By Antonio Carluccio and Priscilla Carluccio
Published 1997
Presoaked Baccalà in the market
Baccalà and stoccafisso are respectively salted and air-dried cod. Like herring, this is another preserved northern fish which has successfully found its way into Italian cuisine. Some attribute its introduction to Christopher Columbus, who found it in his ship’s supplies when on the way to America. For a long time, in fact, stockfish was the staple diet of navigators as it would last out long journeys. Both types of preserved cod come from the Lofoten Isles in Norway, where a whole industry and way of life has grown up around the fishing, salting and drying of cod.
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