Recipes for Salt Fish

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
Ironically, some of the best recipes for salt fish were developed in West Africa, the West Indies, and eastern south America—far from the codfish banks of Newfoundland and the North Sea. Why? During the world’s colonial period, salt fish was shipped by the ton to these parts from Europe, Newfoundland, and New England. The people developed recipes for cooking the hard salt fish, often with the aid of native ingredients, and developed a taste for them. Even today, in an age of mechanical refrigeration, salt fish are quite popular in many parts of the world. I like them, too, and I remember that my father was fond of eating fried salt fish for breakfast.