Cod Comeback: How The North Sea Fishery Bounced Back From The Brink
Salt Cod: The Prosciutto of the Sea?
Forum: Mark Kurlansky discusses "The Food of a Younger Land"
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Now the trend has turned around, and the cod are coming back.\u003c/p>\n\u003cp>We pick up this fish tale, which seems to be on its way to a happy ending, at an early morning fish auction in Fraserburgh, Scotland, where buyers and sellers are lined up alongside hundreds of boxes containing cod, hake, monkfish, sole and every other kind of fish you can imagine from the North Sea.\u003c/p>\n\u003cp>This auction is not a place for fancy chefs and home cooks. The sales are in bulk, and most of the buyers and sellers here come from generations of fishermen. Like market superintendent Ian Buchan — he spent most of his life at sea, until it became just too hard to catch fish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People were saying there was no cod. Ten years before I stopped, at least 150 miles to get fish. Now, 20 miles. Fish is everywhere,\" Buchan says.\u003c/p>\n\u003cp>Everywhere.\u003c/p>\n\u003cfigure id=\"attachment_96495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/uk-cod-2_enl-176bc47b729af7d408dba58135f79a126887ede5-e1433002621154.jpg\" alt=\"A view of the fishing port in Fraserburgh, Scotland. A decade ago, fishermen trying to catch cod were coming up empty. Now the cod and hake catch is rebounding.\" width=\"1920\" height=\"1352\">\u003cfigcaption class=\"wp-caption-text\">A view of the fishing port in Fraserburgh, Scotland. A decade ago, fishermen trying to catch cod were coming up empty. Now the cod and hake catch is rebounding. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We've seen a big explosion in the cod and hake,\" says Alan Mutch, who runs the fish salesmen's association here. \"We're definitely seeing an upsurge in that. And in fact, now vessels — because of the restrictions on the amount they're allowed to land — vessels now have to steam to other areas to get away from cod.\"\u003c/p>\n\u003cp>This is a huge turnaround from just a decade ago, says \u003ca href=\"http://www.strath.ac.uk/staff/cookrobindr/\">Robin Cook\u003c/a>, a scientist who used to run the region's fisheries research center. He's now with Strathclyde University in Glasgow.\u003c/p>\n\u003cp>\"Through much of my career, many of the stocks in European waters were in decline. And things were getting worse and worse and worse,\" Cook says.\u003c/p>\n\u003cp>Back then, Cook was the go-to expert for stories on fishery collapse. He was quoted in programs with titles like \u003cem>Goodbye Fish and Chips \u003c/em>and \u003cem>Costing the earth — In Cod We Trust.\u003c/em>\u003c/p>\n\u003cp>Whereas today?\u003c/p>\n\u003cp>\"It's interesting, you get a lot more interviews when things are bad than when things are getting better. So this is certainly quite a change,\" Cook says of our conversation.\u003c/p>\n\u003cp>In the late '90s, scientists say fishermen were pulling about 60 percent of the cod out of the water each year in the North Sea. It doesn't take an advanced math degree to calculate that that is unsustainable.\u003c/p>\n\u003cp>So about 10 years ago, the government bought about half of the fishing boats in Scotland and destroyed them. The boats that kept working were put under strict regulations — the number of days they could spend at sea, the number of cod they could catch.\u003c/p>\n\u003cp>And to Cook, it looks like the program is working. \"I certainly in the past would've avoided buying cod, whereas I wouldn't now,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_96496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/uk-cod-3_enl-cf9c544886afa6f954131fb024064e7658e546a9-e1433002682152.jpg\" alt=\"Most of the buyers and sellers at the Fraserburgh fish auction come from generations of fishermen.\" width=\"1920\" height=\"1426\">\u003cfigcaption class=\"wp-caption-text\">Most of the buyers and sellers at the Fraserburgh fish auction come from generations of fishermen. \u003ccite>( Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a perfect system.\u003c/p>\n\u003cp>Fishermen tell me they sometimes throw dead cod back in the water when they scoop them up with other fish. Otherwise, they'll be penalized for violating quotas.\u003c/p>\n\u003cp>In Fraserburgh, Mutch tells me he thinks this community can regulate itself. I note that some critics say that, if the industry is allowed to self-regulate, then every ship will be in a race to empty out the oceans. What does he think?\u003c/p>\n\u003cp>\"I would've said 20 years ago, 15 years ago, possibly. But you've now got a breed of young fishermen who have gone through all the trauma that we've gone through. They realize that we can't do what we were doing before.\"\u003c/p>\n\u003cp>He says the new crop of fishermen has seen what their parents went through and realize they can't return to the old ways. And there is a new generation coming on board.\u003c/p>\n\u003cp>Xander West gave up fishing almost 20 years ago when the fishery started collapsing. But his son, he says, has now taken up trawling.\u003c/p>\n\u003cp>He says his son doesn't make a great living, but it's good enough. And he's just glad that his son can continue in the family business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A decade ago, fishermen trying to catch North Sea cod were coming up empty. Now, thanks to strict fishing rules put in place to halt the decline, this fish tale looks headed for a happy ending.","status":"publish","parent":0,"modified":1556747106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":767},"headData":{"title":"Cod Comeback: How The North Sea Fishery Bounced Back From The Brink | KQED","description":"A decade ago, fishermen trying to catch North Sea cod were coming up empty. Now, thanks to strict fishing rules put in place to halt the decline, this fish tale looks headed for a happy ending.