View allAll Photos Tagged saltedcod
For Sale at the Port of Lancaster Smoke House, Glasson Dock, Lancashire.
Glasson Dock, also known as Glasson, is a village in Lancashire, England, south of Lancaster at the mouth of the River Lune.
Glasson was originally a small farming and fishing community.
In 1779, the Lancaster Port Commission decided to build a dock at Glasson because of the difficulties of navigating up the River Lune to the port at Lancaster. Construction was finished by March 1787, when the dock opened and could hold up to 25 merchant ships.
Salted Cod has been a mainstay of European trade and cuisine for many centuries.
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HOW DID AKEE COME TO THE USA
USDA Accessions No.: MIA 7337 / PI 103742
Seeds donated by:
M. Bruins-Lich
Royal Botanic Garden
St. Clair
Port Of Spain, Trinidad, Trinidad & Tobago
Date: 11 September 1933
Maintained by: USDA National Germplasm Repository, Miami, Florida.
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William Bligh, Captain of the famous Her Majesty's Service BOUNTY (of the Mutiny On The Bounty fame) is credited with bringing Akee from West Africa to the Caribbean Islands, and specifically into Jamaica in 1793.
It is therefore no wonder that Akee, a member of the Sapindaceae (Soapberry) family and relative of the Lychee and the Longan has derived its scientific name of Blighia sapida in honor of Captain Bligh.
Akee has now become a major feature of various Caribbean cuisines, the most famous being the national dish of Jamaica, Akee with Salt Cod.
Strangely enough, the fruit of the Akee is not edible. It is only the fleshy arils around the seeds that are edible. The remainder of the fruit, including the seeds are poisonous. The fruit must only be picked after the fruit has opened naturally, and must be fresh and not overripe. Immature and overripe Akees are also poisonous.
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2 ripe Akee have opened exposing the 3 outer segments.
Blighia sapida
Family Sapindaceae
Fairchild Farm (FTBG), Homestead, Florida, USA.
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Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh cod is referred to as bacalhau fresco.
Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain, also common in former Portuguese colonies like Cape Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.
Similar recipes can be found across Europe. It is also found in the cuisines of other territories and regions like Dominican Republic and Puerto Rico. In Norway, where most of the salted and dried cod is produced, bacalao commonly refers to a specific dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives. In recent years, there has also been increasing interest in the wider range of Portuguese dishes based on dried and salted cod, however.
Salted, dried cod, usually comes from Norway (bacalhau da Noruega), Iceland (bacalhau da Islândia) or Newfoundland (bacalhau da Terra Nova). It used to be very affordable, but with the collapse of the cod stocks and dismantling of Portuguese bacalhoeiro fleet, it became more expensive, especially near Easter and Christmas time, since it's a part of many traditional dishes of the holiday season.
Lisbon Portugal Spring 2014
A stop at 7 Days to get some Saloio (Portuguese olive oil), bacalhau (salted cod) and Scotch bonnet peppers.
Vivitar Ultra Wide & Slim
Fujicolor Superia X-Tra 400, expired
Unicolor, 4:30 developer
Pakon F135
Mmm, Ackee and Saltfish is one of my favourite dishes! If you're unfamiliar, it's Jamaica's National Dish.
Ackee is a fruit, poisonous in its unripened state. Here, in Canada, it's available as a canned product, usually for around CDN$9.00 per can. I was lucky enough to find this on sale for only CDN$4.99 each.
Saltfish, or salted codfish, is the other major component of this dish. It found its way to Jamaica, from Eastern Canada, hundreds of years ago in trade for rum, aka Newfie Screech.
Ackee and Saltfish is usually cooked with onions, green onions, thyme, pimento, hot peppers, and spices. I like to start mine by rendering some bacon and cooking everything else in some of the bacon fat. I find it adds a little more flavour. I've also had it cooked in coconut oil. Yummy!
It all combines to make a delicious savoury dish! Try it!
