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Salt Cod

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

  • About

Salt cod has a history as old as civilization itself in Europe (especially in Portugal, Spain, and Italy), Scandinavia, North America (especially in Newfoundland and New England), and Africa. It remains a diet staple in the diet in many of these locations. Salt cod is called morue in French, bacalao in Castilian Spanish, bacalhau in Portuguese, and baccalà in Italian.

Fresh cod was originally salted and dried to preserve the fish before the time of refrigeration, allowing it to last for long periods of time without spoiling or changing in quality. When Christianity mandated meatless meals on certain days in medieval times, the demand for fish skyrocketed. For the poor who lived far from the sea, this meant eating dried cod.

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