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96493 http://ww2.kqed.org/bayareabites/?p=96493","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/31/cod-comeback-how-the-north-sea-fishery-bounced-back-from-the-brink/","disqusTitle":"Cod Comeback: How The North Sea Fishery Bounced Back From The Brink","nprByline":"Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"410319950","nprApiLink":"http://api.npr.org/query?id=410319950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/28/410319950/cod-comeback-how-the-north-sea-fishery-bounced-back-from-the-brink?ft=nprml&f=410319950","nprRetrievedStory":"1","nprPubDate":"Thu, 28 May 2015 21:01:00 -0400","nprStoryDate":"Thu, 28 May 2015 18:10:00 -0400","nprLastModifiedDate":"Thu, 28 May 2015 19:46:06 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150528_atc_aris_cod_piece.mp3?orgId=1&topicId=1124&d=217&p=2&story=410319950&t=progseg&e=410338173&seg=7&ft=nprml&f=410319950","nprAudioM3u":"http://api.npr.org/m3u/1410340251-15051e.m3u?orgId=1&topicId=1124&d=217&p=2&story=410319950&t=progseg&e=410338173&seg=7&ft=nprml&f=410319950","audioTrackLength":217,"path":"/bayareabites/96493/cod-comeback-how-the-north-sea-fishery-bounced-back-from-the-brink","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150528_atc_aris_cod_piece.mp3?orgId=1&topicId=1124&d=217&p=2&story=410319950&t=progseg&e=410338173&seg=7&ft=nprml&f=410319950","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the \u003ci>All Things Considered\u003c/i> story:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/05/20150528_atc_aris_cod_piece.mp3\u003c/p>\n\u003cp>Cod love the icy cold waters of the North Sea — and British people love eating cod.\u003c/p>\n\u003cp>But a decade ago, it looked like people were eating the fish to the brink of collapse. Now the trend has turned around, and the cod are coming back.\u003c/p>\n\u003cp>We pick up this fish tale, which seems to be on its way to a happy ending, at an early morning fish auction in Fraserburgh, Scotland, where buyers and sellers are lined up alongside hundreds of boxes containing cod, hake, monkfish, sole and every other kind of fish you can imagine from the North Sea.\u003c/p>\n\u003cp>This auction is not a place for fancy chefs and home cooks. The sales are in bulk, and most of the buyers and sellers here come from generations of fishermen. Like market superintendent Ian Buchan — he spent most of his life at sea, until it became just too hard to catch fish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People were saying there was no cod. Ten years before I stopped, at least 150 miles to get fish. Now, 20 miles. Fish is everywhere,\" Buchan says.\u003c/p>\n\u003cp>Everywhere.\u003c/p>\n\u003cfigure id=\"attachment_96495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/uk-cod-2_enl-176bc47b729af7d408dba58135f79a126887ede5-e1433002621154.jpg\" alt=\"A view of the fishing port in Fraserburgh, Scotland. A decade ago, fishermen trying to catch cod were coming up empty. Now the cod and hake catch is rebounding.\" width=\"1920\" height=\"1352\">\u003cfigcaption class=\"wp-caption-text\">A view of the fishing port in Fraserburgh, Scotland. A decade ago, fishermen trying to catch cod were coming up empty. Now the cod and hake catch is rebounding. \u003ccite>(Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We've seen a big explosion in the cod and hake,\" says Alan Mutch, who runs the fish salesmen's association here. \"We're definitely seeing an upsurge in that. And in fact, now vessels — because of the restrictions on the amount they're allowed to land — vessels now have to steam to other areas to get away from cod.\"\u003c/p>\n\u003cp>This is a huge turnaround from just a decade ago, says \u003ca href=\"http://www.strath.ac.uk/staff/cookrobindr/\">Robin Cook\u003c/a>, a scientist who used to run the region's fisheries research center. He's now with Strathclyde University in Glasgow.\u003c/p>\n\u003cp>\"Through much of my career, many of the stocks in European waters were in decline. And things were getting worse and worse and worse,\" Cook says.\u003c/p>\n\u003cp>Back then, Cook was the go-to expert for stories on fishery collapse. He was quoted in programs with titles like \u003cem>Goodbye Fish and Chips \u003c/em>and \u003cem>Costing the earth — In Cod We Trust.\u003c/em>\u003c/p>\n\u003cp>Whereas today?\u003c/p>\n\u003cp>\"It's interesting, you get a lot more interviews when things are bad than when things are getting better. So this is certainly quite a change,\" Cook says of our conversation.\u003c/p>\n\u003cp>In the late '90s, scientists say fishermen were pulling about 60 percent of the cod out of the water each year in the North Sea. It doesn't take an advanced math degree to calculate that that is unsustainable.\u003c/p>\n\u003cp>So about 10 years ago, the government bought about half of the fishing boats in Scotland and destroyed them. The boats that kept working were put under strict regulations — the number of days they could spend at sea, the number of cod they could catch.\u003c/p>\n\u003cp>And to Cook, it looks like the program is working. \"I certainly in the past would've avoided buying cod, whereas I wouldn't now,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_96496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/uk-cod-3_enl-cf9c544886afa6f954131fb024064e7658e546a9-e1433002682152.jpg\" alt=\"Most of the buyers and sellers at the Fraserburgh fish auction come from generations of fishermen.\" width=\"1920\" height=\"1426\">\u003cfigcaption class=\"wp-caption-text\">Most of the buyers and sellers at the Fraserburgh fish auction come from generations of fishermen. \u003ccite>( Ari Shapiro/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a perfect system.\u003c/p>\n\u003cp>Fishermen tell me they sometimes throw dead cod back in the water when they scoop them up with other fish. Otherwise, they'll be penalized for violating quotas.\u003c/p>\n\u003cp>In Fraserburgh, Mutch tells me he thinks this community can regulate itself. I note that some critics say that, if the industry is allowed to self-regulate, then every ship will be in a race to empty out the oceans. What does he think?\u003c/p>\n\u003cp>\"I would've said 20 years ago, 15 years ago, possibly. But you've now got a breed of young fishermen who have gone through all the trauma that we've gone through. They realize that we can't do what we were doing before.\"\u003c/p>\n\u003cp>He says the new crop of fishermen has seen what their parents went through and realize they can't return to the old ways. And there is a new generation coming on board.\u003c/p>\n\u003cp>Xander West gave up fishing almost 20 years ago when the fishery started collapsing. But his son, he says, has now taken up trawling.