The word 'brewis' is pronounced the same as 'bruise', you know, those things you were full of when you were a kid running around all day long playing Red Rover, or Hide and Seek, or Hopscotch, or... well, you know what I mean.
I spent Christmas in Costa Rica when I was 17. They have a Christmas treat that is akin to scrunchions. Pork fat that is cut into about 1" cubes and deep fried. I believe it was called chicharrón. It was phenomenally wicked!
"Fat-Back and Molasses" is a very old NL cookbook. The copy in this photo was my Mothers and it is well used; it is hard to make it look good in a photo! It was printed in 1974. It has been reprinted since and you can find it in local stores.
I highly recommend this cook book, especially if you want to know how to cook the way your Grandparents did. You can find recipes from Flipper Pie to Squirrel Cake. Now, I can't say I've ever had Squirrel Cake, but I wouldn't be opposed to it if it was a lean winter.
I don't use a recipe when I cook Fisherman's Brewis but I did pull out this cook book so I could write down one that seems reasonable. As with most cooking, the word 'depends' comes into play from time to time. If your fish is really salty, you may want to avoid putting salt in the brewis. I know some cooks that 'dilute' the scrunchion mixture with oil to give the arteries a bit of a break. I also know cooks who use fresh cod instead of salt cod. Fresh cod will do, in a pinch, but the texture of salt cod in Fisherman's Brewis is an essential part of it, in my opinion.
I have included the recipe below along with a printer-friendly version. Enjoy!