Home Cooking
Pickering, Ontario
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HOW DID AKEE COME TO THE USA
USDA Accessions No.: MIA 7337 / PI 103742
Seeds donated by:
M. Bruins-Lich
Royal Botanic Garden
St. Clair
Port Of Spain, Trinidad
Trinidad & Tobago
Date: 11 September 1933
Maintained by: USDA National Germplasm Repository, Miami, Florida.
======================================================
USDA's National Germplasm Repository in Miami, Florida.
holds the following as of 28-DEC-2014;
4946 Accessions
335 Genera
832 Taxa
For details;
www.ars-grin.gov/cgi-bin/npgs/html/site_holding.pl?MIA
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William Bligh, Captain of the famous Her Majesty's Service BOUNTY (of the Mutiny On The Bounty fame) is credited with bringing Akee from West Africa to the Caribbean Islands, and specifically into Jamaica in 1793.
It is therefore no wonder that Akee, a member of the Sapindaceae (Soapberry) family and relative of the Lychee and the Longan has derived its scientific name of Blighia sapida in honor of Captain Bligh.
Akee has now become a major feature of various Caribbean cuisines, the most famous being the national dish of Jamaica, Akee with Salt Cod.
Strangely enough, the fruit of the Akee is not edible. It is only the fleshy arils around the seeds that are edible. The remainder of the fruit, including the seeds are poisonous. The fruit must only be picked after the fruit has opened naturally, and must be fresh and not overripe. Immature and overripe Akees are also poisonous.
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One ripe Akee has already opened in its 3 outer segments, while the other three (3) are slowly cracking open.
Blighia sapida
Family Sapindaceae
Fairchild Farm (FTBG), Homestead, Florida, USA.
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Light fluffy balls of mashed potato flecked with salted cod flakes. Quite yummy, especially when paired with the piquant horseradish cream it was sitting on.
We took Aunt Lee Leng to Mr Wolf to try some modern, creative pizzas and we left happy and more than satisfied. But Julia and I felt that the prices, which I have forgotten to note, seemed a bit much, and not quite commensurate with the dishes.
Mr Wolf Restaurant & Bar
9- 15 Inkerman St St Kilda 3182
(03) 9534 0255
Reviews:
- Mr Wolf Restaurant and Bar - By John Lethlean, The Age, October 13, 2005 - Antipasto $7-$13.50; pizzas $14-$20; mains $19.50-$25.50; desserts $10.50-$12.50
- Mr Wolf Restaurant and Bar - Mietta's
Photos:
- Decor
- Bar Area
- No 9 Pizza - not shown
Stamp and Callaloo Fritters - Babble On Babylon AUD7.70 per serve
We got 2 serves of Stamp-and-Go and 1 of Callaloo fritters.
The Stamp-and-Go is a fritter with chunks of rehydrated dried salted cod.
The Callaloo fritter is similar, but with shredded bits of callaloo leaves.
They were served with a sweet chilli sauce and a sour plum (i think) chutney. Great finger food!
- Jerk Chicken with Rice and Kidney Beans
- Stamp-and-Go and Callaloo Fritters
From a previous visit, 2005.07.30:
Babble On Babylon
83 Brighton Rd Elwood 3184
(03) 9531 4211
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Once again, Mr Fong and Mr Wong met for lunch-
He had grilled salted cod and tap water.
And I had Portuguese seafood paella, glass of sparkling wine and black coffee.
We talked about Hong Kong, the joy of drinking a decent Châteauneuf-du-Pape and the textural quality of bacalhau.
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#fatlesdrinks #mrwongsdayoff #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #arrozdemarisco #paella #seafood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhodepressão #vinhoportugues #portuguesewine
#eeeeeats #instafood #londonfood #londoneats
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Mercado Municipal de São Paulo, located at Rua da Cantareira 306, is a 12,600-square-meter market hall hosts one of São Paulo's largest produce and food markets, packed with 291 shops selling all manners of vegetables, fruits, spices, dairy products, fish and meat every day starting at 6am. The 3-floor, 2-story neo-classical building was designed by architect Francisco Ramos de Azevedo’s office in 1926, and constructed between 1928 and 1932. Its scheduled opened was delayed by the Constitutionalist Revolution of 1932, when the uncompleted structure served as headquarters for the military and as a warehouse for arms and munition, before finally opening as a public market on January 25, 1933. Mercadão (The Big Market), as it is affectionately known by locals, welcomes around 14,000 visitors daily, and employs more than 1,500 people, which together handle about 450 tons of food per day in more than 290 boxes.