\u003c/p>\n\u003cp>He says his son doesn't make a great living, but it's good enough. And he's just glad that his son can continue in the family business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96493/cod-comeback-how-the-north-sea-fishery-bounced-back-from-the-brink","authors":["byline_bayareabites_96493"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_2202","bayareabites_11497"],"featImg":"bayareabites_96494","label":"bayareabites"},"bayareabites_78887":{"type":"posts","id":"bayareabites_78887","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78887","score":null,"sort":[1394136346000]},"guestAuthors":[],"slug":"salt-cod-the-prosciutto-of-the-sea","title":"Salt Cod: The Prosciutto of the Sea?","publishDate":1394136346,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78888\" class=\"wp-caption aligncenter\" style=\"max-width: 1523px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmain_custom-30c6a2f2842b0a7f6a6c3074a2090e9a540b029c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmain_custom-30c6a2f2842b0a7f6a6c3074a2090e9a540b029c.jpg\" alt=\"The best quality salt cod typically is sold as nearly white whole fillets, 2 or more inches thick in the thickest parts, often packed in coarse salt in wooden boxes. Photo: Tom Gilbert/NPR\" width=\"1523\" height=\"1033\" class=\"size-full wp-image-78888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The best quality salt cod typically is sold as nearly white whole fillets, 2 or more inches thick in the thickest parts, often packed in coarse salt in wooden boxes. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2014/03/05/285784554/salt-cod-the-prosciutto-of-the-sea\" target=\"_blank\">The Kitchen Window at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cakes\">New England Salt Cod Cakes\u003c/a>, \u003ca href=\"#napoletana\">Baccala' Alla Napoletana\u003c/a> (Salt Cod With Potatoes In Tomato Sauce), \u003ca href=\"#mexicana\">Bacalao A La Mexicana\u003c/a> (Salt Cod With Onions In Tomatillo Sauce) and \u003ca href=\"#pickled\">Nina's Cruzan Pickled Salt Fish\u003c/a>.\u003c/p>\n\u003cp>Like the God of the Old Testament, salt cod goes by many names. The French call it \u003cem>morue\u003c/em>, the Italians \u003cem>baccala'\u003c/em> and the Portuguese \u003cem>bacalhau\u003c/em>. Of course, the fish is the same — Atlantic cod — and the process is the same — drying and salting.\u003c/p>\n\u003cp>Salt cod is eaten in nearly every country that comes into contact with the Atlantic Ocean. For centuries, this meaty, plentiful fish, whose low fat content makes it uniquely amenable to long-term preservation, provided mankind with a protein bonanza. Long before airplanes, motor-powered ships or refrigeration, cod could be caught in the north Atlantic and eaten months later in Europe, Africa or Latin America.\u003c/p>\n\u003cp>Salt cod is also very delicious — even more delicious, in the opinion of many, than fresh cod. Still, I have food-savvy friends who don't get it. \"Why eat salt cod,\" they ask, \"when thanks to refrigeration we can always find fresh cod?\" \"Why eat prosciutto,\" I answer, \"when you could have fresh ham?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a gratuitous comparison. As Harold McGee writes in his encyclopedic work of food science, \u003cem>On Food and Cooking\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>The best of these [salted fish] are the piscatory equivalent of salt-cured hams.\u003c/p>\n\u003cp>In both, salt buys time for transformation: it preserves them long and gently enough for enzymes of both fish and harmless salt-tolerant bacteria to break down flavorless proteins and fats into savory fragments, which then react further to create flavors of great complexity.\u003c/p>\u003c/blockquote>\n\u003cp>Amen.\u003c/p>\n\u003cp>This flavor alchemy explains why salt cod continues to be a cherished comfort food, even as dwindling catches have transformed it from a cheap staple into a pricey delicacy. Expensive comfort food may be a paradox, but thanks to overfishing or ecological change or whatever else is on the list of possible causes for the recent collapse of the Atlantic cod fishery, it is a fact of life.\u003c/p>\n\u003cp>Another salt cod paradox is that devotion to this homey and once humble food inevitably leads to faraway places and exotic cuisines.\u003c/p>\n\u003cp>Growing up in New England, we ate salt cod exclusively in the form of fish cakes. My mother made them for dinner, although traditionally they served as part of a working-class breakfast. I still make them, although sometimes, out of thrift, I substitute leftover cooked fish (bluefish and mackerel are good) or smoked fish for some or all of the salt cod.\u003c/p>\n\u003cp>During a college semester in Los Angeles I was introduced to \u003cem>chiles rellenos \u003c/em>and \u003cem>enchiladas\u003c/em>, but also found a life-changing Mexican salt cod casserole that Aztec-ed up the Iberian classic \u003cem>Bacalao a la Vizcaina\u003c/em> with tomatillos and dried chilies. My mother-in-law taught me a spicy and vinegary salt cod dish from her Virgin Islands childhood called pickled salt fish (pronounced more like \"sow fish\").\u003c/p>\n\u003cp>Most Americans associate salt cod with Italians, but to true devotees, southern Europe from Lisbon to Istanbul is a magical mystery tour, in which each nation, region and city cooks the dish in its own way. The Portuguese are in a class by themselves as salt cod lovers. Great fishermen, they not only introduced salt cod to most of Europe, but also proudly claim to have more than a thousand distinct recipes for \u003cem>bacalhau\u003c/em> — and not a single recipe for fresh cod.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cakes\">\u003c/a>New England Salt Cod Cakes\u003c/h3>\n\u003cp>\u003cem>These are wonderful when made entirely with salt cod, but out of thrift, or sometimes just for the sake of variety, you can substitute almost any white-fleshed leftover cooked fish, or even smoked fish, for some or all of the salt cod.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78889\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodcakes-888a5fc905097e2e712d2afa0630d5df8b542a4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodcakes-888a5fc905097e2e712d2afa0630d5df8b542a4a.jpg\" alt=\"New England Salt Cod Cakes. Photo: Tom Gilbert/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New England Salt Cod Cakes. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound desalted salt cod\u003c/p>\n\u003cp>1 or 2 bay leaves\u003c/p>\n\u003cp>4 medium-size starchy potatoes, boiled and mashed or riced\u003c/p>\n\u003cp>1 medium Spanish onion, grated\u003c/p>\n\u003cp>2 eggs, lightly beaten\u003c/p>\n\u003cp>2 teaspoons finely chopped parsley\u003c/p>\n\u003cp>1 generous pinch ground black pepper\u003c/p>\n\u003cp>1 small pinch grated nutmeg\u003c/p>\n\u003cp>1/2 cup unseasoned breadcrumbs, or more as needed to bind the mixture\u003c/p>\n\u003cp>For dredging, 2 cups breadcrumbs, panko or flour\u003c/p>\n\u003cp>2 to 3 tablespoons of bacon fat or butter, or more as needed for frying\u003c/p>\n\u003cp>1 lemon, cut into wedges, or 1/2 cup tartar or hot sauce\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Poach the desalted cod and bay leaf for 2 to 3 minutes in simmering water. Drain and flake cod; discard the bay leaf.\u003c/p>\n\u003cp>In a large bowl, mix potatoes, onion, eggs, parsley, black pepper, nutmeg and breadcrumbs.\u003c/p>\n\u003cp>Add flaked cod to bowl; mix all ingredients roughly by hand. The consistency should be moist but not so moist that you cannot form cakes about the size of a small hamburger that barely hold together.\u003c/p>\n\u003cp>Form cakes and place them on a wax paper-lined cookie sheet. Cover with wax paper, then cover with tin foil and refrigerate for 3 to 4 hours in advance. You can cook them right away, but letting them rest in the refrigerator will help them hold together during frying.\u003c/p>\n\u003cp>Take cakes out of refrigerator 15 minutes before cooking. Heat bacon fat or butter in a pan or cast iron skillet over medium heat until it sizzles when you add a small piece of bread.\u003c/p>\n\u003cp>Dredge the fish cakes lightly in flour, unseasoned breadcrumbs or panko and fry for about 5 minutes on each side, or until they are heated through and the outsides are crispy and light to medium brown. Salt to taste and serve with lemon wedges, tartar sauce or hot sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"napoletana\">\u003c/a>Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce)\u003c/h3>\n\u003cp>\u003cem>This is real Italian soul food — hearty and unrefined — and there are varieties on this recipe to be found all over Italy. Often, the potatoes are omitted and the dish is served over pasta. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78890\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodnapoletana-33607207b7b9120eca4fdec7296a72da9eade27d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodnapoletana-33607207b7b9120eca4fdec7296a72da9eade27d.jpg\" alt=\"Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce). Photo: Tom Gilbert/NPR\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce). Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>4 medium starchy potatoes\u003c/p>\n\u003cp>1 cup extra virgin olive oil\u003c/p>\n\u003cp>1/2 cup black olives, pitted and roughly chopped\u003c/p>\n\u003cp>1 large Spanish onion, thinly sliced\u003c/p>\n\u003cp>Flour for dredging\u003c/p>\n\u003cp>1 1/2 pounds thick, desalted salt cod cut into large pieces\u003c/p>\n\u003cp>4 cups canned San Marzano tomatoes, with juice\u003c/p>\n\u003cp>1 tablespoon dried or 2 tablespoons fresh oregano leaves\u003c/p>\n\u003cp>1/2 cup white wine\u003c/p>\n\u003cp>Juice of 1 lemon\u003c/p>\n\u003cp>2 tablespoons salted capers, soaked, drained and roughly chopped\u003c/p>\n\u003cp>1/2 cup finely chopped parsley\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Peel the potatoes and boil them in salted water until slightly undercooked. Drain and slice into 1/4-inch thick slices.\u003c/p>\n\u003cp>Over low heat, sauté the olives and onion in a tablespoon or 2 of olive oil until the onions soften (about 5 minutes). Remove and set aside.\u003c/p>\n\u003cp>Raise heat to medium. Add the remaining olive oil to the pan. Dredge cod lightly in flour and fry on both sides until brown. Remove cod and set aside.\u003c/p>\n\u003cp>Add to the skillet the tomatoes, oregano, wine, lemon juice, capers and half of the parsley. Cook until sauce begins to thicken (10 to 15 minutes).\u003c/p>\n\u003cp>Add the cod and potato slices back to the skillet, turning them in the sauce. Cover with the onion and olive mixture. Add a few generous grinds of black pepper. Turn heat to very low and simmer slowly for 45 to 60 minutes, adding water in small amounts if the dish begins to dry out.\u003c/p>\n\u003cp>Sprinkle with the remaining parsley before serving; drizzle with more olive oil or add another squeeze of lemon juice if you like. Taste and correct for salt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mexicana\">\u003c/a>Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce)\u003c/h3>\n\u003cp>\u003cem>Because it uses very thick pieces of salt cod, this dish can be extremely salty. I used to try to moderate the saltiness by soaking the salt cod for an extra few days, but over the years I have grown to enjoy it with an aggressive salty bite. Feel free to turn up the heat as well by adding hot peppers or hot pepper sauce to the \u003c/em>salsa verde\u003cem>. This recipe is adapted from \u003c/em>Uncommon Fruits and Vegetables: A Commonsense Guide\u003cem> by Elizabeth Schneider (William Morrow Cookbooks, 2010).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78891\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmexicana-716e72382ef8c7cda0adafb8a88081b65d9fe9c9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmexicana-716e72382ef8c7cda0adafb8a88081b65d9fe9c9.jpg\" alt=\"Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce). Photo: Tom Gilbert/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce). Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Salsa Verde (Tomatillo Sauce)\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tomatillos\u003c/p>\n\u003cp>2 or 3 ancho or other dried Mexican chilies (not chipotles)\u003c/p>\n\u003cp>3 garlic cloves, peeled\u003c/p>\n\u003cp>1 teaspoon tomato paste\u003c/p>\n\u003cp>1 bunch thoroughly rinsed cilantro roots and stems, chopped\u003c/p>\n\u003cp>1 bunch cilantro leaves, chopped\u003c/p>\n\u003cp>1 lime, juiced\u003c/p>\n\u003cp>\u003cstrong>Bacalao\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups \u003cem>salsa verde\u003c/em>\u003c/p>\n\u003cp>1/4 cup extra virgin olive oil or more as needed for sautéing\u003c/p>\n\u003cp>2 large Spanish onions, sliced\u003c/p>\n\u003cp>Flour for dredging\u003c/p>\n\u003cp>1 pound desalted salt cod, cut into pieces approximately 4-inches square\u003c/p>\n\u003cp>4 cups cooked rice\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>For salsa verde, peel and discard papery covering from tomatillos. Rinse tomatillos well under running warm water to clean and remove sticky coating.