SPOD
SPOD is a recipe invention of mine from a collection of fishing trips throughout the years. Simply put, SPOD is similar to tuna fish or a fish salad spread. It’s called SPOD as a take-off from the name SPAM which actually means “spiced ham.” Well SPOD is “spiced cod.” SPOD is a huge favorite on the Independence and is almost always quickly eaten when made. It is great as a sandwich spread or on top of crackers and served as an appetizer. A variation of on poaching the ling cod is to take yesterday’s fried ling cod supper and use them for today’s batch of SPOD. It makes for a flavorful and rich tasting SPOD.
1 small ling cod filet, or ½ a large ling cod filet
½ tsp of garlic powder
½ C yellow onion chopped fine
2 tbsp Bick’s Red Pepper Relish
1 tbsp yellow mustard
1 tbsp soy sauce
¼ C of mayonnaise
½ tsp salt
½ tsp Cajun blackened seasoning
Black pepper to taste
dash or two of Tabasco Sauce
dash or two of lemon juice
Lightly poach the ling cod filet. I like to get some salted water boiling (fresh sea water if possible – if not, fresh water with ¼ t salt). You should have enough water to just cover the fish. As you add the fish, immediately turn the heat off, cover, and let the hot water poach the fish. Keep the fish in the hot water for about 10 minutes. The fish should still somewhat hold its shape and be firm, but flake when stuck with a fork. Remove fish from water into a bowl and proceed to flake by lightly breaking meat apart with a fork. During this time look for small bones.
After flaking fish, add remaining ingredients and mix, but don’t over mix. For best results, let SPOD sit in the refrigerator for an hour or two to let the flavors develop.
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- Recipe byDon Chase
- Viewed 81 times
PREP TIME: 20 min
TOTAL TIME: 30 min
If you don't have any Red Pepper Relish, see recipe or substitute 1 tsp hot sauce. Photo note: Nice ling cod caught by Althorp Point in Wellbore Channel, BC.
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