I noticed that tesco sell salted dried fish, this was not refrigerated just in a vacume pack!
what is it used for?
can it be eaten as is?
what is it used for?
can it be eaten as is?
salted fish question
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Eating and lots of things.
Soak it in water for 12 hours (changing the water a couple of times)
put in a pan of boiling water then simmer gently in water and milk for 5 to 10 minutes. serve with salad and a couple of wedges of lemon,
or grate on some aldi Parmigiano and pepper and grill for a few minutes.
Stock fish!?
Used for resoling boots.
Not edible in any way shape or form.
Now I will be getting the nightmares again....
Used for resoling boots.
Not edible in any way shape or form.
Now I will be getting the nightmares again....
Nah, this is salted not just dried.
I quite like stockfish but I haven't tried the salted stuff.
I'm sure I've seen a Rick Stein programme where they were doing this with pilchards.
When living in Australia we bought a big batch of pilchards and salted them to use as a preserved fishing bait. They kept perfectly well in a (very) hot shed.
We kept a weighted board on them and drained off any of the excess fluids.
When living in Australia we bought a big batch of pilchards and salted them to use as a preserved fishing bait. They kept perfectly well in a (very) hot shed.
We kept a weighted board on them and drained off any of the excess fluids.
Not the stock fish?
Thats OK then......
Memories of Ghanaian markets then...
...the nightmares.... flies, "dried" fish rotting in piles (and being eaten - flies et al).....NURSE!
Not the stock fish?
Thats OK then......
Memories of Ghanaian markets then...
NURSE!
Ahhhh, so you'd be off Thai salted fish as well then. Hung up outside, salt, flies, smell....... you get the picture.
Tastes great!
Huon
xylaria
Bushcrafter (boy, I've got a lot to say!)
I have eaten salt fish with achees, but I was in primary school. My friends mum cooked it. The smell of salt fish soaking was nasty as far I can remember. cockroaches would be more preferable.
The salty fish was usually hanging on my mother-in-law's porch under the mango tree so not exactly market food for me. The markets are great but those I saw most of were in a town famed for its seafood so no avoiding the fish. Not that I'd want to.
I guess you'd prefer the food of Northern Thailand where they are more meat-centric.
The salt, dried variant is called "Klippfisk" up here. It was earlier dried lying on cliffs by the sea, hence the name "cliff fish".
Norway export large quantities of this fish to Brasil and Portugal. It is used in Bacalao dishes.
And you as Tadpole says you soak it in water to remove the salt. Then you grill or cook it.
Ordinary stock fish could also be soaked, but for much longer, and used in the same way.
But it is often eaten as a snack. Hammer the fish with an axe to break it up, and eat the smaller pieces. Beware of the stock fish breath you will get though.
Enjoy
.
Tor
Norway export large quantities of this fish to Brasil and Portugal. It is used in Bacalao dishes.
And you as Tadpole says you soak it in water to remove the salt. Then you grill or cook it.
Ordinary stock fish could also be soaked, but for much longer, and used in the same way.
But it is often eaten as a snack. Hammer the fish with an axe to break it up, and eat the smaller pieces. Beware of the stock fish breath you will get though.
Enjoy
.Tor
Salt Cod was known as Cape Cod turkey round the Birkenhead area, I also seem to remember having it cooked with butter beans. Can't say that it's one of those comfort foods from my youth though.
However the memory of dried fish and kenke from the UE region of Ghana washed down with a calabash, or three, of pito has me all a salivating.
Memories of Ghanaian markets then...
NURSE!
However the memory of dried fish and kenke from the UE region of Ghana washed down with a calabash, or three, of pito has me all a salivating.
if it is what we call klippfisk, then it is one of the best edible known to man.
water the fish out for a day.
boil for about 10min.
serve it with potato, carrots, fried bacon(with the frying fat of course) and white sauce. and maybe a little glass of aquavit too.
you really should try it.
water the fish out for a day.
boil for about 10min.
serve it with potato, carrots, fried bacon(with the frying fat of course) and white sauce. and maybe a little glass of aquavit too.
you really should try it.
Soaking is fairly vital, otherwise a very small cube as a snack can be nice - but extremely salty.
Anybody got a source of Bombay Duck out there ? I really miss it.
Anybody got a source of Bombay Duck out there ? I really miss it.
Back in the day, before the damn nannies banned it, I was partial to a bit of Bombay Duck.
http://news.bbc.co.uk/1/hi/world/europe/1066998.stm
Thanks for the link, Richard.
By the by, it led me indirectly to this snippet of utter bloomin' nonsense!
~~~~~~~~~~~~~~
lavrentyuk,
I came across this.
By the by, it led me indirectly to this snippet of utter bloomin' nonsense!
~~~~~~~~~~~~~~
lavrentyuk,
I came across this.
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If I remember correctly, the author Tristan Jones used it extensively in his sailing career, mainly in a dish he called Burgoo.......
Just checked out the web - there's a website dedicated to the guy - http://tristanjones.org/ I read his books decades ago - tremendous read!
Just checked out the web - there's a website dedicated to the guy - http://tristanjones.org/ I read his books decades ago - tremendous read!
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