Similar to baccalã (salt cod), stoccafisso (stockfish) is dried cod, which was originally brought from much colder regions, such as the Scandinavian countries. The main difference between the two is that stoccafisso is dried by hanging it on special poles, then sometimes salted, whereas baccalã is cured by salting and is not previously air dried. BaccalÃ and stoccafisso are interchangeable for most recipes and it is generally a matter of personal preference which one is chosen to use in local dishes. The fish needs to be soaked overnight before use.
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