I first tasted these delectable salt cod fish cakes at Lori McCarthy’s house in St John’s, Newfoundland a few years ago… I subsequently learnt that they are one of Newfoundland’s signature recipes, with every household claiming to have the best recipe. They are certainly entrenched in the culinary history of Newfoundland and its importance as a cod fishing region, and as part of its trading route with the Caribbean and beyond. This is why salt cod is part of many West Indian countries’ cuisine, and rum is very popular in Newfoundland, it’s all to do with the historical trading between the two regions. These are traditionally fried in “scruncheons”, which are pieces of crispy pork fat, but are just as delicious when fried in butter.
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