"Dave Smith" > wrote in message
...
> Gary wrote:
>
>> I don't have a problem getting prime fresh cod loin fillets or other
>> cuts,
>> it's just that I wanted to make a salt cod recipe... Very popular in
>> Italy.
>
>
> I am sure it is good. It just seems like a lot of hassle to buy fresh fish
> and go to the effort of preserving it in salt just to turn around and
> de-salinate it.

It's a heritage thing here in Newfoundland. Jamacians actually use the
salted cod as a season for stews and sauces and such. I enjoy it braised in
the oven.

>
>>
>> Someone in the UK supplied me with an online retailer that can supply the
>> salt cod frozen in dry ice for a reasonable price.
>
> Salt cod in dry ice? To preserve the salt? There is no need to ice it. In
> the local stores it sits out in the open air in a wicker basket.

This would be "green" salt cod that hasn't been completely air dried. I've
seen this product in Toronto imported from Norway but not here in
Newfoundland.
>>