Newfoundland Salt Fish and Brewis: A Traditional Maritime Delight

Newfoundland and Labrador, the easternmost province of Canada, boasts a rich culinary heritage deeply rooted in its maritime culture. Among the many traditional dishes, Salt Fish and Brewis stands out as a quintessential Newfoundland meal that reflects the resourcefulness and ingenuity of its people. This hearty dish, made from salt fish, hard bread, and scrunchions (fried pork fat), has been a staple in Newfoundland homes for centuries. In this article, we’ll explore the history, cultural significance, and step-by-step preparation of Newfoundland Salt Fish and Brewis.

Historical and Cultural Significance

Salt Fish and Brewis is a dish that dates back to the early settlers of Newfoundland, who relied heavily on the abundant cod fish in the North Atlantic. Fishing was a primary industry, and salting fish was a common preservation method that allowed fishermen to store their catch for long periods. This practice ensured a steady supply of food during the harsh winters.

“Brewis” refers to the hard bread or hardtack that was also a staple in the diets of fishermen and sailors. This bread, made from flour and water, was baked until it was extremely hard, allowing it to be stored for extended periods without spoiling. When paired with salt fish and scrunchions, the combination created a filling and nutritious meal that sustained families through challenging times.

Today, Salt Fish and Brewis remains a beloved dish in Newfoundland, enjoyed not only for its taste but also for its connection to the province’s history and traditions. It is often prepared for special occasions, family gatherings, and community events, serving as a reminder of the resilience and resourcefulness of Newfoundland’s people.

Ingredients

To make Newfoundland Salt Fish and Brewis, you will need the following ingredients:

• 1 pound salt fish (cod)
• 4 hard bread cakes (hardtack)
• 1 cup scrunchions (salt pork or fatback, diced)
• 1 large onion, finely chopped
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the Salt Fish:

• The first step is to desalinate the salt fish. Rinse the fish under cold water to remove any surface salt. Then, place the fish in a large bowl and cover it with cold water. Let it soak for at least 12 hours or overnight, changing the water a few times to reduce the saltiness. After soaking, drain the fish and set it aside.

2. Soak the Hard Bread:

• Hard bread, or hardtack, needs to be softened before it can be used in the dish. Break the hard bread into smaller pieces and place them in a large pot. Cover the bread with cold water and let it soak for several hours or overnight, until the bread is softened. Drain the water from the bread before cooking.

3. Cook the Salt Fish:

• In a large pot, bring fresh water to a boil. Add the soaked salt fish and cook for about 10-15 minutes, or until the fish is tender and flakes easily with a fork. Drain the fish and let it cool slightly. Remove any bones and skin, then flake the fish into bite-sized pieces.

4. Prepare the Scrunchions:

• Scrunchions are small pieces of salt pork or fatback that are fried until crispy. In a skillet, add the diced scrunchions and cook over medium heat until the fat is rendered and the pieces are golden brown and crispy. Remove the scrunchions with a slotted spoon and set them aside, leaving the rendered fat in the skillet.

5. Sauté the Onion:

• In the same skillet with the rendered fat, add the finely chopped onion. Sauté over medium heat until the onion is soft and translucent, about 5-7 minutes. Add the butter to the skillet and stir until melted.

6. Combine and Serve:

• In a large mixing bowl, combine the soaked hard bread, flaked salt fish, and sautéed onions with the butter and fat. Gently mix until all the ingredients are well combined. Season with salt and pepper to taste.

7. Garnish and Serve:

• Transfer the mixture to a serving platter or individual plates. Sprinkle the crispy scrunchions over the top for added flavor and texture. Garnish with chopped fresh parsley, if desired. Serve the Salt Fish and Brewis hot, accompanied by a side of pickles or chow chow for a tangy contrast.

Enjoying Newfoundland Salt Fish and Brewis

Salt Fish and Brewis is best enjoyed fresh, allowing the flavors to meld together perfectly. The combination of tender salt fish, softened hard bread, and crispy scrunchions creates a satisfying and hearty dish that is both comforting and delicious. This meal is often enjoyed with a cup of hot tea or a cold beer, enhancing the overall experience.

Tips for Preparing Salt Fish and Brewis

• Desalting the Fish: Be sure to soak the salt fish for at least 12 hours to remove excess salt. Taste the fish after soaking and adjust the soaking time if necessary to achieve your desired level of saltiness.
• Hard Bread: Hard bread can be found at specialty stores or online. If you cannot find hard bread, you can substitute with day-old or stale bread, although it won’t have the same texture as traditional hardtack.
• Scrunchions: If you cannot find salt pork or fatback, bacon can be used as a substitute. The crispy bits and rendered fat will add a similar flavor and texture to the dish.

Conclusion

Newfoundland Salt Fish and Brewis is a culinary treasure that showcases the ingenuity and resilience of Newfoundland’s people. This traditional dish, with its simple yet flavorful ingredients, tells the story of a province deeply connected to the sea and its resources. By following this recipe, you can bring a taste of Newfoundland into your kitchen and experience the rich culinary heritage of this beautiful region.

Whether you’re preparing it for a special occasion or simply to enjoy a hearty meal, Salt Fish and Brewis is sure to delight your taste buds and warm your heart. So gather your ingredients, follow the steps, and savor the delicious flavors of Newfoundland Salt Fish and Brewis—a true maritime classic.