To a Newfoundlander or a Labradorean, “fish” means cod fish and we say “corn fish” not corned fish.
The reason it is called corned fish is because of the way the product is prepared. The cod is covered with large kernels of rock-salt, which is referred to as “corns of salt”, hence corned fish and the time it takes for the salt to absorb in the flesh.
If using cod filets (approx ½” thick), liberally cover cod on both side with salt (see photo) and let rest for 20 minutes or if cod is thicker than 1”, let rest 30 minutes max.
Fish should be placed in a plastic bag or covered container and stored in a cool place. After the resting period, rinse with cold water and use immediately or store in a freezer for up to 3 months.
You can either use cod fillets or cod fish (gutted and clean). Cod fish with the skin on is preferred, it holds the flesh together. Also, you can use any type of salt you wish; however, I prefer coarse sea salt. (see corned fish recipe)
blow the back end rite out of er! – a good fart
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.
This Lemon Squares recipe is from 1968 and uses crushed soda crackers for its crust. Very easy to make and absolutely delicious. The original recipe called for 1 cup of sugar, however, I thought it was extremely sweet so I cut it down to 1/4 cup. Although the original recipe just stated coconut, I used unsweetened. Also I used margarine instead of butter. Try it and let me know how it turns out…..
Preheat oven to 350°F
- 1 pk (7½ oz) sheriff lemon pie filling
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ¾ cup butter or margarine, room temperature
- ¾ cup unsalted soda crackers, finely crushed
- ¼ cup white sugar
- 1½ cups unsweetened flaked coconut
Prepare lemon pie filling as per package directions. Remove from heat and cool.
In a bowl, sift flour and baking powder. Rub in butter or margarine until crumbs are formed. Add crushed soda crackers, sugar and coconut. Mix until well blended. Spread half of crumb mixture into a well-greased or parchment lined 9 inch square pan. Press mixture evenly to form a crust. Spread lemon filling evenly over crust and sprinkle remainder of crumb mixture over lemon filling. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool on rack prior to cutting into squares