or butterfish, works with any firm fleshed fish.

Pat fillets dry with paper towels. Take a dish and cover the bottom ina thin layer of rock/sea salt. Place a layer of fillets in the dish,cover with salt, more fillets, more salt until all fillets used andcovered liberally in salt (can't see the fish). Depending on how muchfish i find 300-500g of salt is usually plenty. Buy big bags for reallycheap salt. Cover and place the dish into the fridge for 24-48 hours. Ifind longer works better. Take it out and rinse the dish out, rinse thefish, place back in the dish and cover with cold water. Put back in thefridge for 36-48 hours, changing the water every 6-8 hours (eg,morning, evening, night). The fish can be drained and stored in thefridge for another 5-7 days or stored in the water.

Texture becomes much firmer and flaky, the flavour is rich anddelicious. It's handy to have around, keeps the fish well for quite awhile and is very versatile. Try chopping it into a white or cheesesauce and using in pasta dishes, pies or stews or just spread it ontoast. Fry it off and serve with fresh mozzarella, olive oil, tomatoesand capers. Cook chunks in a tomato sauce, poach in olive oil or milk etc etc.

Yummy
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