Salt Fish
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 17. The excerpt below is the record exactly as published.
SALT FISH Soak fish overnight, changing water 2 or 3 times. Drain. Place in pot and cover with water. Bring to a boil. Simmer about 5 or 6 minutes. Drain. While fish is boiling, fry about 8 or 10 strips of bacon or salt pork
Cook this with the app: pantry check, scaling, and the assistant.