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
- 4 tbsp veg oil
- 1 med onion (finely chopped )
- 2 cloves garlic (minced)
- 1 sm carrot (sm chopped)
- 1 sm celery stalk (sm chopped)
- 1 med potato (sm chopped)
- 1 lb mushrooms (thinly sliced)
- Dash dry thyme
- 4 tbsp all-purpose flour
- 3 cups vegetable broth (or water)
- ½ cup hot milk (or cream)
- Salt & pepper
In a soup pot, low-med heat, sweat onion, garlic, carrot, celery, potato, mushrooms and thyme in oil for 10 minutes (do not let vegetables brown). Stir occasionally. Season to taste. Add flour and stir to make a roux (5 minutes). Add broth, bring to a boil, and stir until mixture thickens. Cover and simmer for approx 30 minutes or until vegetables are tender. Add milk and season to taste. Serve piping hot.
out dogs and in dieters – prepare for the summer fishery