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In Middle English, dried and salted cod was called haberdine. [3] [4] Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root bacal-, itself of unknown origin. [4] Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. [5]
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. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in ...
The dried cod would then be put in barrels, a layer of salt, a layer of cod, a layer of salt and so on. The salt would finish the job of sun-drying on the beach by literally mummifying the salted cod.
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 ...
Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. In Norway, Sweden and Finland, lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce. Regional variations include a sprinkle of freshly ground allspice or black ...
6. Bacalhau. Bacalhau, dried and salted cod, is the national dish of Portugal. It can be found in just about every Portuguese restaurant. This traditional Portuguese cuisine comes with a nickname ...
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the ...
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