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    • Sherratthead
    • By Sherratthead 3rd Apr 06, 2:12 PM
    • 190Posts
    • 109Thanks
    Salted Cod at 50p... What to do with it?
    • #1
    • 3rd Apr 06, 2:12 PM
    Salted Cod at 50p... What to do with it? 3rd Apr 06 at 2:12 PM
    I was in Asda on Saturday and in the reduced section was a pack of 'Salted Cod' for 50p

    so.... I bought it....

    and now I don't know what to do with it :confused:

    It says on the package to soak it overnight in plenty of clean water (presume because of the salt content), but after that, nothing.....

    Am I right in thinking salted cod is sometimes used in spicy/carribean type recipes? (hope so)

    Anybody got any ideas????

    Jayne xxxxxxx
    Dogs have owners, CATS have STAFF...
Page 1
  • hole in pocket
    • #2
    • 3rd Apr 06, 2:24 PM
    • #2
    • 3rd Apr 06, 2:24 PM
    hope this is usefull?
    • mazza245
    • By mazza245 3rd Apr 06, 2:49 PM
    • 240 Posts
    • 147 Thanks
    • #3
    • 3rd Apr 06, 2:49 PM
    • #3
    • 3rd Apr 06, 2:49 PM
    This is a traditional dish from Portugal where it is called Bacalhau. It is from the days before refrigeration so they could keep the fishing catches long enough to eat them. They sell in in the supermarkets there and very smelly it is too! I have heard that they soak it overnight in slightly running water or keep changing the water anyway whilst soaking to make it edible as it is very very salty. They make it into all sorts of dishes that we would use fresh fish but I haven't got a recipe. Just be aware that it will be salty so obviously don't use any salt in the dish and perhaps use it in something spicy so that the taste is disguised! Good luck.
    • ellas9602
    • By ellas9602 3rd Apr 06, 4:06 PM
    • 703 Posts
    • 860 Thanks
    • #4
    • 3rd Apr 06, 4:06 PM
    • #4
    • 3rd Apr 06, 4:06 PM
    Ackee and Saltfish is the national dish of Jamaica (I think). I had it a few months ago when visting Jamaican friends. Ackee is some kind of weird scrambled egg type vegetable. It was ok from what I remember but the curried goat was much nicer!
    • Kittikins
    • By Kittikins 3rd Apr 06, 6:23 PM
    • 5,174 Posts
    • 44,343 Thanks
    • #5
    • 3rd Apr 06, 6:23 PM
    • #5
    • 3rd Apr 06, 6:23 PM
    Caribbean fish cakes are what you need to make....if you like your food spicy that is. This is my soon to be ex-mother-in-law's way of doing it, fattening but lovely as a treat once in a while and oh so delicious, I'm hungry just thinking of them!!

    Water from cooking the saltfish
    Plain flour
    1 egg
    spring onions
    half a normal onion
    chillies (scotch bonnet) or caribbean pepper sauce

    Put the saltfish (with it's skin on) in cold water in a big pan, bring to the boil, simmer for about 10 minutes, change the water and repeat a couple of times. On the say, 3rd time, DON'T THROW AWAY THE WATER.

    Take the fish out and, wearing gloves, shred the fish, taking off the slimy yukky skin and bones. Add about 3 smallish chopped spring onions, half a finely chopped onion, some finely chopped chillies or pepper sauce, some plain flour and mix to a thick pancake batter with some drained water from the fish. Then add an egg and put in the fridge for a while to settle.

    Heat some oil in a pan, not deep fat frying, just shallowish, and put a spoonful of the batter into the oil, flatten a bit and cook until golden on both sides. Drain off on kitchen paper and taste. You will probably need more chillies - mine always start off weak and then get hotter and hotter....just the way I like 'em!!

    Keep on cooking and tasting for quality control. Eat with bread, more chilli sauce if you can handle it and don't think about your waistline....

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