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Salt Fish

Once a cheap dish to feed workers, salted cod has been preserved by cooks around the world who serve it to celebrate: On Sundays. At Carnival, at Christmas. Sheila Dillon asks why.

Once a cheap dish to feed workers, salted cod has been preserved by cooks around the world who serve it to celebrate: On Sundays, at Carnival, at Christmas. It's an ingredient which has played a part in the forming of empires, fuelled armies and cured hangovers. Sheila Dillon meets cooks and hears the enduring and surprising stories of cuisines shaped by salt fish. She asks why some of the best new British chefs are choosing to include saltfish on their menus.

Presented by Sheila Dillon
Produced in Bristol by Clare Salisbury.

Available now

30 minutes

Last on

Mon 28 Aug 2017 15:30
Βι¶ΉΤΌΕΔ Radio 4 FM

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Credits

Presenter Sheila Dillon
Producer Clare Salisbury

Broadcasts

  • Sun 27 Aug 2017 12:32
    Βι¶ΉΤΌΕΔ Radio 4 FM
  • Mon 28 Aug 2017 15:30
    Βι¶ΉΤΌΕΔ Radio 4 FM

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