Food: Salt Cod [edit]

Other Names:Salted Cod Fish, Salt Fish, 盐鳕鱼 (Chinese), الملح سمك القد (Arabic), Bacalhau (Portuguese), Morue (French), Bacalao (Spa... All Translations

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Edited by: Desiree Lowe, Barnaby Dorfman

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October 12, 2009

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Dried and salted cod, usually called salt cod, is cod preserved by salting, drying, or both. With the sharp decline in the world stocks of cod due to overfishing, other white fish may be used instead, sometimes labelled as such, and sometimes still misleadingly called "salt cod", so the term has become to some extent a generic name. Cod which has been dried without the addition of salt is called stockfish. Salt cod is produced in Canada, Iceland, and Norway, and has been for over 500 years. It forms a traditional ingredient of the cuisine of many countries around the Atlantic. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters.

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Substitutes: Pacific Cod, Halibut

[edit] About Salt Cod

Salt cod is a dried and salted version of the fresh cod fish. Because it can be stored for long periods and transported easily, salt cod was historically a very important source of protein in many different cultures. To use soak in water for 24 hours, changing the water 3-4 times. After this it can be used much like fresh fish.

Alternatively you can boil it in water for 15 - 30 minutes, then soak in fresh water for 30 minutes. The fish will still retain some of the salty flavor and is excellent for making stews, stir fried with okras, making Bul Jol or sauteeing with herbs.

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