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Bruce[_28_]

On Fri, 28 Dec 2018 11:23:47 -0500, jmcquown >
wrote:

>On 12/28/2018 7:51 AM, wrote:
>> On Fri, 28 Dec 2018 00:03:16 -0500, jmcquown >
>> wrote:
>>
>>> I've heard of it but I have not tried it. From what I've seen on
>>> cooking shows it definitely needs to be long soaked to remove the salt
>>> used to preserve it. Nice of you to give it a try. I doubt I can find
>>> anything like it near where I live.
>>>
>>> Jill
>> That depends entirely on taste, the Jamaican dish I used to do
>> required very little de-salting. Maybe an hour to two hours in some
>> water.
>>
>> Here it is sold in packets, the more expensive are fillets and the
>> cheaper are pieces and trimmings. Choice depends on how you want to
>> use it. Salted it is shelf stable.
>>
>Yes, it's shelf stable. People on ships coming to the "new world"
>salted fish for that very reason. I can't speak to what you made but 2
>hours sounds like a long enough soak to me. What I saw was an Italian
>dish. I did not pay strict attention because I know I cannot find
>baccala where I live so will never have a chance to try it.

Ok, who's going to tell this poor woman where she can buy baccala
online?

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