![]() Some of these are: bacalhau (salgado) (Portuguese), bacalao salado (Spanish), bacallau salgado (Galician), bakailao (Basque), bacallà salat i assecat or bacallà salat (Catalan), μπακαλιάρος, bakaliáros (Greek), Klippfisch (German), morue salée (French), baccalà (Italian), bacałà (Venetian), bakalar (Croatian), bakkeljauw (Surinamese Dutch), bakaljaw (Maltese), makayabu (Central and East Africa), and kapakala (Finnish). Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. 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. In Middle English dried, and salted cod was called haberdine. The British also developed a system of drying cod from the Grand Banks of Newfoundland during the summer, which was called "habardine" or "poor john." Names In Norway, this was first known as "terranova fisk" (Newfoundland fish) but came to be known as klippfisk (rock fish) for the rocky coasts where it was (and still is) produced. Instead, they developed a hybrid approach of lightly salted fish dried in a milder climate. The British Newfoundland Colony lacked the cold dry weather necessary to make stockfish and the plentiful salt required to make Portuguese style salted fish. The resulting product was easily transported to market, and salt cod became a staple item in the diet of the populations of Catholic countries on 'meatless' Fridays and during Lent. The method was cheap, and the work could be done by the fisherman or his family. Salting became economically feasible during the 17th century, when cheap salt from Southern Europe became available to the maritime nations of Northern Europe. Traditionally, salt cod was dried only by the wind and the sun, hanging on wooden scaffolding or lying on clean cliffs or rocks near the seaside.ĭrying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier. ![]() The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. ![]() ![]() Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Today klippfisk is usually dried indoors with the aid of electric heaters. Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.ĭried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Cod which has been dried without the addition of salt is stockfish. Preserved fish Salt-dried cod for sale in Porto, Portugalĭried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. ![]()
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