Quote Originally Posted by Gingersnap View Post
I dealt with salt cod as a kid. Sometimes heritage just isn't worth it. :D
I would never order a dish with salt fish if i was aware of what was in it.

Another Culinary horror when I was a kid was Creamed Finnan Haddie .

finnan haddie
n : haddock usually baked but sometimes broiled with lots of
butter [syn: finnan haddock, finnan, smoked haddock]

Finnan haddie \Fin"nan had"die\ [See Haddock.]
Haddock cured in peat smoke, originally at Findon (pron.
f[i^]n"an), Scotland. the name is also applied to other kinds
of smoked haddock. [Written also finnan haddock.]

Creamed Finnan Haddie


1 pound finnan haddie
2 tablespoons Mazola
2 tablespoons Argo or Kingsford's Cornstarch
1/3 teaspoon salt
¼ teaspoon paprika
Few drops onion juice
1 teaspoon minced parsley (optional)
1 pint milk


To prepare this Creamed Finnan Haddie Recipe, first pour boiling water over the finnan haddie, let stand two or three minutes, drain and flake. Add the Mazola, then the cornstarch, and seasonings and gradually stir in the milk. When boiling, add the parsley or onion juice and serve on toast, split Tea Biscuit, boiled rice or with boiled or baked potatoes.:eek::eek: