[Sca-cooks] recommendations for salt fish?

[Kirrily Robert]

Adamantius wrote:
> Those are lightly-smoked variants, mostly for eating with bagels and
> that sort of thing. Popular in various parts of Northern Europe, and
> in the Caribbean, are, for example, salted herring, sometimes smoked
> until it's hard as a rock. You have to process it before eating,
> pretty much the same as for Smithfield Ham. It's a common item in
> supermarkets around here, sold on those little styrofoam trays like
> meat, but I think the shelf life is much longer than that of, say,
> smoked sable or salmon.

Yes, the stuff I found was in a Caribbean grocery, and although it was
in a refrigerated section it was *not* like your average smoked salmon
kind of thing.  I prodded at it and it felt kind of leathery.  My guess
is that it is closer to medieval smokedness than is usual, though
perhaps not 100%, otherwise why would it be in the refrigerated section
at all?  (Unless that's just modern sensibilities or a matter of
convenience for the store or something.)

Yours,

Katherine

--
Lady Katherine Rowberd (mka Kirrily "Skud" Robert)
katherine at infotrope.net  http://infotrope.net/sca/
Caldrithig, Skraeling Althing, Ealdormere
"The rose is red, the leaves are grene, God save Elizabeth our Queene"