\u003c/p>\n\u003cp>Boil 1 cup of water in a pot or saucepan. Clean dried chilies, discarding seeds and stems, and add them to hot water. Remove from heat and let stand for 15 to 30 minutes.\u003c/p>\n\u003cp>Puncture the tomatillos once or twice with a sharp fork and add to pot, along with garlic, tomato paste and chopped cilantro roots and stems. Cover and cook over low heat until tomatillos can be easily crushed. Allow sauce to cool. Add cilantro leaves and lime juice. Puree all ingredients in a blender or food processor.\u003c/p>\n\u003cp>For bacalao, heat oil in a pan or skillet over low heat. Add onions and sauté slowly, stirring frequently, until onions are translucent and turning a light golden color. Remove onions to a casserole or baking dish, spreading them to cover the bottom.\u003c/p>\n\u003cp>Dredge cod lightly in flour. Turn heat under skillet to medium, and brown cod thoroughly on both sides in the onion-flavored oil. Remove cod and arrange in casserole on top of cooked onions.\u003c/p>\n\u003cp>Reheat tomatillo sauce in skillet, scraping up remaining bits of flour, oil and juices. Pour sauce into casserole over cod and onions. Bake uncovered in 375-degree oven for 30 minutes. Taste and correct for salt. Serve over rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pickled\">\u003c/a>Nina's Cruzan Pickled Salt Fish\u003c/h3>\n\u003cp>\u003cem>This dish must cure for a week before eating; after that, it will keep for a month or so in the refrigerator. My mother-in-law, Nina, used to leave it on the kitchen counter, which is fine if ambient temperatures stay under 65 degrees or so.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78899\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodpickled-9485899dce864fe9a9e6560d030bb7cf16f1bfdb-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodpickled-9485899dce864fe9a9e6560d030bb7cf16f1bfdb-s4.jpg\" alt=\"Nina's Cruzan Pickled Salt Fish. Photo: Tom Gilbert/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-78899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina's Cruzan Pickled Salt Fish. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>1 pound desalted salt cod\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>1 medium red onion, chopped\u003c/p>\n\u003cp>1 red bell pepper, chopped\u003c/p>\n\u003cp>2 jalapeno, habanero or other hot peppers with seeds and interior ribs removed, finely chopped (leave seeds and ribs in if you like more heat)\u003c/p>\n\u003cp>2 celery stalks, chopped\u003c/p>\n\u003cp>1 cup thoroughly rinsed cilantro, including both leaves and stems, chopped\u003c/p>\n\u003cp>1 clove garlic, peeled\u003c/p>\n\u003cp>2 limes, juiced\u003c/p>\n\u003cp>1/4 cup light olive oil\u003c/p>\n\u003cp>Distilled white vinegar\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Poach desalted cod along with bay leaves in simmering water to cover for 3 minutes. Drain, cool and flake. Discard bay leaves.\u003c/p>\n\u003cp>Add to a bowl the onion, bell pepper, hot pepper, celery, cilantro, garlic, lime juice and olive oil. Add flaked cod and mix well.\u003c/p>\n\u003cp>Spoon mixture into large mason or other glass jar. Fill to top with distilled white vinegar. Cover and refrigerate for 1 week. Taste and correct for salt. Serve on lettuce, crackers, toast or bread.\u003c/p>\n\u003cp>\u003c/p>\u003ch3>About Salt Cod\u003c/h3>\n\n\u003cp>\u003cstrong>Buying. \u003c/strong>The quality of salt cod varies considerably. Often, what is labeled \"salt cod,\" \"baccala'\" or \"bacalao\" is actually hake or another cod impersonator. You can make decent fish cakes using pretty much any of these, but for other recipes try to use the best quality salt cod you can find. This means nearly white whole fillets, about 2 or more inches thick in the thickest parts; these tend to come in wooden boxes packed in coarse salt.\u003c/p>\n\u003cp>\u003cstrong>Desalting\u003c/strong>. All of these recipes begin with desalting the salt cod. (You can skip this step if your fish seller — as some do in Italian and Latino markets — desalts the salt cod for you and sells it frozen.) This is done by soaking the fish in a pot of cold water for 2 days or so — changing the water 2 or 3 times a day. The pot should be kept in the refrigerator. Obviously, the thicker the salt cod, the longer the process will take.\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>. Because the desalting process can be a bit unpredictable, do not add salt to these dishes until they are done and you have tasted them.\u003c/p>\n\u003cp>\u003c/p>\u003ch3>About the Author\u003c/h3>\n\u003cp> Tom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.","status":"publish","parent":0,"modified":1394085511,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":106,"wordCount":2250},"headData":{"title":"Salt Cod: The Prosciutto of the Sea? | KQED","description":"Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78887 http://blogs.kqed.org/bayareabites/?p=78887","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/06/salt-cod-the-prosciutto-of-the-sea/","disqusTitle":"Salt Cod: The Prosciutto of the Sea?","nprByline":"Tom Gilbert","nprStoryId":"285784554","nprApiLink":"http://api.npr.org/query?id=285784554&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/03/05/285784554/salt-cod-the-prosciutto-of-the-sea?ft=3&f=285784554","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Mar 2014 03:09:00 -0500","nprStoryDate":"Wed, 05 Mar 2014 00:12:00 -0500","nprLastModifiedDate":"Wed, 05 Mar 2014 03:09:48 -0500","path":"/bayareabites/78887/salt-cod-the-prosciutto-of-the-sea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78888\" class=\"wp-caption aligncenter\" style=\"max-width: 1523px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmain_custom-30c6a2f2842b0a7f6a6c3074a2090e9a540b029c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmain_custom-30c6a2f2842b0a7f6a6c3074a2090e9a540b029c.jpg\" alt=\"The best quality salt cod typically is sold as nearly white whole fillets, 2 or more inches thick in the thickest parts, often packed in coarse salt in wooden boxes. Photo: Tom Gilbert/NPR\" width=\"1523\" height=\"1033\" class=\"size-full wp-image-78888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The best quality salt cod typically is sold as nearly white whole fillets, 2 or more inches thick in the thickest parts, often packed in coarse salt in wooden boxes. