Food curse?

Oh, friends. Your resident truffle pig is going through a rough patch. As if my earlier post about osso bucco bungling and tiramisu trauma weren't enough, I had a veritable salt cod catastrophe this evening. Sure it looks good (see inlaid photo) and sure 70% of it tasted great, but the cod pieces themselves were practically inedible. Thing is: I can't figure out where I went wrong. I soaked the cod overnight and shredded it just like I have in the past. I think it might have just been a bad cut of salt-cod. From here on in, I'm sticking to fresh scrod for this recipe.

"Flaky Fish of Some Sort" Biscaino:
Heat up some olive oil over medium high heat with some red pepper flakes and anchovies. Once the anchovies melt, drop in diced carrots, celery, and onions and some sliced garlic, sauteing until they start to caramelize a bit. Deglaze with Vermouth and pour in a can of crushed roasted tomatoes. Stir it up and let it get a little bubbly before you stir in some saffron, cinnamon, and ground cloves. Lay the shredded fish in the mixture and cook until it gets flaky. Pour in some capers, green olives, and some boiled new potatoes. Once their warm, garnish with parsely and serve over rice.