The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Cut the fresh cod into slices or steaks.
Cure
Soak the cod in a mixture of coarse sea salt and water with vinegar for three hours.
Cook
Cook the cod by boiling, frying, or broiling as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh cod
- Is the main protein that the curing and cooking steps transform.
- Coarse sea salt
- Draws moisture out of the fish and seasons it through during the soak.
- Vinegar
- Adds acidity that gives the cured fish a sharper, tangier flavour.
The step that matters
Soaking the cod in the salt and vinegar brine. The soak must last the full three hours so the salt can penetrate the flesh evenly. Too short a soak leaves the cod bland or unevenly seasoned, while the acid firms the surface proteins and shapes the final texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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