Recipe for Poor Man's Turkey
An Old Cape Cod Recipe for Salted Cod
1 pound salted codfish
1-1/2 cups cold milk
1 tablespoon flour
1/4 stick of butter
Baked or Boiled Potatoes (4)
Soak the salted codfish in cold water for at least 8 hours.
Drain and rinse.
Place cod in pot of cold water and bring just up to the boiling point.
Drain the water. Remove fish to a plate and flake the fish.
Remove any bones.
Return the fish to the pot, along with the cold milk and bring just to boiling again.
Turn down heat to low.
While this is cooking, in a small bowl, break an egg.
Add the flour and blend until smooth with a fork.
Add some hot milk from the fish and stir quickly and then add this back to the pot.
Stir constantly until thickened on low heat.
Remove from heat and add the butter and mix gently.
Serve with either buttered boiled potatoes or buttered mashed potatoes
Interesting old recipe for Salt Cod from Cape Cod
Before using the Bakalao for cooking:
Wash the cod, changing the water three or four times.
Soak it overnight in water to cover. Drain.
Then use it in your favorite recipe.
Don't have the time or energy to salt your own codfish?
You can buy it already salted for you, with the bones removed!
Bacalao Salted Cod, without Bone, approx. 1.5 lb
How to Buy and Cook Scallops
1 Pound of Scallops will make 4 Small Servings
Do Not Refreeze Frozen Scallops
Place your uncooked scallops in a Colander and rinse with cold water before cooking.
If you have extra large scallops, you can cut them before cooking.
Just remember they do shrink up considerably when cooked!
Never over cook Scallops.
They will become tough and lose their flavor.
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Risk of Extinction Increases for Cod
Newswise: When John Cabot arrived on the shores of Newfoundland in 1497, the ships crew reported cod fish were so abundant that sailors could scoop them up with buckets. Even years later, English skippers wrote about cod shoals so thick by the shore that we hardly have been able to row a boat through them.
Plentiful catches are now the stuff of history books. The Committee on the Status of Endangered Wildlife in Canada COSEWIC reports cod populations from the Arctic to the Bay of Fundy declining to perilously low levels by 97 to 99 per cent since the 1960s.
The committee recommends to federal environment minister Jim Prentice that cod be listed as endangered on the legal list of species at risk.
Even with reduced catches since 1992, cod are at such historically low levels that they have gone beyond their tipping point, says Jeffrey Hutchings, the Dalhousie University biology professor who just stepped down as the chair of COSEWIC. They may no longer be able to replace themselves in their ecosystem.
Cod was designated by COSEWIC as a special concern in April 1998 with some populations deemed threatened or endangered by May 2003. But at that time, the government rejected COSEWICs recommendation to list the cod as endangered because of socio economic concerns.
A note about the terminology: species considered special concern are those particularly sensitive to human activities or natural events but are not endangered.
Threatened are species likely to become endangered if limiting conditions are not reversed; endangered” are species facing imminent extinction or extirpation, missing from the wild.
But Dr. Hutchings believes there may be a silver lining to COSEWICs report if the federal government accepts it this time. Then a recovery strategy would have to be implemented by law, he says.
Its old news that cod are in trouble. Its been 18 years since the collapse of northern cod stocks, he says.
The silver lining is if we get determined action by the federal government to make recovery targets, set time lines to achieve those targets and establish harvest control rules.
The committee, which met last month to assess 51 species at risk, has now assessed 602 wildlife species in various risk categories,
including 262 endangered, 151 threatened, 166 special concern, 23 extirpated
(no longer found in the Canadian wild), and 13 wildlife species extinct.
With Dr. Hutchings stepping down, Marty Leonard, also a Dalhousie professor, assumes the chair for a two-year term.
Released: 5/7/2010 10:50 AM EDT = Source: Dalhousie University
Charles Crosby, APR Senior Advisor, Media
Dalhousie University 902.494.1269 email@example.com