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  • My pan-fried cod came with "scrunchions," which are diced bits of fried pork rinds.

    Archive 2008-06-01

  • One is called "scrunchions," a fried fatback dish; another is

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  • With no fish cakes on the menu that day, I went hard-core, opting for the "fish and brewis," a one-time fisherman's staple of seabiscuit - a hardtack cracker - soaked in water, mixed with salt cod and sprinkled with scrunchions, diced salted pork fat that is fried until crispy.

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  • "The conversation turns to a favorite Newfoundland topic, how unhealthy their diet is. Traditional Newfoundland food is based on pork fat. Everything is cooked in it and then seasoned with scrunchions—rendered, diced fatback."

    —Mark Kurlansky, Cod: A Biography of the Fish That Changed the World (New York: Penguin, 1997), 12

    July 14, 2009