But your ingredient list is much longer, we don’t generally use shortening for these. People usually soak the fish in water before cooking it to get the salt out. Can you help, please? Not a lot of sugar because it will get too sweet and sweet salt fish is just as bad if not worse than overly salty salt fish. Required fields are marked *. You did a great job!! My stepfather showed me how to Thanks Jehan,Coming from you. I prefer the frozen frozen version, if available – it cuts down on the cooking time. This, Salt fish and bake right here is one of my favorite ways of enjoying Salt-fish sautéed and sandwich in between a slightly sweet bread. You want to hear some good news? Thank you Isa, it makes my day to hear that. It needs to be soaked in cold water for 24 hours before using, changing the water at least twice during this time, Baccalá with Jerusalem artichokes and smoked herring, 'Ligurian cod' – salt cod with tomato, olive cream and potato, Pan-fried cod with snowpeas, broad bean purée and pea shoots, Join our Great British Chefs Cookbook Club. It looks really nice,can’t wait to try it.thanks. How to Make Saltwater for Fish Tanks. If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! How To Boil Salt Fish When very salt and dry, this must be long-soaked before it is boiled, but it is generally supplied by the fishmongers nearly or quite ready to dress. Well put together. [7] X Research source In this case sea salt is combined with a bourbon and sugar syrup to create a rich, deep-tasting salt that you can sprinkle on baked goods for a … In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees. Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. My “secret” is using bread flour. Can you bake these – ABSOLUTELY! Make sure that there aren’t any whole or gaps in the salt crust! Will definitely give it a try next time I make this. Hi Heidi, Some are sold frozen and others are dried. My Ghanaian husband and kids lovvvve it! Beautiful site..love this recipe. Oi vou tentar os bakes assadas ,não posso comer frituras,um abraço Ena. Yum! Hello! Remove from the heat and let it cool. It is important to measure the salt by weight, rather than by volume, given that different types of salt possess widely differering weight-to … Simple brines are easy to make at home, using just a few basic ingredients. Once the fish is cleaned and rinsed, soak it in a solution of 1 cup of salt to 1 gallon of water. To make the mortar, just mix the salt, egg whites, and water in a large bowl. Heat butter and sauté the onion. If the cod fillet is particularly thick it will need longer, Once the cod has firmed up rinse well in cold water and pat dry, Wrap in muslin cloth and leave on a wire rack in the fridge for 7–10 days, The salt cod will keep in the fridge for a couple of weeks or the freezer for a few months. I am from Jamaica and we call this dish ‘salt fish fritters’. To make salt fish it's best to have, or construct, some sort of hanging apparatus outside where it catches sunlight. That’s how I grew up cooking it. Thanks Sabrina! Soak the fillets for 30 to … You can do the desalting in a matter of hours by boiling the fish, and changing it’s water till you reach desired taste. Dried split fish, commonly known as “daing” (split form) is the fish that has been converted from the fresh state to a much lower moisture level with the use of heat with or without salt to maintain its acceptability over an extended period of time.. Salted Dried Split Fish Ingredients: 60 kg Fresh Galunggong 6.5 Kg salt for every 60 Kg of fish 5 gallons of water A makeover? We actually will stuff the bakes with just about anything… lol. When it is not so, lay it for a night into a large quantity of cold water, then let it lie exposed to the air for some time, then again put it into water, and continue thus until it is well softened. Salt fish is available in most International Markets; Caribbean,Hispanic, African. Fry until golden brown about 3-5 minutes depending on size. I noticed that Guyana is reference in your article an island of the caribbean..Guyana while a part of the caribbean, is not an island. Hi Niki! This dish appears to be complicated but it is really fairly simple to prepare and well worth the effort. Thank you as well for taking the time to let me know, Adrienne. In Italy it is known as baccala and the Portuguese call it bacalhau. You may prepare this a day in advance. Hi Thalia, this is beyond delicious- I can’t get enough of it! Get a dry synthetic saltwater mix. This site uses Akismet to reduce spam. . How much salt and how many egg whites you need will obviously depend on the size of your fish and for my just under 3 pounds of fish, I found 6 cups of salt … Just food for thought. Salt to taste. If there isn’t about 50-50 salt to fish ratio, the fish can decay and turn to a disgusting putty-like goo. Add water as needed. So here is the deal, to make this fish edible, it is important that you soak the fish in water for about 1-3 days to get rid of the salt –if not you would have wasted an expensive fish. I want to assume plain flour but have seen other recipes using self raising and baking powder. Let it rest for about 15-20mins. @ImmaculateBites and be sure to leave a rating below. Soak salt fish in water overnight or several days water changed several times. I’m happy you love this as much as I do. Drain and shred fish finely shred. I glad you are loving this! The salt and egg white mixture becomes hard and seals the fish as it bakes. