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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].
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from Basque fishermen in Newfoundland near the cod-rich Grand Banks by the late 1500s. [6] By the 1700s, salted cod had become a staple food for ordinary Portuguese people and by upper levels of Portuguese society. [7]
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First the salted cod is soaked in cold water for 24-48 hours to remove the excess salt, changing water every 8 hours. Once desalted, the cod is drained and scraped clean. [3] Then the fish is crumbled and poached for about 10 minutes. For the sauce the onions, garlic and bell peppers are first sautéed .
The salted cod is soaked in water overnight to remove most of the salt, or is boiled, usually three times. The cod is then drained and shredded into a large bowl with all-purpose flour , baking powder , sazón (spice mix), sofrito , and orégano brujo as the most common batter mix.
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.
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
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.