Comments on: Food from the Rye: Salt Fish

By: we are never full

we are never full — Fri, 11 Dec 2009 21:49:49 +0000

very, very nice! always great to read more recipes utilizing salt fish. with so many Caribbean communities in brooklyn, you can almost get salt fish in the drug store! the prep isn’t bad, but the wait can be annoying if you just want to eat soon. thanks for introducing me to this, helen.

By: Helen

Helen — Sun, 06 Dec 2009 19:26:05 +0000

Kristina – I was slightly worried myself!

James – Good luck! I’ve just tried a really odd meat/fish combo in the latest post and it did actually work. I really hope you experiment and report back…

Su-Lin – ah yes I do love a good dumpling to scoop everything up with. I have a bag left over now so I think fritters first then branch out a bit. I’ll make sure to research Catalan preparations.

Kake – Thanks! I am very much enjoying the adventure so far.

Petra – Ha ha! JUST yams though yeah? Oh yeah…etc…

LexEat – I do love a little culinary challenge.

Catherine – Thanks very much for all the info. I didn’t realise it needed to be boiled after soaking, which must have been why it was so tough. I boiled it the next time I used it and the flesh came away incredibly easily and it took no time at all! I’m making salt fish fritters next and will bear in mind your comment about keeping it a bit chewy. Thanks again.

Kerri – Oh yes! Blimey I can’t remember the last time I did that to be honest. Rock n roll!

Lizzie – Cheers dude. I can highly recommend the salt fish. Now I’ve worked out how to boil it then it seems much less hassle. Ahhh, Lisbon memories.

Patrick – thanks very much for the comment! Very interesting. I bet it does burn your mouth! I will try the cold version. Thanks again.

Shayma – Yep, never again though! Boiling all the way for me now.

BSG – Thanks! Glad to have inspired a little experimentation in someone else’s life too. I am making the fitters this week.

Ginandcrumpets – Yeah, it’s going to take me a while to get through all that stuff!

Huey – That sounds really rather good! Will try it, thank you.

Valentino – Give it a go, you know you want to…

Charlie – Aha! Well, you know, it is Peckham

Aforkfulofspaghetti! Me too! I love it when people share the love

Eleonora – You are very kind, thank you.

By: Eleonora

Eleonora — Sun, 06 Dec 2009 12:10:16 +0000

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

By: aforkfulofspaghetti

aforkfulofspaghetti — Sun, 06 Dec 2009 11:23:08 +0000

Full marks for giving it a go, and it’s good to see so many helpful responses in answer to your questions, too. I really must get some saltfish myself – would like to give your recipe a whirl, and I have a weak spot for saltfish croquetas…

By: charlie

charlie — Sat, 05 Dec 2009 16:45:51 +0000

Salt fish is amazing… in my limited experience the more you spend the better it is.. my folks bought me a batch of hi-grade from Barcelona and it kicked ass compared with the cheaper stuff over here…

By: Valentino

Valentino — Sat, 05 Dec 2009 07:40:59 +0000

The food on your blog both looks and sounds delicious. Sadly I am a consumer and not much of a creator, but you make me want to try. I hope I can find the ingredients in the states – always looking for unique and different food experiences. Thanks!

By: Huey

Huey — Fri, 04 Dec 2009 15:44:58 +0000

oops, I meant ‘can’t recommend it enough’!!

By: Huey

Huey — Thu, 03 Dec 2009 18:47:10 +0000

I find the more you pay for your salt fish – and that generally means boneless fillets – the easier it comes apart after soaking . . .

Will definitly be trying above recipe – but if next time you wanted to go mediterranean with salt fish (which I believe is usually cod) – I can’t recommend it with onions and garlic melted in plenty of olive oil, then eggs scrambled in at last minute. absolute heaven.

By: ginandcrumpets

ginandcrumpets — Thu, 03 Dec 2009 18:03:30 +0000

Fantastic. I thought the same thing the last time I was down in Peckham: so many new things to try there. Salt fish looks tasty. Look forward to the NIgerian vegetable adventure.

By: BSG

BSG — Thu, 03 Dec 2009 13:54:39 +0000

Great post. You have inspired me to be a bit more adventurous with my ingredients on these cold rainy days where all I can think about are baked potatoes and stews. Can’t wait to hear about the fritters – love them!