![]() You'll notice as you go through these steps how the salt will be leaving the fish - first from its surface and then from the fish itself. Repeat this process for the next 24-hours, leaving the fish to soak for increasing periods of time and making sure you've changed the water at least 4 times. About an hour later, dump out the water and refill the bowl again with more fresh water. (If you are strict in avoiding salt in your food, check with your doctor or nutritionist first about whether it's advisable to eat desalinated salt cod because some sodium will remain in the fish, in amounts that are similar to smoked trout or salmon.)īefore cooking with salt cod, place it in a large bowl in the sink and fill the bowl with cool water, covering the fish entirely. That's because before we cook and eat it, the salted fillets are soaked in repeated baths of cool water for about 24 hours to remove most of the salt. If you're unfamiliar with salt cod but maybe see boxes of it in fish stores and fish departments, you may think it's a recipe for a heart attack. But still, many of his 2,400 pages make the case that smart use of science, whether it's sous vide (cooking vacuum-sealed food in a water bath) or salting fish, has the potential of producing a flavor or an ingredient that can become mainstream. Myrhvold's amusements and food chemistry than it does with cooking and eating. I'm still trying to get my head around Nathan Myrhvold's new $625, 5-volume and 40 pound Modernist Cuisine, which seems to me has more to do with Mr. But not all cod is verboten and in most New York-area stores, salted cod is easily available, selling for about $10 to $12 a pound. For this reason and also for its cost, some producers have switched to salting other kinds of white fish. Today the cod has been severely over-fished and according to the Monterrey Bay Seafood Watch, some, including ones caught by trawler, should be avoided. Salt cod also shares a history with the slave trade as it was a food preserved for the long ship journeys from Africa to the Americas where it became a food for slaves on southern plantations. The fish would be salted and put out in the sun to dry, afterwards keeping for months. Because there was lots of it, it was cheap, and being cheap, it became a food for the poor. In Italy it's called baccalà, bacalao in Spain, morue in France, bacalhau in Portuguese, bakaliaro in Greece, saltfish in the Caribbean, and klippfisk in Scandinavian countries.įor centuries, cod was hugely plentiful in the cold northern Atlantic sea. Its history goes back to the Vikings, but many countries, especially ones that share a coast with the Atlantic, have some culinary connection with salt cod. ![]() Salt cod came from our forebears' innovation: they needed a way to eat year-round, fish was plentiful, and a means of preservation was invented. ![]() It's the same but different and both are wonderful. It's not unlike how fresh pork can be transformed into ham. This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish. ![]() Why would we eat salt cod when we can have fresh fish? ![]()
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