Baccalà in umido:
winedharma.com/it/dharmag/gennaio-2017/baccal-umido-con-p...
Fish recipes: how to make the salt cod stewed with tomatoes, black olives, capers and potatoes
winedharma.com/en/dharmag/january-2017/fish-recipes-how-m...
Baccalà in umido:
winedharma.com/it/dharmag/gennaio-2017/baccal-umido-con-p...
Fish recipes: how to make the salt cod stewed with tomatoes, black olives, capers and potatoes
winedharma.com/en/dharmag/january-2017/fish-recipes-how-m...
Why would anyone in this age of modern refrigeration attempt to cook dinner by starting out with a smelly, dried out, hard as a rock, overpriced, salt incrusted, stale, hunk of dead fish?
Simple....because my olfactory bulb is part of my brain's limbic system.... thats why!
I have fond memories of my father enjoying this stuff for that "special" dinner. I beleive he developed a taste for it aboard ship while in the navy. For some way weird reason I like the stuff too... I'm quessing the aroma of this "delicacy" brings back those fond memories of my father and my childhood.... my childhood must have stunk!
Anyway, going to give it a go for dinner, has about two weeks worth of the daily recommended allowance of salt in it.... might be my last supper, and last flickr post..... At almost $9.00 a pound; and half of that being salt, "Boned" may be an appropriate word to stamp on the box!
Yum! Baccala tastes great over white rice. See full recipe at:
www.savoringrecipes.com/savoring_recipes/2009/04/salted-c...
Something I had encountered the week before at Toronto Taste, although this one was fried with slightly older oil (ergo the darker finish) and a cool caper aioli. My favourite bit was still the tripe ragu (which MB left mainly on the plate - yay for me. Heh).
Bacalhau à lagareiro and pinta Super Bock.
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#portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #instabeer #superbock
#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon
#eeeeeats #instafood #londonfood #londoneats
On #mrwongsdayoff, first course-
Foie gras, brioche and chutney £12.
Pinta Addlestones cloudy cider £4.70.
Canton Arms 177 South Lambeth Road, Stockwell, London SW8 1XP
Next course-
The usual cover charge of bread, fish pâtés and olives £1.20.
Portuguese mozzarella £2.00.
Bacalhau à Lagareiro* £14.30.
Glass of house white £3.25.
Pinto's Portugal Tapas Bar & Restaurant, 5A-6A, South Lambeth Road, London SW8 1QX
* I always order this dish whenever I visit a Portuguese restaurant for the first time, if they screw this simple dish up then it's a BIG thumbs down. On this occasion it was exceedingly good, recommended.
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#fatlesdrinks #fatlescooks #FoieGras #brioche #breadandbutter #carbs #pubfood #pubgrub #cantonarms
#pub #londonpub #pint #instabeer #cider #cloudycider #foodpairing #Addlestones
#portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #fish #bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #queijofresco #loveportuguesefood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine #housewhite
#eeeeeats #instafood #londoneats #londonfood
Done Asian style in chilli oil with leek and fried shrimps.
From the diner Greifinn in Akureyri. Was there for lunch.
Fish is also traditionally dried for the winter in Iceland and finds itself into various Icelandic cuisines.
Not the most pleasant of dishes as I remembered that it was a tad salty!
On #mrwongsdayoff, mains-
The usual cover charge of bread, fish pâtés and olives £1.20.
Portuguese mozzarella £2.00.
Bacalhau à Lagareiro* £14.30.
Glass of house white £3.25. * I always order this dish whenever I visit a Portuguese restaurant for the very first time, if they screw up this simple dish then it's a BIG thumbs down. On this occasion it was exceedingly good, recommended.
