Search results
Results from the WOW.Com Content Network
Salt-dried cod for sale in Porto, Portugal. Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of ...
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats are more suitable for the ...
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting , either with dry salt or with brine , was the only widely available method of preserving fish until the 19th century.
He added that from "a simple baccalà (salted cod), a nod to the preservation methods of the past, or a more elaborate frutti di mare pasta, filled with the flavors of the ocean," each dish tells ...
Cod: A Biography of the Fish That Changed the World. New York: Walker. ISBN 0-8027-1326-2. Silva, António J. M. da, In the Shadow of the Salt Cod. Writing vs Staging the Stockfish History in the Iberian Peninsula, TAE - Trabalhos de Antropologia e de Etnologia, vol. 61, 2021, pp. 167–209. PDF; Great Norwegian Encyclopedia: Tørrfisk
Lutefisk prepared to eat. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.
The sablefish (Anoplopoma fimbria) is one of two members of the fish family Anoplopomatidae and the only species in the genus Anoplopoma. [1] In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), snowfish (ปลาหิมะ; Thailand), coalfish (Canada), beshow, and skil (Canada ...
[1] [2] It is usually garnished with black olives and sprinkled with fresh flat-leaf parsley. The origin of the recipe is uncertain, but in its current form it is said to have originated during the second half of the 19th century in Bairro Alto , an old quarter of Lisbon , probably from older and related cod recipes with other names but similar ...