Dried salt cod is a classic here, though a lot of it is exported to the Caribbean. We don't eat it dried, it's too salty, rather it is soaked and rinsed, then mixed with fried onions and spices and whatnot, often made into fish cakes with potato and maybe egg. I have never cared for it.
Now, smoked mackerel or herring (or salmon) is something we eat as a snack.
Now, smoked mackerel or herring (or salmon) is something we eat as a snack.
Marmalade night, though I have been using a bit of the Seville orange peel for Old Fashioneds.
Now we're talking about klippfisk, the old fashioned way to make it was to gut it, flatten out, layer it with salt on a pallet for a day or so then let it dry out on the bedrock for some days but taken in if it started raining (happens a lot).
These days the drying process is done inside a massive drier, and a machine takes care of the gutting and also removes the spine, still quite manual labour though.
It's something we eat a lot where I come from, my favourite is making a bit pot of Bacalao (every family makes it slightly different) it's a great way to get together and have a good time. Usually served with wine and some white bread or focaccia.
You need a big pot.
Soak the fish for at least 12 hours beforehand, water needs changing 1-3 times depending on how salty it is.
Slice potatoes and onions into discs and rings, I also like to add some good quality carrots though some frown upon that. You need tomatoes, good quality canned and a dash or two of purée. A few Kalamata olives (or whatever type you prefer, or no olives at all is also fine) is also nice to have in the pot. Some dashes of Olive oil. Cayenne pepper to taste.
Everything goes into the same pot, just layer everything, I like to start with onions in the bottom it's not very important. Make layers until the pot is full, then add just enough water so it's all soaking. Crank up the heat for a bit but don't let it boil, gentle heat for a couple of hours. Share with friends and family.
I can eat that stuff for days, so good.
Tørrfisk on the other hand is unsalted, just dried fish, great for beer snacks, can also be make into various dishes.
These days the drying process is done inside a massive drier, and a machine takes care of the gutting and also removes the spine, still quite manual labour though.
It's something we eat a lot where I come from, my favourite is making a bit pot of Bacalao (every family makes it slightly different) it's a great way to get together and have a good time. Usually served with wine and some white bread or focaccia.
You need a big pot.
Soak the fish for at least 12 hours beforehand, water needs changing 1-3 times depending on how salty it is.
Slice potatoes and onions into discs and rings, I also like to add some good quality carrots though some frown upon that. You need tomatoes, good quality canned and a dash or two of purée. A few Kalamata olives (or whatever type you prefer, or no olives at all is also fine) is also nice to have in the pot. Some dashes of Olive oil. Cayenne pepper to taste.
Everything goes into the same pot, just layer everything, I like to start with onions in the bottom it's not very important. Make layers until the pot is full, then add just enough water so it's all soaking. Crank up the heat for a bit but don't let it boil, gentle heat for a couple of hours. Share with friends and family.
I can eat that stuff for days, so good.
Tørrfisk on the other hand is unsalted, just dried fish, great for beer snacks, can also be make into various dishes.
Has anyone ever fermented beans?
I was reading this article on a bread starter from the Roman times:
Pliny the Elder's Chickling Vetch Sourdough Bread Starter
Which lead to this paper:
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
Some of which is beyond me.
My take is there are therapeutic advantages to lactic fermented legumes.
I am trying to ferment some split peas for split pea soup which I expect to be a kind of Sweet and Sour Split Pea soup.
Comments?
I was reading this article on a bread starter from the Roman times:
Pliny the Elder's Chickling Vetch Sourdough Bread Starter
Which lead to this paper:
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
Some of which is beyond me.
My take is there are therapeutic advantages to lactic fermented legumes.
I am trying to ferment some split peas for split pea soup which I expect to be a kind of Sweet and Sour Split Pea soup.
Comments?
Once again I made deer shank adobada. This time we made tacos with it rather than served over rice. Delicious!
I hear what you're saying, but like I explained, you got to water it out for about 12 hours before it goes in the pot, water change 1-3 times pending on personal preference and how salty it is.
