Salt Cod with Almonds and Pine Kernels

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.