An old-fashioned Down East Maine meal. Enjoy a most delicious corned hake supper.


Recipe Summary

25 mins
55 mins
2 days
2 days 1 hr 20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Whisk oil, vinegar, salt, and black pepper together in a bowl. Add onion; mix well to combine. Let marinate in the refrigerator until serving.

  • 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.

  • 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.

  • Heat a skillet over medium heat; fry salt pork until lightly browned and crisp, about 5 minutes.

  • 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

701 calories; protein 34.2g; carbohydrates 77.4g; fat 29.6g; cholesterol 72.4mg; sodium 3085.3mg. Full Nutrition