Mrs. Kenneth Dion of New Durham, New Hampshire, inherited this version from her grandmother who was the daughter of a captain of a fishing fleet off Prince Edward Island in the 1870s.
Freshen the cod by covering it with cold water, bringing it to the boiling point in a saucepan, but do not boil. Pour off the water and repeat the process at least 3 times. In the last water, cook the fish over low heat for 10 minutes. Taste it to be sure it is not too salty. While the cod is freshening, dice the salt pork and render over low heat until light brown. Peel and boil the potatoes. Put the hot boiled potatoes in a deep serving dish and place pieces of codfish over them. Pour the salt pork fat and the crisp cubes over them. This dish should be served with pickled beets and a tangy salad.