Dried and Salted Cod

Cod and similar fish can be preserved by being dried until their water content is reduced to about 16 per cent. Or they can be salted, and then dried to a lesser extent. The former method is the older method, and the product has been known from early medieval times as stockfish. However, when it became feasible to salt fish on a large scale, the latter method became the more popular of the two. Cod which has been both salted and partially dried goes under various names, such as klippfisk in Norway.