You get klippfisk (translates to bedrock fish, on account of it originally being dried on bedrock by the shore. It's a way to preserve the fish so you could enjoy it year-round before the fridge was invented.) deboned and sans skin, but I prefer the stuff with skin and bones. It brings just a bit more depth to the flavour.
You can use fresh fish to make a pot of Bacalao but it's not the same, and do remember: Do NOT stir the pot.
I made Miso soup from scratch for the first time. Making the Kombu Dashi is a bit time consuming for a week day when I am working.
I was a little limited on ingredients so I used onion, carrot, bell pepper, jalapeno pepper, Enoki and Shiitaki mushrooms, baby Bok Choy, and a couple shrimp.
A little bland in my opinion, but I did not add any salt and only a tsp of Mushroom Soy Sauce.
I also fried tofu to go with it. Interesting and I will probably do it again.
I was a little limited on ingredients so I used onion, carrot, bell pepper, jalapeno pepper, Enoki and Shiitaki mushrooms, baby Bok Choy, and a couple shrimp.
A little bland in my opinion, but I did not add any salt and only a tsp of Mushroom Soy Sauce.
I also fried tofu to go with it. Interesting and I will probably do it again.
I'm glad someone did. I have not had luck finding the Koji locally so I have to ask where you got it and then how long you fermented the beans. I would love to do it but it seems like a lot of work when you can buy some pretty good premade paste in many shops.
Also the tofu. One of my favourite ways is agedashi style. We just salt the starch before coating the cubes and then shallow or deep fry. Our sauce is often a sweetened soy with rice vinegar, chili and Benito flakes.
Also the tofu. One of my favourite ways is agedashi style. We just salt the starch before coating the cubes and then shallow or deep fry. Our sauce is often a sweetened soy with rice vinegar, chili and Benito flakes.
I bought some miso paste to try to replicate some miso glazed black cod I had in a restaurant - it was sublime. My version wasn't anywhere near that, but I had a lot of left over miso and made soup out of the remainder. I still have some dried seaweed and fish flakes. The miso soup I made was good, worth the effort.
I did not make the Miso paste from scratch. That will be the next attempt if and when I can get the Koji mold.
I think it is available though brewery suppliers.
It is available on Amazon.
https://www.amazon.com/Koji-Starter-Steak-Sake-Spore/dp/B07KCLMY5H/ref=sr_1_8?dchild=1&gclid=CjwKCAiAjeSABhAPEiwAqfxURRaa3geukRsaE3siLDXQrEeKEX5DPLMhIhPZZLMAnZvNt_49xwMrvBoCDRQQAvD_BwE&hvadid=409991356533&hvdev=c&hvlocphy=1026032&hvnetw=g&hvqmt=e&hvrand=4105488376799599944&hvtargid=kwd-86352593066&hydadcr=6382_11106598&keywords=koji+mold&qid=1612295413&sr=8-8&tag=googhydr-20
I think it is available though brewery suppliers.
It is available on Amazon.
https://www.amazon.com/Koji-Starter-Steak-Sake-Spore/dp/B07KCLMY5H/ref=sr_1_8?dchild=1&gclid=CjwKCAiAjeSABhAPEiwAqfxURRaa3geukRsaE3siLDXQrEeKEX5DPLMhIhPZZLMAnZvNt_49xwMrvBoCDRQQAvD_BwE&hvadid=409991356533&hvdev=c&hvlocphy=1026032&hvnetw=g&hvqmt=e&hvrand=4105488376799599944&hvtargid=kwd-86352593066&hydadcr=6382_11106598&keywords=koji+mold&qid=1612295413&sr=8-8&tag=googhydr-20
I had this in Cupertino, it's one of those basically simple things that you can spend 20yr. trying to recreate.
Dam you Gimp, you got me all excited!
Too bad you weren't all lit up about it. Maybe a little fish sauce to liven things up?
I would love to hear from someone who has done this rom the start and if it was worth the effort, or is a good commercial paste the way to go. I prefer red paste but am alway open to suggestions.
Last edited:
My mother-in-law used to make it (years and years ago before I met her). She says it isn't worth the effort. I take her word for it. There are some excellent ready-made pastes available.
Last edited: