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In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. [7] many recipes are found in France, like Grand aïoli, Raïto or Gratin de morue [8].
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.
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 ...
In other parts of Italy dishes made with salt cod are given the same name. Baccalà dishes made with stockfish are soaked for several days to soften the fish. Salt cod, which is already soft, is also soaked to remove excess salt. Balyk is the Russian term for the salted and dried soft parts of fish of large valuable species, such as sturgeon or ...
It is made from aged stockfish (air-dried whitefish), or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating. [1] Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä ...
The large cod fisheries along the coast of North Norway (and in particular close to the Lofoten islands) have been developed almost uniquely for export, depending on sea transport of stockfish over large distances. [15] Since the introduction of salt, dried salt cod ('klippfisk' in Norwegian) has also been
It is one of the oldest methods of preserving food, [1] and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
However, the use of salt cod in Venetian cuisine was first introduced in the 15th century by Pietro Querini, who was shipwrecked on the Norwegian island of Røst. [2] Querini and his crew learned how to salt cod from local fisherman. They brought back stockfish to Venice, helping to popularize the fish. [1] [3]
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