This consists in
placing the fish in a large quantity of water and allowing it to stand
until enough of the salt has been extracted to suit the taste. Some
kinds of fish are so salty that they require considerable soaking,
whereas others require only a little freshening. However, it is usually
advisable to change the water several times. If it is desired to hasten
the extraction of the salt, the fish should be raised above the bottom
of the vessel by means of a wire rack or several clean sticks. In the
case of very thick fish, several gashes may be cut into the flesh to
permit the salt to pass out more readily.
62. CREAMED CODFISH.--Since codfish is a rather dry fish, containing
little fat, it is usually combined with some other food to make it more
appetizing. In the case of creamed codfish, the cream sauce supplies the
food substances in which the fish is lacking and at the same time
provides a very palatable dish. When codfish is prepared in this way,
boiled potatoes are usually served with it.
To make creamed codfish, freshen the required amount of codfish by
pouring lukewarm water over it. Shred the fish by breaking it into small
pieces with the fingers. Pour off the water, add fresh warm water, and
allow the fish to stand until it is not too salty. When it is
sufficiently freshened, drain off all the water. Melt a little butter in
a frying pan, add the fish, and saute until slightly browned.
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