Michigan State University Extension
Preserving Food Safely - 01600584
10/13/97

FRESHENING SALTED FISH

    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

creaming.
                                                  

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