Bakes or floats are made from flour, sugar, salt to taste, margarine, a dash of nutmeg, some essence (vanilla extract) yeast, baking powder and water.
Saltfish, is actually fish preserved in salt. As the name suggest, the fish is extremely salt. To eliminate the excess salt it needs to be boiled at least three times to reduce the amount of salt. Tasting a piece of it prior to using it for whatever purpose you wish is advised. As the saltfish boils it usually give off a not so nice odor. A little trick i notice my mother would do is to put a stick or cinnamon and a few cloves in the pan with the water or she would boil same in a separate pot. It miraculously takes away that offensive smell. Most people here in the northern hemisphere may know saltfish as cod or Alaskan Pollock.
This is sold in most grocery stores
Fried saltfish is very tasty when sautéed with oil and a generous amount of onions, Garlic, celery, tomatoes, some lemon or lime juice or vinegar and peppers.
Fried saltfish
Yumm... I am sure the pic below tells the story.
Saltfish is prepared and served in different teritories in different way. In Jamaica it is served with Ackee. In Grenadian, St Lucians, Guyanese and a few other territories it is served with ground provision. It is also use to make fishcakes, cooked with vegetables and served with dhal which I will be telling you about really soon. It can be served with bread, rice, Rori, or flat bread. However, to me it taste the best with bakes or floats.
Have you ever had a Guyanese bake and saltfish?
Nicky
Blessings
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