In Newfoundland, Bourdain learns all about the cod industry and its collapse following a 1992 moratorium on commercial fishing. This is one of the most ubiquitous cod dishes that we thought you, dear readers, would enjoy.


(serves 3 to 4, allow 7 to 8 tongues per person)

24 Cod tongues;
1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ lb salt pork or “scrunchions”


Carefully wash fresh cod tongues and dry in a paper towel.

Put 1 ½ cups flour, 1 teaspoon salt, ½ teaspoon pepper together in a plastic bag.

Put tongues in and shake them until evenly floured.

Cut up ½ pound salt pork and fry until golden brown.

Remove pork cubes and fry tongues until golden brown on both sides.

Recommend serving with mashed potatoes and green peas.

Margaret Freake’s “Fried Cod Tongues” recipe from Fat-Back & Molasses: A Collection of Favourite Old Recipes from Newfoundland and Labrador, edited by Ivan F. Jesperson ©1974. Published by Breakwater Books Ltd. To purchase in the United States, click here. To purchase in Canada, click here.