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To a Newfoundlander or a Labradorean “fish” means cod fish and we say “corn fish” not corned fish.

How To Corn Fish

The reason it is called corned fish is because of the way the product is preserved. The product is covered with large kernels of rock-salt, which is preferred to as “corns of salt”, hence corned fish.



The method to corn fish is simple; liberally cover fresh cod (on both sides) with salt (see photo) and let rest for 1 (one) hour either in a plastic bag or covered container and store in a cool place. After the resting period, rinse with cold water and use immediately or store in a freezer for up to 3 months.



You can either use cod fillets or cod fish (gutted and clean). Cod fish with the skin on is preferred, it holds the flesh together. Also, you can use any type of salt you wish, however, I prefer coarse sea salt. (see corned fish recipe)

Ingredients
2 lbs corned fish

18 sm potatoes

1 lg onion (chopped)

½ lb salt pork (cut-up in

Method
Bring potatoes to a boil and let simmer for 15 minutes. Add fish (skin down) and cook for another 15-20 minutes until fish is chalk white and potatoes are tender. Remove from heat and drain out water. Place on a serving dish.

While cod is simmering; in a skillet (low-med heat), fry salt pork until golden brown (or until all fat is extracted or rendered). Remove salt pork and add onions. Cook onions until golden brown and remove from heat. Pour pork fat and onions over fish and potatoes. Garnish with scrunchions and a slice of lemon. This is excellent with homemade fresh bread and molasses and yes, a good cup of steeped tea.