![]() ![]() 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. Salt cod can stay between 18 and 24 months without refrigeration.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. Place cod in the refrigerator after performing three to four water changes. A little denser and more solid than fresh.Īdditionally, the saltier profile enhances the flavor.Ĭod should be soaked in water to remove salt. Why salt cod instead of fresh is a common question. One of salt cod's most notable qualities is its strong, savory flavor.Ĭod is enhanced by the salting process, which also makes it ideal for long-term preservation.Ĭod that has been salted needs to have the salt removed through several water changes before cooking. Its long history as a preserved meal dates all the way back to the Roman Empire. Salt cod, also known as bacalao, is a dried and salted codfish dish that is enjoyed all over the world but is especially well-liked in Spain, Portugal, and Italy. ![]()
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