ABOUT US
To say very much about Captain Morrissey online market, it would be fair to go back in time to the basis of the products being offered. Some of the main products consist of dry salted cod, pollock and hake in various packs. This process goes back in our family to 1894, when my grandfather started a salt fish business at The Hawk, Cape Sable Island.
Imagine 1894 in coastal Nova Scotia ... especially The Hawk, Cape Sable Island, transportation, communication and services. To say the least, it was probably not an ideal time to start a fish processing business. Commercial transportation at that time, and other services, would be nonexistent.
The one thing that has not changed is the commitment to a quality product. At Captain Morrissey's, the fish being used is from the hook and line fishery - the same method used back in 1894. With that commitment we are confident that we can provide our customers with a centre of the plate experience.
HISTORY
It all started back in 1894 when Captain William Edward Morrissey, originally from Lower East Pubnico, Nova Scotia, had a fishing schooner built in Essex, Massachussetts. The Effie M. Morrissey was that schooner.
In 1895, with Captain William Morrissey not being able to skipper the vessel due to illness, his son Clayton took command of the Effie M. Morrissey, named after his sister at the age of 19 years.
The Effie M. Morrissey, under Captain Clayton's command, landed record trips for a fishing schooner plying the waters from the Grand Banks of Newfoundland to George's Bank east of New England.
Captain Morrissey's Seafood Market is located on the property originally owned by the Morrissey family in Lower East Pubnico and now by the Cunningham family.
HOW TO DESALT FISH
Desalting your fish is easy.... it just takes some time.
Place your Salt Fish in a bowl, preferably plastic or glass, deep enough that you are able to have the fish completely covered with water. You can cut your fish into portions to make it fit if necessary, just don’t over crowd it and keep each portion flat. If the skin is on the fish, soak it with the skin up. Let it soak for up to 12 hours in the refrigerator. Change the water and continue to soak in the refrigerator for up to 12 additional hours. Thicker fish will take longer to desalt than thin fish. It is a matter of preference as well. Depending on how you are cooking it, you may want to leave extra salt in to help flavor the added vegetables and ingredients.
*TIP: Soak more fish than you need for your meal and put the rest in the freezer. This will save you the desalting time for a different salt fish meal next week!
Desalting MINCED Salt Fish
Rinse in a colander for 2-2 ½ minutes, gently stirring.
Squeeze excess water out.
Soak in large bowl for 4-5 minutes.
Drain and rinse, squeezing excess water out again.
Minced Salt Cod is great for Fish Cakes, Fish Burgers & salads. It takes less time to soak, therefore you don’t need to have it prepared ahead of time!
