They are replaced with tomatoes and onions (and sometimes a portion of a Scotch bonnet pepper), which are commonly used in Jamaican cooking.

Note the lack of potatoes, which are not commonly used in Jamaican cooking. This is the simplest of all the salt cod fritter recipes. Others have been known to turn to another modern invention, the flush toilet.” I do not recommend this solution for obvious sanitary reasons. Most modern cooks insist on cold water and many believe it best when soaked in a refrigerator, especially during warm weather. Mark Kurlansky, writing in Cod, tongue in cheek, advises us: “Hannah Glasse in the 1758 edition of her British book wrote that stockfish should be soaked in milk and warm water. When the cod is desalinated to your liking, carefully remove the skin and bones. Taste to check salt level if the fish is still too salty, repeat. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. If you can’t soak the fish for two days, place the salt cod in a saucepan. First, soak it for two days (or overnight) in clean water (replacing the water at least twice) to re-hydrate it and wash out some of the excess salt. There are several different methods to accomplish this and all of them are tedious. But because salt cod is usually just one of a number of ingredients in most dishes, cooks will get a good number of servings out of a single pound of salt cod.īefore using salt cod in a recipe, it must be desalinated as much as possible and rehydrated to some degree. They have tons of it, and it’s expensive. Instead of searching your local markets for salt cod, save time by going online to.

Salt cod online