A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly.
Preserved exactly as written in the original source
Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water
If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly
At the hour wanted, broil sharply
Season to suit taste, covering with butter
Modern guidance to help you succeed with this vintage recipe
Extended soaking in cold water reverses the curing process through osmosis, drawing excess salt from the fish's cellular structure into the surrounding water. Multiple water changes maintain a concentration gradient that continues pulling salt from the fish. Broiling over high heat quickly evaporates surface moisture while rendering any remaining fat, creating a concentrated, savory crust without overcooking the delicate flesh that has been tenderized during the soaking process.
The fish can be soaked up to 36 hours in advance; keep refrigerated and change the water every 8 hours. Once desalinated, pat dry and store in an airtight container in the refrigerator for up to 24 hours before broiling.
Store cooked salt fish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes, or flake and use cold in salads. The fish will continue to dry out, so consider adding a small amount of butter or oil when reheating.
AI-generated tips from Chef Cecil's culinary database
The fish can be soaked up to 36 hours in advance; keep refrigerated and change the water every 8 hours. Once desalinated, pat dry and store in an airtight container in the refrigerator for up to 24 hours before broiling.
Store cooked salt fish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes, or flake and use cold in salads. The fish will continue to dry out, so consider adding a small amount of butter or oil when reheating.
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