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.
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Credits
| Role | Contributor |
|---|---|
| Presenter | Sheila Dillon |
| Producer | Clare Salisbury |
Broadcasts
- Sun 27 Aug 2017 12:32麻豆社 Radio 4 FM
- Mon 28 Aug 2017 15:30麻豆社 Radio 4 FM
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