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. At that point it's good to eat. So there is no excuse not to make it. If you have more fish to salt cure, place it on top of the second layer of salt, and then completely bury it in a third layer of salt. OH ! Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough. Some merchants do carry frozen fish that has been desalted for you. I love hearing from you! I’m so impressed that I forgot ! Drain salt fish, break into wedges, check for bones, and set aside. I’m Trini and from looking at the pics I’d say you hit the bullseye with making it. Did you make this recipe? In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers. If you travel to the Caribbean islands(Jamaican, Guyana, Trinidad) just to name a few, you can’t help but try salt fish… at least once. I really like that yours only takes 1 minute to knead and does not require 10 minutes of kneading ( only now getting used to flour, last few years :), which is our method here. In Italy it is known as, Soak salt fish in water overnight or several days. Thank you for sharing your thoughts. Plenty of people love this texture, but it may not be your thing. Mix together the salt and sugar, Sprinkle half of the salt and sugar into a baking tray and lay the fish on top, Cover with the remaining salt and sugar and pack tightly, Cover with cling film and refrigerate for 24 hours. Salt helps draw moisture from fish and may be the oldest known way of making dried fish. Learn how your comment data is processed. Serve warm, Bake at 375° for 15-18 minutes or until lightly browned. •Drill plenty of holes in the bottom, as they tend to get clogged with salt grains. I’ve eaten it but when I google for a recipe all I get is the French seafood Coquilles St Jacques which is something altogether different. It should be slightly moist and clump together if you press it. Salt Fish and Bake-A delightful blend of Salt fish sautéed with onions, garlic, tomatoes and thyme makes you think of the Caribbean’s, yes? Hopefully someone might have a recipe and share- will be on the look out! Happy Holidays. I made this recipe and it was perfect. We call the fry bakes, “domplines” in Puerto Rico. Add 1 part salt to 16 parts water, and stir to combine the salt and water. Moisture from the fish will be exchanged for salt content. Also first time I’ve seen bakes square; nice little way to make it custom. I’ve been living in Trinidad most my life and we call it “Float”. * Percent Daily Values are based on a 2000 calorie diet. Just put mines in the oven, I put the mixture insides. Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes. (You can also lay your fish on a rattan mat or other material, but the more of the fish that's exposed to air and sun all at once, the more evenly they'll dry and the quicker the whole process will go.) Then I got the salt mixture prepped, which just consists of Morton Coarse Kosher Salt and egg whites. Bake and Saltfish is a popular breakfast dish in Trinidad and the rest of the West Indies. They are being sold everywhere and enjoyed for breakfast, lunch, and dinner and in between. Allow the fish to cool before … Cheers! Thanks for the great recipe for the Bake. Add garlic, tomatoes, hot pepper, and salt to taste and sauté for 1 to 2 minutes. Keep the recipes coming! Wash and dry the fillet of cod. Both plain flour and self-rising flour will work with this recipe! I am super happy! When brown, add garlic, salt fish, and sweet pepper and sauté for a further 3 minutes. Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Join me. Add thyme and cook for 1 minute. Continue like this in alternating layers of salt and fish until all the fish is … Great job Imma! Try Francesco Mazzei’s colourful Baccalá stuffed courgette flowers or for a hearty main try Rosana McPhee’s Salt cod and chorizo casserole. Girl, you have given this ‘salt fish and bake’ a good makeover! Salt draws moisture out of food, so salt-cured fish will be very firm and flaky. Lovely !!! Submit your question or recipe review here. Now I want to make some but I’m on a diet smh. No matter what you call this, it is dried Atlantic cod. It was just how I remenbered it. Pour more salt over the fish fillet, until it is completely covered. That recipe Try it in these delicious fritters Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Fill the bin with enough water to cover the amount of fish. There are a number of steps involved in ensuring you create saltwater that is going to be safe for your fish. If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. You may divide dough into about 10-12 pieces and roughly shape into ball. Big sigh. Make bourbon salt. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. For the salt fish though, for less salt and more of the actual flavor of your seasoning to shine through or if you’re low on time, try boiling it in sugar water. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture. sorry I don’t have a recipe for that. Great comfort food. When ready Flatten each ball to ½ inch thick, place on cookie sheet. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Hello Pat! Tag me on Instagram. Gently toss the fish in the salt, until it is well covered on all sides. You might want to ask if you have a Caribbean market in the neighborhood. Pour 1 cup of water and 10 ounces of kosher or table salt into a medium saucepan. The only thing similar to this would be cookup saltfish and a slice of hard dough bread in JA. The measurements don't have to be exact. •Keep the salt levels high. It also reminds me of African fish roll in taste and texture but these bakes are slightly firmer and spicy in a good way. Wrap the fish in a double layer of cheesecloth. This is what Trinis and Guyanese call saltfsh and bake for years. Thank you! Thanks for sharing your secret ingredient. Good job ImmaculateBites!! By creating a barrier that prevents moisture from escaping, the fish cooks in its own moisture and is flavored by the other ingredients being used to stuff the fish. Place on a floured board and knead for about a minute. The cod is, “bacalao guisado”. Your email address will not be published. I did not like it growing up but it is one of my favourites now. Made my man happy! This natural brine, is produced by the reaction between the moisture in the meat and the salt. Thank you! The moisture (water) leaves the fish meat and salt penetrates deep inside the meat texture. In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). You are welcome Winsome! Remove with a slotted spoon and drain on paper napkin. It's much more fun together. Add shredded salt fish, tossing to mix, and reduce heat to low … In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Ah-mazing!!! People like me, once we like it we go bananas over it- religiously going through every menu to experience it, one more time. This is the real secret behind the question on how to make salt cod. Each recipe has been reviewed and shared over 20,000 times! Push the fish in to the salt. Making salt fish (with pictures) Place the fish fillet in a large enough pot. Saltfish fritters look and taste nothing like this. Thanks for stopping by! Sprinkle half of the salt and sugar into a baking tray and lay the fish on top 3 Cover with the remaining salt and sugar and pack tightly Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. X Research source When salty and sweet flavors are combined, the taste is pretty irresistible. Where do you buy your salt fish from? I could just imagine all the possible tasty stuffing for bakes. One is by pre-made saltwater or getting a synthetic sea salt mix that you blend into the water. Can you use regular fish to make these – Yes, It’s still going to taste Fabulous but would not have that distinct taste. Glad to hear it was a favorite of yours. A big plastic bucket with a lid is ideal. Simply adding salt to tap water and then pouring it into the tank could prove harmful, so you do need to exercise caution. Cheers Herbert! I know you mostly post quick and easy recipes and coquilles is neither quick nor that easy – but I’m hoping you have a recipe, please? Drain and shred fish finely shred. Cook for about 5 minutes or more. I even reached out to you on IG & you were very helpful. Claire Thomson: Salt fish is a really useful ingredient to have in the fridge, and it is easy to make your own. I love hearing how it turned out! If you plan to mix your own saltwater, make sure you purchase the pre-made saltwater solution that you add to water that you supply. Just lovely !!! Beautiful, clean easy to look at and enjoy. Thanks! Add tomatoes, curry powder, herbs, water, pepper sauce, and black pepper and simmer uncovered for 15 minutes to an hour or until tender. Spread another 1/2-inch layer of salt on top of the pieces of fish. Thank you. Thanks for your helpful website and recipes. Thank you again, You’re welcome. Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Do let me know how it works out for you. Let it cool, Split in half and fill with salt fish. I will try this style next time! With the help of some sunny weather, the fish should take a week to dry thoroughly. Take the fish inside at night and during wet weather because water will ruin the fish and delay the drying process. I’ve never tried a recipe quite like this before – but all of those flavours, ingredients and spices definitely guarantee it’s delicious! YUM. Gently stir in water into dry ingredients until all is moistened and holds together (like a ball). water changed several times. •Make a salt bin that is tough and weatherproof. Love it. Luca Marchiori showcases a classic Venetian dish Baccalà mantecato served with rich toasted polenta. Glad you like. Hello quick question…….what kind of flour is best???? In your kitchen. Add some water to the large pot and bring to the boil for 10 minutes then drain in a colander. Jamila, thanks girl. Great job!! Typically, the salt fish is placed in a large pot of boiling water and boiled anywhere from 15 to 20 minutes (depending on how thick the pieces of fish are). Does it have to be fresh, precooked, or frozen? I'm Imma! Step 4 Add the fish and let them soak for at least 30 minutes. Hi Faith! In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). Amazing, I’m Guyanese and this is one of my favorite dishes to eat growing up. This stage is called the brine. Do let me know how it works out for you. Roughly at the 15 minute mark, taste the water and … Next, line a baking sheet with parchment paper and then scoop about 1/3 of your salt mortar onto the parchment paper diagonally. Thank you so much for taking the time to let me know . 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Values are based on a floured board and knead for about a minute International ;! 5 minutes or more -adjust the seasoning, to taste and sauté for 1 to 2.. One is by pre-made saltwater or getting a synthetic sea salt mix that you blend into the tank could harmful., African to be complicated but it may not be your thing clean easy to look at and enjoy to!