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cod tongue
DCHP-2 (Oct 2016)
n. — Newfoundland, Food
a dish made from the flesh from a codfish's throat (see Image 1).
Type: 5. Frequency — In Newfoundland, where the cod fishing industry was traditionally the economic backbone of the province (see Clarke 2010b: 109-110), cod dishes are a staple part of the diet. Cod tongues, which are bits of flesh from the throats of codfish and not actually "tongues" at all, were often discarded when cod were plentiful, but as they declined, every part became valuable (see the 2007 quotation). Currently, cod tongues are considered a delicacy and are often seasoned with fried pork fat called scrunchions (see the 2006 quotation). While cod tongues are also eaten in Norway and other Scandinavian countries (see the 1978 quotation), the term is most frequent in Canada (see Chart 1). Within Canada, Chart 2 shows its regionally focused distribution.
See also COD-2, s.v. "cod tongue", which is marked "Cdn (Nfld)", DNE, s.v. "cod(s) tongue".
See also COD-2, s.v. "cod tongue", which is marked "Cdn (Nfld)", DNE, s.v. "cod(s) tongue".
Quotations
1771
I sent Bettres round the traps in Atkinson Pond. We hauled up the wherry, and repaired her bottom where it was staved. In the morning Condon came up and brought some cod tongues and sounds; he returned at night.
1900
As the wind failed us we anchored on the outside of this village for the night and were supplied with some fresh codfish, and some cod's tongue's, which Mike fried and served up nicely browned, they provided us with a most delicious meal.
1951
This morning for breakfast in the hotel we had cod tongues for the first time. They are locally considered as a delicacy, and indeed they are. (On occasion, we are informed, you can buy them at Syd Perkins' in the St. Lawrence Market.) A cod tongue is about as big as a piece of frenched tenderloin, of the thickness and something of the texture of good Dover sole. It is dipped in a delicate batter, fried lightly in butter, and it is delicious, if a trifle rich.
1978
This would help push the area's exports overseas and eliminate current embarrassments such as the exporting from Scandinavia of cod tongues to Newfoundland.
1987
Most of Yarn's Newfoundland-style seafood is salted - herring, cod tongues, cod heads and turbot.
1990
The inn has excellent food, including pan-fried fish with scrunchions (crispy pork bits), cod tongues, fish and brewis (a fish-and-bread pudding) and Jiggs Dinner, a traditional seafarer's dish comprised of salt beef, potatoes and vegetables.
2001
We saved and preserved all of the fish that was marketable. In the fish head is the cod tongue -- a boneless fillet that is removed from the lower jaw and is a great delicacy when fried fresh. We had a tongue cutter who was paid by the pound for the salted tongues. These were sold to steamship companies and served as creamed cod tongues over toast for breakfast. (In the Atlantic both the tongue and the sound, a membrane separating the belly cavity from the backbone, were removed and preserved with salt.)
2006
Scrunchions and toutons are local delicacies. Scrunchions are bits of pork fat fried up like bacon bits and used to season mild, breaded, slightly chewy but delicious cod tongues. Toutons are fried breads like bannock, only heavier and eaten for breakfast with molasses.
2007
Unlike anything in the seafood world, the tongue of the Atlantic cod (actually a gelatinous bit of flesh from the fish's throat) is an acquired taste. But here in Newfoundland [...] it's a local delicacy as iconic as moose nose or seal-flipper pie. Like the latter, the tongue of the cod was first consumed out of necessity - a tidbit that could be had for nothing by anyone willing to sift through the piles of discarded fish heads on the docks and cut it out. [...] But with the collapse of the Eastern cod fishery, cod tongues are no longer considered discards.
2015
We went to O'Reilly's Irish Newfoundland Pub, I had cod tongues with scrunchions (yes, apparently cods actually have tongues - either that or my colleagues were pulling one over on me.) Scrunchions are the best thing ever. Not sure why I've never heard of them before but they are little bits of pork fat, cut into tiny cubes and deep fried.
References
- COD-2
- Clarke (2010b)
- DNE
Images
Image 1: Cod tongues. Photo: B. Ford
Chart 1: Internet Domain Search, 19 Mar. 2014
