Nova Scotian Salmon Gundy Food

SOLOMON GUNDY

Steps:

• Remove heads and tails from herring.
• Soak herring in cold water for 12 hours or overnight, changing water once or twice.
• Thoroughly clean and skin the herring, taking care to remove all bones.
• Cut into 1 inch squares.
• Tie the pickling spice in a cheesecloth bag.
• In a large saucepan, combine the vinegar and sugar.
• Add the spice bag and boil for 5 minutes.
• Cool.
• In a large glass container, alternately layer the herring and onion slices.
• Pour the cooled marinade over the herring.
• If you want a spicier taste, add the spice bag to the mixture.
• Keep refrigerated.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.