Salt Cod with Almonds and Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

We’ve recently been experimenting with salting our own cod. Baz Mehew, who used to run the delicatessen on Newcomen Road, told us how he salted fish. ‘I just put a layer of salt in the tray, I put the fish on top, cover it well with more salt, put it in the fridge for a fortnight, then hang it up to dry.’ A customer who is a marine biologist has given us a rather more scientific outline with precise quantities, and chef Alistair Little has vouchsafed his method.