Traditional salt cod
Small codfish are treated differently: they are gutted, their heads cut off and they are washed in cold water, then arranged in a barrel. A layer of salt is put on the bottom, then a layer of fish, with the backs down, then another thick layer of salt, taking care to fill the body cavities of the fish with salt. When the barrel is full, a final layer of salt is put in, a loosely fitted lid put in and a light weight put on top.
To cook salt fish, soak it in a generous measure of water for 12 hours, changing the water 2-3 times. It is then cooked in fresh water for 10-20 minutes, depending on the thickness of the pieces. It is traditionally served with boiled potatoes and turnips, and butter or tallow (with cracklings).