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Tom Gilbert, \u003ca href=\"http://www.npr.org/2014/03/05/285784554/salt-cod-the-prosciutto-of-the-sea\" target=\"_blank\">The Kitchen Window at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#cakes\">New England Salt Cod Cakes\u003c/a>, \u003ca href=\"#napoletana\">Baccala' Alla Napoletana\u003c/a> (Salt Cod With Potatoes In Tomato Sauce), \u003ca href=\"#mexicana\">Bacalao A La Mexicana\u003c/a> (Salt Cod With Onions In Tomatillo Sauce) and \u003ca href=\"#pickled\">Nina's Cruzan Pickled Salt Fish\u003c/a>.\u003c/p>\n\u003cp>Like the God of the Old Testament, salt cod goes by many names. The French call it \u003cem>morue\u003c/em>, the Italians \u003cem>baccala'\u003c/em> and the Portuguese \u003cem>bacalhau\u003c/em>. Of course, the fish is the same — Atlantic cod — and the process is the same — drying and salting.\u003c/p>\n\u003cp>Salt cod is eaten in nearly every country that comes into contact with the Atlantic Ocean. For centuries, this meaty, plentiful fish, whose low fat content makes it uniquely amenable to long-term preservation, provided mankind with a protein bonanza. Long before airplanes, motor-powered ships or refrigeration, cod could be caught in the north Atlantic and eaten months later in Europe, Africa or Latin America.\u003c/p>\n\u003cp>Salt cod is also very delicious — even more delicious, in the opinion of many, than fresh cod. Still, I have food-savvy friends who don't get it. \"Why eat salt cod,\" they ask, \"when thanks to refrigeration we can always find fresh cod?\" \"Why eat prosciutto,\" I answer, \"when you could have fresh ham?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a gratuitous comparison. As Harold McGee writes in his encyclopedic work of food science, \u003cem>On Food and Cooking\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>The best of these [salted fish] are the piscatory equivalent of salt-cured hams.\u003c/p>\n\u003cp>In both, salt buys time for transformation: it preserves them long and gently enough for enzymes of both fish and harmless salt-tolerant bacteria to break down flavorless proteins and fats into savory fragments, which then react further to create flavors of great complexity.\u003c/p>\u003c/blockquote>\n\u003cp>Amen.\u003c/p>\n\u003cp>This flavor alchemy explains why salt cod continues to be a cherished comfort food, even as dwindling catches have transformed it from a cheap staple into a pricey delicacy. Expensive comfort food may be a paradox, but thanks to overfishing or ecological change or whatever else is on the list of possible causes for the recent collapse of the Atlantic cod fishery, it is a fact of life.\u003c/p>\n\u003cp>Another salt cod paradox is that devotion to this homey and once humble food inevitably leads to faraway places and exotic cuisines.\u003c/p>\n\u003cp>Growing up in New England, we ate salt cod exclusively in the form of fish cakes. My mother made them for dinner, although traditionally they served as part of a working-class breakfast. I still make them, although sometimes, out of thrift, I substitute leftover cooked fish (bluefish and mackerel are good) or smoked fish for some or all of the salt cod.\u003c/p>\n\u003cp>During a college semester in Los Angeles I was introduced to \u003cem>chiles rellenos \u003c/em>and \u003cem>enchiladas\u003c/em>, but also found a life-changing Mexican salt cod casserole that Aztec-ed up the Iberian classic \u003cem>Bacalao a la Vizcaina\u003c/em> with tomatillos and dried chilies. My mother-in-law taught me a spicy and vinegary salt cod dish from her Virgin Islands childhood called pickled salt fish (pronounced more like \"sow fish\").\u003c/p>\n\u003cp>Most Americans associate salt cod with Italians, but to true devotees, southern Europe from Lisbon to Istanbul is a magical mystery tour, in which each nation, region and city cooks the dish in its own way. The Portuguese are in a class by themselves as salt cod lovers. Great fishermen, they not only introduced salt cod to most of Europe, but also proudly claim to have more than a thousand distinct recipes for \u003cem>bacalhau\u003c/em> — and not a single recipe for fresh cod.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"cakes\">\u003c/a>New England Salt Cod Cakes\u003c/h3>\n\u003cp>\u003cem>These are wonderful when made entirely with salt cod, but out of thrift, or sometimes just for the sake of variety, you can substitute almost any white-fleshed leftover cooked fish, or even smoked fish, for some or all of the salt cod.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78889\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodcakes-888a5fc905097e2e712d2afa0630d5df8b542a4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodcakes-888a5fc905097e2e712d2afa0630d5df8b542a4a.jpg\" alt=\"New England Salt Cod Cakes. Photo: Tom Gilbert/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New England Salt Cod Cakes. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound desalted salt cod\u003c/p>\n\u003cp>1 or 2 bay leaves\u003c/p>\n\u003cp>4 medium-size starchy potatoes, boiled and mashed or riced\u003c/p>\n\u003cp>1 medium Spanish onion, grated\u003c/p>\n\u003cp>2 eggs, lightly beaten\u003c/p>\n\u003cp>2 teaspoons finely chopped parsley\u003c/p>\n\u003cp>1 generous pinch ground black pepper\u003c/p>\n\u003cp>1 small pinch grated nutmeg\u003c/p>\n\u003cp>1/2 cup unseasoned breadcrumbs, or more as needed to bind the mixture\u003c/p>\n\u003cp>For dredging, 2 cups breadcrumbs, panko or flour\u003c/p>\n\u003cp>2 to 3 tablespoons of bacon fat or butter, or more as needed for frying\u003c/p>\n\u003cp>1 lemon, cut into wedges, or 1/2 cup tartar or hot sauce\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Poach the desalted cod and bay leaf for 2 to 3 minutes in simmering water. Drain and flake cod; discard the bay leaf.