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Fishcakes are also often sold in fish markets in individual pieces. To keep the fish cakes fresh they are often sold in bags full of water. These fish cakes are not fried and usually used in soups. The shelf life for fish cakes varies greatly depending on the manufacturing and storage process. The shelf life can range from 12 days to 90 days. [18]
' codfish cakes ') [1] [2] or pastéis de bacalhau (Portuguese: [pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], lit. ' codfish pastries ') [3] are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg. They are also commonly referred to as "salt cod fritters" or "salt cod ...
The typical recipe for coddies includes mashed potatoes, eggs, salt, pepper, onions, crushed up saltine crackers, all formed into a patty with breading and deep fried. They also may include a small amount of salted cod fish. Coddies are usually eaten sandwiched between saltines with yellow mustard.
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2. Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes, until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool. Flake the fish. 3.
Tip: Ask the fish counter for pieces of salmon from the head side of the fish (opposed to the tail side). Get the Creamy Cajun Stuffed Salmon recipe . Photographer: Lucy Schaeffer.
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