Drain and discard water from salt fish and put it on to boil with new water. In another pot, boil the hard tack in the water it was soaking in, adding more water to cover if necessary. Once the bread begins to boil, continue boiling for 5 minutes. Drain, break into pieces and keep warm. Once the fish begins to boil, continue boiling for 20 minutes. Drain, break into pieces and keep warm. Put scrunchins in a dry pan over medium heat and allow them to render as completely as possible. Continue to cook until scrunchins become golden brown and crispy. Strain off the scrunchins and set aside. Fry onions in the same pan until they are just starting to brown. In a large pot, combine the fish, bread, scrunchins, fat and onions. Add salt and pepper, to taste. Makes 4 servings.