Salt Cod

The economic importance of cod in European history can be attributed to salt cod, which was a storable, nutritious, and inexpensive food. Today, most salt cod is produced in Canada, Norway, and Iceland. Due to its long history, salt cod has become an important ingredient in cuisines on both sides of the Atlantic.

The Vikings dried fish to provide sustenance during long voyages, but the Basques learned that by salting the fish as well, it could be stored for several years. It was traditionally dried by the wind and the sun on wooden racks. Nowadays, however, it is dried indoors using fans and heaters.