[Salt Cod Diary]

Many of the islands have their own style, like "stamp and go" in Jamaica, bocalaitos in PR, accra in Haiti. I grew up on those that were mostly fish, little filler, some "green seasoning", fried sort of flat rather thsn round, very spicy, no egg, and of course no potato. My mom's family is from Nevis, but most of the recipes I dig up and seem "right" seem to be from Trinidad. Or "Bajan".

[Salt Cod Diary]

Oh, good. I was keeping mine in the freezer until about page, then defrosted, soaked and poached it. I guess I'll have to eat it all! So far I've made some "Trini" codfish cakes, but with just a touch Of cornmeal.