\u003c/p>\n\u003cp>In a large bowl, mix potatoes, onion, eggs, parsley, black pepper, nutmeg and breadcrumbs.\u003c/p>\n\u003cp>Add flaked cod to bowl; mix all ingredients roughly by hand. The consistency should be moist but not so moist that you cannot form cakes about the size of a small hamburger that barely hold together.\u003c/p>\n\u003cp>Form cakes and place them on a wax paper-lined cookie sheet. Cover with wax paper, then cover with tin foil and refrigerate for 3 to 4 hours in advance. You can cook them right away, but letting them rest in the refrigerator will help them hold together during frying.\u003c/p>\n\u003cp>Take cakes out of refrigerator 15 minutes before cooking. Heat bacon fat or butter in a pan or cast iron skillet over medium heat until it sizzles when you add a small piece of bread.\u003c/p>\n\u003cp>Dredge the fish cakes lightly in flour, unseasoned breadcrumbs or panko and fry for about 5 minutes on each side, or until they are heated through and the outsides are crispy and light to medium brown. Salt to taste and serve with lemon wedges, tartar sauce or hot sauce.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"napoletana\">\u003c/a>Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce)\u003c/h3>\n\u003cp>\u003cem>This is real Italian soul food — hearty and unrefined — and there are varieties on this recipe to be found all over Italy. Often, the potatoes are omitted and the dish is served over pasta. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78890\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodnapoletana-33607207b7b9120eca4fdec7296a72da9eade27d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodnapoletana-33607207b7b9120eca4fdec7296a72da9eade27d.jpg\" alt=\"Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce). Photo: Tom Gilbert/NPR\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala' Alla Napoletana (Salt Cod With Potatoes In Tomato Sauce). Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>4 medium starchy potatoes\u003c/p>\n\u003cp>1 cup extra virgin olive oil\u003c/p>\n\u003cp>1/2 cup black olives, pitted and roughly chopped\u003c/p>\n\u003cp>1 large Spanish onion, thinly sliced\u003c/p>\n\u003cp>Flour for dredging\u003c/p>\n\u003cp>1 1/2 pounds thick, desalted salt cod cut into large pieces\u003c/p>\n\u003cp>4 cups canned San Marzano tomatoes, with juice\u003c/p>\n\u003cp>1 tablespoon dried or 2 tablespoons fresh oregano leaves\u003c/p>\n\u003cp>1/2 cup white wine\u003c/p>\n\u003cp>Juice of 1 lemon\u003c/p>\n\u003cp>2 tablespoons salted capers, soaked, drained and roughly chopped\u003c/p>\n\u003cp>1/2 cup finely chopped parsley\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Peel the potatoes and boil them in salted water until slightly undercooked. Drain and slice into 1/4-inch thick slices.\u003c/p>\n\u003cp>Over low heat, sauté the olives and onion in a tablespoon or 2 of olive oil until the onions soften (about 5 minutes). Remove and set aside.\u003c/p>\n\u003cp>Raise heat to medium. Add the remaining olive oil to the pan. Dredge cod lightly in flour and fry on both sides until brown. Remove cod and set aside.\u003c/p>\n\u003cp>Add to the skillet the tomatoes, oregano, wine, lemon juice, capers and half of the parsley. Cook until sauce begins to thicken (10 to 15 minutes).\u003c/p>\n\u003cp>Add the cod and potato slices back to the skillet, turning them in the sauce. Cover with the onion and olive mixture. Add a few generous grinds of black pepper. Turn heat to very low and simmer slowly for 45 to 60 minutes, adding water in small amounts if the dish begins to dry out.\u003c/p>\n\u003cp>Sprinkle with the remaining parsley before serving; drizzle with more olive oil or add another squeeze of lemon juice if you like. Taste and correct for salt.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"mexicana\">\u003c/a>Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce)\u003c/h3>\n\u003cp>\u003cem>Because it uses very thick pieces of salt cod, this dish can be extremely salty. I used to try to moderate the saltiness by soaking the salt cod for an extra few days, but over the years I have grown to enjoy it with an aggressive salty bite. Feel free to turn up the heat as well by adding hot peppers or hot pepper sauce to the \u003c/em>salsa verde\u003cem>. This recipe is adapted from \u003c/em>Uncommon Fruits and Vegetables: A Commonsense Guide\u003cem> by Elizabeth Schneider (William Morrow Cookbooks, 2010).\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78891\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmexicana-716e72382ef8c7cda0adafb8a88081b65d9fe9c9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodmexicana-716e72382ef8c7cda0adafb8a88081b65d9fe9c9.jpg\" alt=\"Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce). Photo: Tom Gilbert/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacalao A La Mexicana (Salt Cod With Onions In Tomatillo Sauce). Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Salsa Verde (Tomatillo Sauce)\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tomatillos\u003c/p>\n\u003cp>2 or 3 ancho or other dried Mexican chilies (not chipotles)\u003c/p>\n\u003cp>3 garlic cloves, peeled\u003c/p>\n\u003cp>1 teaspoon tomato paste\u003c/p>\n\u003cp>1 bunch thoroughly rinsed cilantro roots and stems, chopped\u003c/p>\n\u003cp>1 bunch cilantro leaves, chopped\u003c/p>\n\u003cp>1 lime, juiced\u003c/p>\n\u003cp>\u003cstrong>Bacalao\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups \u003cem>salsa verde\u003c/em>\u003c/p>\n\u003cp>1/4 cup extra virgin olive oil or more as needed for sautéing\u003c/p>\n\u003cp>2 large Spanish onions, sliced\u003c/p>\n\u003cp>Flour for dredging\u003c/p>\n\u003cp>1 pound desalted salt cod, cut into pieces approximately 4-inches square\u003c/p>\n\u003cp>4 cups cooked rice\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>For salsa verde, peel and discard papery covering from tomatillos. Rinse tomatillos well under running warm water to clean and remove sticky coating.\u003c/p>\n\u003cp>Boil 1 cup of water in a pot or saucepan. Clean dried chilies, discarding seeds and stems, and add them to hot water. Remove from heat and let stand for 15 to 30 minutes.