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#fatlesdrinks #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #fish #bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #queijofresco #loveportuguesefood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine #housewhite
#eeeeeats #instafood #londonfood #londoneats
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Bacalhau à lagareiro and pinta Super Bock.
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#portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #instabeer #superbock
#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon
#eeeeeats #instafood #londonfood #londoneats
Saturday bike ride to south of the river for an alfresco lunch.
Bacalhau grelhado (grilled salted cod) is probably the greatest of all ‘plain Jane’ dishes and it was good to savour this rustic classic again after such a horrid lockdown.
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#portuguesefood #cozinhaportuguesa #comidaportuguesa #bacalhaugrelhado #bacalhaualagareiro #bacalhau #cod #saltedcod #pescatarian
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine
#mybrompton #brompton #bromptonbicycle #bromptonbike #titanium #superlight #londoncycling #bromptonlondon
#eeeeeats #instafood #londonfood #londoneats
Bacalhau à lagareiro and pinta Super Bock.
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.
#portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #instabeer #superbock
#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon
#eeeeeats #instafood #londonfood #londoneats
On #mrwongsdayoff, mains-
The usual cover charge of bread, fish pâtés and olives £1.20.
Portuguese mozzarella £2.00.
Bacalhau à Lagareiro* £14.30.
Glass of house white £3.25. * I always order this dish whenever I visit a Portuguese restaurant for the very first time, if they screw up this simple dish then it's a BIG thumbs down. On this occasion it was exceedingly good, recommended.
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#fatlesdrinks #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #fish #bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #queijofresco #loveportuguesefood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine #housewhite
#eeeeeats #instafood #londonfood #londoneats
A delicious, simple, healthy dish! ... As long as you don't mind the smell of the cod fish as it cooks :)
Ingredients:
Salted Cod (Bacalhau)
Potatoes
Eggs
Red Onion
Chick Peas
Olive Oil
Red Wine Vinegar
Directions:
Soak salted cod fish in water for 24 hours to remove extra salt.
Boil cod fish and potatoes (with skins) in a large pot untill potatoes are cooked.
Remove skin off of fish and potatoes when finished boiling. (Remove bones too if you did not buy the boneless cod fish)
Make hard boiled eggs in a separate pan.
Cut up cod fish, potatoes and eggs and place together in a bowl/plate.
Add chick peas (optional)
Cut up red onions and add on top.
Drizzle with olive oil and red wine vinegar.
Eat! :)
A Caribbean dish of shredded salted cod, sweet peppers, spring onions, red onions, tomatoes, coriander and generous lashings of extra virgin olive oil.
Mixed fish grill and house white.
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#mrwongsdayoff #fatlesdrinks #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #fish #bacalhau #cod #saltcod #saltedcod #seafood #eel #loveportuguesefood #fishfriday #pescatarian #mistadepeixe #sardine
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine #housewhite
#eeeeeats #instafood #londonfood #londoneats
Bacalhau à lagareiro and pinta Super Bock.
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.
.
#portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #instafish #pescatarian
#bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #instabeer #superbock
#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon
#eeeeeats #instafood #londonfood #londoneats
On #mrwongsdayoff, mains-
The usual cover charge of bread, fish pâtés and olives £1.20.
Portuguese mozzarella £2.00.
Bacalhau à Lagareiro* £14.30.
Glass of house white £3.25. * I always order this dish whenever I visit a Portuguese restaurant for the very first time, if they screw up this simple dish then it's a BIG thumbs down. On this occasion it was exceedingly good, recommended.
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#fatlesdrinks #portuguesefood #cozinhaportuguesa #comidaportuguesa #culinariaportuguesa #fish #bacalhaualagareiro #bacalhau #cod #saltcod #saltedcod #queijofresco #loveportuguesefood
#winepairing #wine #instawine #vin #vinho #wein #vino #vinhoportugues #portuguesewine #housewhite
#eeeeeats #instafood #londonfood #londoneats