Wednesday, Abbe, sandwich

I've got a few freezer bags of frozen cooked cod scraps, from when we were doing our weekly whole local fish delivery (mostly cod.) I eventually figured out that after filleting the fish, boiling the spines with meat on them to make fish stock (also in our freezer in large quantities), I could take the scraps off the bones and make fish cakes out of them, or mix with mayo and pretend it was tuna salad.

This time I defrosted it from the freezer and did the same, and had a cod "tuna" salad sandwich on pumpernickel bread for lunch.