\u003c/p>\n\u003cp>Puncture the tomatillos once or twice with a sharp fork and add to pot, along with garlic, tomato paste and chopped cilantro roots and stems. Cover and cook over low heat until tomatillos can be easily crushed. Allow sauce to cool. Add cilantro leaves and lime juice. Puree all ingredients in a blender or food processor.\u003c/p>\n\u003cp>For bacalao, heat oil in a pan or skillet over low heat. Add onions and sauté slowly, stirring frequently, until onions are translucent and turning a light golden color. Remove onions to a casserole or baking dish, spreading them to cover the bottom.\u003c/p>\n\u003cp>Dredge cod lightly in flour. Turn heat under skillet to medium, and brown cod thoroughly on both sides in the onion-flavored oil. Remove cod and arrange in casserole on top of cooked onions.\u003c/p>\n\u003cp>Reheat tomatillo sauce in skillet, scraping up remaining bits of flour, oil and juices. Pour sauce into casserole over cod and onions. Bake uncovered in 375-degree oven for 30 minutes. Taste and correct for salt. Serve over rice.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pickled\">\u003c/a>Nina's Cruzan Pickled Salt Fish\u003c/h3>\n\u003cp>\u003cem>This dish must cure for a week before eating; after that, it will keep for a month or so in the refrigerator. My mother-in-law, Nina, used to leave it on the kitchen counter, which is fine if ambient temperatures stay under 65 degrees or so.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78899\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodpickled-9485899dce864fe9a9e6560d030bb7cf16f1bfdb-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/saltcodpickled-9485899dce864fe9a9e6560d030bb7cf16f1bfdb-s4.jpg\" alt=\"Nina's Cruzan Pickled Salt Fish. Photo: Tom Gilbert/NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-78899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina's Cruzan Pickled Salt Fish. Photo: Tom Gilbert/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>1 pound desalted salt cod\u003c/p>\n\u003cp>2 bay leaves\u003c/p>\n\u003cp>1 medium red onion, chopped\u003c/p>\n\u003cp>1 red bell pepper, chopped\u003c/p>\n\u003cp>2 jalapeno, habanero or other hot peppers with seeds and interior ribs removed, finely chopped (leave seeds and ribs in if you like more heat)\u003c/p>\n\u003cp>2 celery stalks, chopped\u003c/p>\n\u003cp>1 cup thoroughly rinsed cilantro, including both leaves and stems, chopped\u003c/p>\n\u003cp>1 clove garlic, peeled\u003c/p>\n\u003cp>2 limes, juiced\u003c/p>\n\u003cp>1/4 cup light olive oil\u003c/p>\n\u003cp>Distilled white vinegar\u003c/p>\n\u003cp>Salt\u003c/p>\n\u003cp>Poach desalted cod along with bay leaves in simmering water to cover for 3 minutes. Drain, cool and flake. Discard bay leaves.\u003c/p>\n\u003cp>Add to a bowl the onion, bell pepper, hot pepper, celery, cilantro, garlic, lime juice and olive oil. Add flaked cod and mix well.\u003c/p>\n\u003cp>Spoon mixture into large mason or other glass jar. Fill to top with distilled white vinegar. Cover and refrigerate for 1 week. Taste and correct for salt. Serve on lettuce, crackers, toast or bread.\u003c/p>\n\u003cp>\u003c/p>\u003ch3>About Salt Cod\u003c/h3>\n\n\u003cp>\u003cstrong>Buying. \u003c/strong>The quality of salt cod varies considerably. Often, what is labeled \"salt cod,\" \"baccala'\" or \"bacalao\" is actually hake or another cod impersonator. You can make decent fish cakes using pretty much any of these, but for other recipes try to use the best quality salt cod you can find. This means nearly white whole fillets, about 2 or more inches thick in the thickest parts; these tend to come in wooden boxes packed in coarse salt.\u003c/p>\n\u003cp>\u003cstrong>Desalting\u003c/strong>. All of these recipes begin with desalting the salt cod. (You can skip this step if your fish seller — as some do in Italian and Latino markets — desalts the salt cod for you and sells it frozen.) This is done by soaking the fish in a pot of cold water for 2 days or so — changing the water 2 or 3 times a day. The pot should be kept in the refrigerator. Obviously, the thicker the salt cod, the longer the process will take.\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>. Because the desalting process can be a bit unpredictable, do not add salt to these dishes until they are done and you have tasted them.\u003c/p>\n\u003cp>\u003c/p>\u003ch3>About the Author\u003c/h3>\n\u003cp> Tom Gilbert writes about food, baseball, politics and the history of New York City. A longtime resident of Greenpoint, Brooklyn, where he is a notorious home cook, Tom knows the good food places in three NYC boroughs and several Italian regions; he can eat in eight languages and talk about eating in five. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78887/salt-cod-the-prosciutto-of-the-sea","authors":["byline_bayareabites_78887"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2202","bayareabites_376","bayareabites_11086","bayareabites_14738","bayareabites_13133"],"featImg":"bayareabites_78897","label":"bayareabites"},"bayareabites_4069":{"type":"posts","id":"bayareabites_4069","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4069","score":null,"sort":[1243261069000]},"guestAuthors":[],"slug":"forum-mark-kurlansky-discusses-the-food-of-a-younger-land","title":"Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"","publishDate":1243261069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.","status":"publish","parent":0,"modified":1243274944,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":142},"headData":{"title":"Forum: Mark Kurlansky discusses \"The Food of a Younger Land\" | KQED","description":"In a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, "The Food of a Younger Land." It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4069 http://blogs.kqed.org/bayareabites/?p=4069","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/25/forum-mark-kurlansky-discusses-the-food-of-a-younger-land/","disqusTitle":"Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"","path":"/bayareabites/4069/forum-mark-kurlansky-discusses-the-food-of-a-younger-land","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4069/forum-mark-kurlansky-discusses-the-food-of-a-younger-land","authors":["5014"],"categories":["bayareabites_2254","bayareabites_2090","bayareabites_45","bayareabites_34"],"tags":["bayareabites_2202","bayareabites_2201","bayareabites_1853"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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