Heart to Hearth Cookery

  Salt cod was  a staple shipboard as it was well preserved with salt and drying.  The fish would be beheaded, eviscerated and split open along the backbone to the tail as this allowed  the most flesh to be exposed to the salt.  The salt content was so high that the first freshening could actually be done with sea water to conserve fresh water.  In the kettle, salt cod is being desalinated to prepare salt fish hash.

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