Salt Fish

Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About
The Mediterranean’s fish have been depleted and its sea polluted to a point where local catches in many areas have become tragically sparse. It is the same the whole world over, but the Mediterranean is comparatively small, and contained by too many countries hungry for its resources. The result has been devastating. Varieties that have always been associated with the Mediterranean - like tuna, red and grey mullet, John Dory and sardines — are increasingly caught farther afield, with more and more fish coming in from Brazil and the Seychelles. However, for hundreds of years the voracious appetite of Mediterranean countries for fish has been partly satisfied by distant netting grounds, with salt cod the most obvious example.