Fresh Codfish Fillets
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Salmon Loaf
2 cups flaked canned or cooked salmon3 tbsp. fat3 tbsp. flour1 cup milk and salmon liquidsalt and pepper2 tbsp. minced parsley2 cups bread cubes1 egg, beaten Drain canned salmon, saving the liquid. Make sauce: Blend fat and flour together. Add enough milk to the salmon liquid to make 1 cup, and stir slowly into the…
Dried Seaweed and Ham
Soak dried seaweed (Konbu) in water.Slice ham 1/4″ by 2″ long.Cut the seaweed in 3″ pieces and wrap the sliced ham.Season with sboyu, sugar and ajinomoto.Cook about 30 minutes, until the konbu is soft. Kiri Konbu come shredded fine and packaged to be eaten as is or to be made into Tsukudani.
