Wednesday, July 6, 2011

Salted cod


One easy and very good way of preserving fresh fish is to put it in salt and keep it cool. Here to keep it cool we keep it in a bucket with a tight lid sitting under water in the river coming straight down from the melting snow on top of our mountain.

Salted cod is fresh, cleaned cod that is put down in Kocher salt for a longer period of time.  When you are ready to eat it you will have to water it out meaning carefully letting cold water run through the bucket or pan holding the fish for close to 22 hours. You can also use previously frozen cod and just salt it in the morning, leave it in the fridge till dinnertime and then skip running water over it. For cooking it you need to boil a pot of water and add the fish to it when it boils. Let it sit till the fish turns white and flaky.

We serve it with Carrot Stew.

  • Carrots cut in 3/4 inch cubes. Boiled in water till done. Reserve the water for the sauce.
  • 6 Tbsp margarine is melted and mixed with 4 Tbsp of flour. Add the reserved water while stirring well. The result should be a thick white sauce.
  • Add plenty of nutmeg and some salt to taste. Then carefully add and cover the carrots in the sauce.
  • Enjoy with salted cod, Norwegian meat cakes, Meat stew and more.

We also have boiled potatoes with the salted cod and my dad likes to have Macaroni soup afterwards as well to take the saltiness from the dinner away.


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