Saltfish Pate Recipe - A Taste of The Virgin Islands at Home (2024)

FAQs

How long do you have to soak saltfish? ›

In the Caribbean, the tasty finger food is a pate (pronounced pah-tey), and is one of the best local foods to try. The crunchy dough is stuffed with vegetables, seafood (often salted cod), or ground meat.

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product.

Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Though some consider terrine to imply a coarser, heartier pâté, the two terms are used interchangeably today.

The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pasty usually filled with finely minced meat, fish, vegetables, etc." The French words pâte (pastry) and pâté are both derived from the Latin ...

The correct pronunciation is “care-ih-BEE-an.” So, have you been getting it right? How do we know this is the right way to say Caribbean? A few ways. First, most people who live in the islands say “care-ih-BEE-an.” If you're going to trust anyone's opinion on how to say Caribbean, I'd go with the region's residents.

In the Caribbean, salt fish, also called bacalao, bacalhau, baccalà or dried fish, is fresh, meaty white fish (typically cod) that has been preserved for longer storage by salt-curing and drying until all the moisture has been extracted.

However, depending on the preservation process, uncooked salted fish may contain high levels of sodium and bacteria that could cause upset stomach or other health issues. It is best to verify the manufacturer's processing and storage practices before eating dried salted fish without cooking it.

Saltfish and klippfisk contain a lot of salt in order for it to be stored for long periods of time. Before we can eat it, we need to remove most of the added salt by soaking the fish in water.

What does pâté consist of? ›

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Paté (pronounced pah-tay) is a French term that loosely translates to paste. Paté is a savory filling of meat and fat that is baked in a terrine (an earthenware vessel) and served hot or cold. Traditionally, paté was baked in pastry, aka paté en croute.

Pâté is traditionally a mixture of ground meat, seasonings, assorted vegetables, and spirits like brandy or cognac. The texture ranges from velvety smooth to hearty and coarse, depending on regional style and preference.

1. : a spread of finely chopped or pureed seasoned meat. chicken liver pâté 2. : a meat or fish pie or patty.