Michigan State University Extension
Preserving Food Safely - 01600584


Salted fish can be smoked, pickled or used in a variety
of recipes, but they need to be freshened in cold water
first. Soaking in several changes of cold water for 8 to 48
hours (according to taste), in the refrigerator, should be
sufficient. Should further freshening be desired, put fish
in cold water to cover and just bring to a boil; then
simmer. Cookery methods suitable for salt fish include
broiling, frying, baking in milk or cream, simmering and

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