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Corned Hake, Potatoes, and Pork Scraps

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"An old-fashioned Down East Maine meal. Enjoy a most delicious corned hake supper."
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2 d 1 h 20 m servings 701
Original recipe yields 8 servings


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  1. Place hake in a deep dish and sprinkle generously with 3 tablespoons salt. Cover with plastic wrap and refrigerate until salt is absorbed, 2 to 3 days.
  2. Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.
  3. Rinse hake with cold water and place in a large pot. Pour in water to nearly cover; bring to a boil. Reduce heat and simmer until easily flaked with a fork, about 20 minutes. Remove from water and transfer to serving plates.
  4. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and divide among serving plates.
  5. Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.
  6. Mash hake and potatoes together with a fork. Mix in slices of crispy salt pork and spoonfuls of fat from the skillet. Top with a few sliced onions and serve.


  • Cook's Notes:
  • Use 1 tablespoon salt per pound of fish in step 1.
  • Boil at least 2 potatoes for each serving.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt for corning. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 701 calories; 29.6 77.4 34.2 72 3085 Full nutrition

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