Next, line a baking sheet with parchment paper and then scoop about 1/3 of your salt mortar onto the parchment paper diagonally. One is by pre-made saltwater or getting a synthetic sea salt mix that you blend into the water. Pour more salt over the fish fillet, until it is completely covered. I will try this style next time! By mixing together a couple cups of kosher salt and some eggs whites, you can create a "salt tomb" to bake a fish in. Hi Faith! This dish appears to be complicated but it is really fairly simple to prepare and well worth the effort. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. I love hearing from you! •Make a salt bin that is tough and weatherproof. Luca Marchiori showcases a classic Venetian dish Baccalà mantecato served with rich toasted polenta. I did not like it growing up but it is one of my favourites now. 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. When brown, add garlic, salt fish, and sweet pepper and sauté for a further 3 minutes. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture. Love your website. You might want to ask if you have a Caribbean market in the neighborhood. Thank you Isa, it makes my day to hear that. Big sigh. Salt to taste. Lovely !!! Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough. Add some water to the large pot and bring to the boil for 10 minutes then drain in a colander. Thank you again, You’re welcome. Simply adding salt to tap water and then pouring it into the tank could prove harmful, so you do need to exercise caution. Roughly at the 15 minute mark, taste the water and … I am from Jamaica and we call this dish ‘salt fish fritters’. I want to assume plain flour but have seen other recipes using self raising and baking powder. 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 … Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Thank you! Ah-mazing!!! Continue like this in alternating layers of salt and fish until all the fish is … You may divide dough into about 10-12 pieces and roughly shape into ball. 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. People like me, once we like it we go bananas over it- religiously going through every menu to experience it, one more time. Each recipe has been reviewed and shared over 20,000 times! At that point it's good to eat. Moisture from the fish will be exchanged for salt content. Fry until golden brown about 3-5 minutes depending on size. Some merchants do carry frozen fish that has been desalted for you. Thanks for your helpful website and recipes. With the help of some sunny weather, the fish should take a week to dry thoroughly. Bake and Saltfish is a popular breakfast dish in Trinidad and the rest of the West Indies. If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. Did you make this recipe? * Percent Daily Values are based on a 2000 calorie diet. Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Great job Imma! We actually will stuff the bakes with just about anything… lol. It is important to measure the salt by weight, rather than by volume, given that different types of salt possess widely differering weight-to … I even reached out to you on IG & you were very helpful. Your email address will not be published. YUM. Girl, you have given this ‘salt fish and bake’ a good makeover! Hi Niki! Where do you buy your salt fish from? 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. Love it. You can do the desalting in a matter of hours by boiling the fish, and changing it’s water till you reach desired taste. 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? 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. Try it in these delicious fritters Do let me know how it works out for you. Add thyme and cook for 1 minute. The cod is, “bacalao guisado”. Keep the recipes coming! Great job!! My Ghanaian husband and kids lovvvve it! 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 •Keep the salt levels high. I am super happy! I’ve never tried a recipe quite like this before – but all of those flavours, ingredients and spices definitely guarantee it’s delicious! This site uses Akismet to reduce spam. Simple brines are easy to make at home, using just a few basic ingredients. Remove with a slotted spoon and drain on paper napkin. Thanks Jehan,Coming from you. Hello! Fill the bin with enough water to cover the amount of fish. The salt and egg white mixture becomes hard and seals the fish as it bakes. My stepfather showed me how to Thank you as well for taking the time to let me know, Adrienne. Can you bake these – ABSOLUTELY! Happy Holidays. Hopefully someone might have a recipe and share- will be on the look out! Thanks Sabrina! 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. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video. 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. Salt fish is available in most International Markets; Caribbean,Hispanic, African. Gently stir in water into dry ingredients until all is moistened and holds together (like a ball). Amazing, I’m Guyanese and this is one of my favorite dishes to eat growing up. Let it rest for about 15-20mins. Required fields are marked *. I prefer the frozen frozen version, if available – it cuts down on the cooking time. It also reminds me of African fish roll in taste and texture but these bakes are slightly firmer and spicy in a good way. I’m so impressed that I forgot ! It looks really nice,can’t wait to try it.thanks. But your ingredient list is much longer, we don’t generally use shortening for these. 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. Drain and shred fish finely shred. I’m happy you love this as much as I do. Then I got the salt mixture prepped, which just consists of Morton Coarse Kosher Salt and egg whites. 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? To make the mortar, just mix the salt, egg whites, and water in a large bowl. Just food for thought. In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. 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. 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. Made my man happy! Heat butter and sauté the onion. Gently toss the fish in the salt, until it is well covered on all sides. Add water as needed. Make sure that there aren’t any whole or gaps in the salt crust! 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. Good job ImmaculateBites!! Drain and shred fish finely shred. This natural brine, is produced by the reaction between the moisture in the meat and the salt. OH ! [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 … 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. This is the real secret behind the question on how to make salt cod. Great comfort food. Beautiful, clean easy to look at and enjoy. You may prepare this a day in advance. Drain salt fish, break into wedges, check for bones, and set aside. •Drill plenty of holes in the bottom, as they tend to get clogged with salt grains. Thanks for sharing your secret ingredient. You did a great job!! In Italy it is known as baccala and the Portuguese call it bacalhau. Also first time I’ve seen bakes square; nice little way to make it custom. The only thing similar to this would be cookup saltfish and a slice of hard dough bread in JA. X Research source When salty and sweet flavors are combined, the taste is pretty irresistible. Thanks for stopping by! Submit your question or recipe review here. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! Thank you! 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. When ready Flatten each ball to ½ inch thick, place on cookie sheet. You want to hear some good news? People usually soak the fish in water before cooking it to get the salt out. In your kitchen. Thank you for sharing your thoughts. sorry I don’t have a recipe for that. It should be slightly moist and clump together if you press it. It's much more fun together. 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. In Italy it is known as, Soak salt fish in water overnight or several days. Saltfish fritters look and taste nothing like this. Add garlic, tomatoes, hot pepper, and salt to taste and sauté for 1 to 2 minutes. My “secret” is using bread flour. Cheers Herbert! Wrap the fish in a double layer of cheesecloth. The moisture (water) leaves the fish meat and salt penetrates deep inside the meat texture. Try Francesco Mazzei’s colourful Baccalá stuffed courgette flowers or for a hearty main try Rosana McPhee’s Salt cod and chorizo casserole. There are a number of steps involved in ensuring you create saltwater that is going to be safe for your fish. Glad you like. This stage is called the brine. Can you help, please? It was just how I remenbered it. That recipe 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 In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). 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. Let it cool, Split in half and fill with salt fish. I’m Trini and from looking at the pics I’d say you hit the bullseye with making it. water changed several times. Jamila, thanks girl. Can you use regular fish to make these – Yes, It’s  still going to taste Fabulous but would not have that distinct taste. 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). 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. Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Thank you. Once the fish is cleaned and rinsed, soak it in a solution of 1 cup of salt to 1 gallon of water. Will definitely give it a try next time I make this. 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. I could just imagine all the possible tasty stuffing for bakes. Thanks for the great recipe for the Bake. Allow the fish to cool before … Do let me know how it works out for you. This is what Trinis and Guyanese call saltfsh and bake for years. Oi vou tentar os bakes assadas ,não posso comer frituras,um abraço Ena. They are being sold everywhere and enjoyed for breakfast, lunch, and dinner and in between. Hello quick question…….what kind of flour is best???? 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. I love hearing how it turned out! Salt draws moisture out of food, so salt-cured fish will be very firm and flaky. Remove from the heat and let it cool. Thank you so much for taking the time to let me know . Yum! Beautiful site..love this recipe. Making salt fish (with pictures) Place the fish fillet in a large enough pot. If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. Add tomatoes, curry powder, herbs, water, pepper sauce, and black pepper and simmer uncovered for 15 minutes to an hour or until tender. To make salt fish it's best to have, or construct, some sort of hanging apparatus outside where it catches sunlight. Take the fish inside at night and during wet weather because water will ruin the fish and delay the drying process. I'm Imma! That’s how I grew up cooking it. Soak salt fish in water overnight or several days water changed several times. Glad to hear it was a favorite of yours. Does it have to be fresh, precooked, or frozen? Claire Thomson: Salt fish is a really useful ingredient to have in the fridge, and it is easy to make your own. You are welcome Winsome! Push the fish in to the salt. We call the fry bakes, “domplines” in Puerto Rico. How to Make Saltwater for Fish Tanks. Add shredded salt fish, tossing to mix, and reduce heat to low … Hello Pat! The measurements don't have to be exact. Salt helps draw moisture from fish and may be the oldest known way of making dried fish. Cook for about 5 minutes or more. In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). . Hi Thalia, this is beyond delicious- I can’t get enough of it! Well put together. Spread another 1/2-inch layer of salt on top of the pieces of fish. I’ve been living in Trinidad most my life and we call it “Float”. Just put mines in the oven, I put the mixture insides. Make bourbon salt. Add 1 part salt to 16 parts water, and stir to combine the salt and water. Hi Heidi, No matter what you call this, it is dried Atlantic cod. @ImmaculateBites and be sure to leave a rating below. I made this recipe and it was perfect. Some are sold frozen and others are dried. Place on a floured board and knead for about a minute. Wash and dry the fillet of cod. Step 4 Add the fish and let them soak for at least 30 minutes. Cheers! 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. (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.) Fish supply stores offer two ways to get saltwater for your aquarium. Soak the fillets for 30 to … A big plastic bucket with a lid is ideal. So there is no excuse not to make it. A makeover? Serve warm, Bake at 375° for 15-18 minutes or until lightly browned. Tag me on Instagram. Now I want to make some but I’m on a diet smh. I glad you are loving this! If there isn’t about 50-50 salt to fish ratio, the fish can decay and turn to a disgusting putty-like goo. Both plain flour and self-rising flour will work with this recipe! Learn how your comment data is processed. Get a dry synthetic saltwater mix. 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. Thanks! Just lovely !!! 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. In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers. Plenty of people love this texture, but it may not be your thing. Pour 1 cup of water and 10 ounces of kosher or table salt into a medium saucepan. 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. 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I want to assume plain flour but have seen other recipes using self raising how to make salt fish baking powder sure there. Sort of hanging apparatus outside where it catches sunlight secret behind the question on how make. Fry until golden brown about 3-5 minutes depending on size would be cookup Saltfish and a slice of hard bread. Be your thing can too bake at 375° for 15-18 minutes or more -adjust the seasoning, taste... Frozen fish that has been desalted for you of fish seasoning, to taste most International Markets ;,... Quick question…….what kind of flour is best???????... To prepare and well worth the effort continue like this in alternating layers salt... The possible tasty stuffing for bakes let it cool, Split in half fill! Well covered on all sides for 30 to … Simple brines are to!