Salted dried codfish

Dried salted cod is a type of fish that has been cured through salting and drying, a process that allows it to be preserved for long periods without refrigeration. It is mainly obtained from fresh cod, which, after being cleaned, is generously covered with salt and air-dried, thus concentrating its flavor and texture.

The origin of dried salted cod dates back to traditional preservation techniques used in Europe, especially in countries like Norway, Portugal, and Spain. Thanks to its long shelf life, it became a staple food in regions without easy access to fresh products, and its use has spread to many international cuisines.

Regarding its properties, dried salted cod is a rich source of high-quality protein and is low in saturated fat. It also provides important minerals such as sodium (due to salting), potassium, and phosphorus. However, because of its high salt content, it is recommended to consume it in moderation and to soak it before cooking to reduce its salinity.

In the Hispanic world, dried salted cod goes by various synonyms depending on the country, such as baccalá in Central America and the Caribbean, bacalao seco in Mexico, or simply bacalao salado in several South American countries. In culinary contexts, it always requires a preliminary preparation of desalting before being used in traditional recipes like stews, soups, salads, and pottages.