One-pound packages of salted cod, flaky white fish delicious in recipes for fish cakes and other tasty Maritime treats such as "Salt Cod, Pork Scraps and Onions".
This product is also popular for making Brandade or Bacalao (a Portugese dish). These bags of salted fish must be kept refrigerated. Soak the cod overnight on Thursday night to release the salt before using for Friday night fish cakes and beans - a traditional Maritime supper. You can use any leftovers with breakfast on Saturday! The traditional recipes call for covering the salt cod with cold water and letting it stand overnight. Cover with fresh water and bring to the boil. Drain and flake the fish. Melt 2 tablespoons butter and cook until tender 1/2 cup of chopped onion. Combine the fish and onion with 2 cups of hot mashed potatoes. Shape into cakes using one beaten egg to hold things together. Coat with 1/4 cup of fine dry bread crumbs and pan fry in butter until crisp and brown. Makes 4 to 6 servings. These large cod portions are carefully de-boned and salted to preserve freshness.
