Add this page to your favorites.
Salt Fish:  Dried & Salted Cod!
Are you celebrating one of the National Food Holidays?  This page is created to help you celebrate pirate food from the past & all Food Holidays too!

Pirates ate salt-cured foods!
"Cod can be preserved by salting, drying, or both. Dried and salted cod is usually called salt cod; cod which has been dried without the addition of salt is called stockfish. With the sharp decline in the world stocks of cod due to overfishing, other white fish may be used instead, sometimes labelled as such, and sometimes still misleadingly called "salt cod", so the term has become to some extent a generic name."

"Salt cod is produced in Canada, Iceland, and Norway, and has been for over 500 years. It forms a traditional ingredient of the cuisine of many countries around the Atlantic. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters."

History
"The production of salt cod dates back at least 500 years, to the time of the European discoveries of the Grand Banks off Newfoundland. It formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines."

"The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Drying preserves many nutrients and is said to make the codfish tastier. The method was cheap, the work could be done by the fisherman or his family, and the resulting product was easily transported to market. Salting became economically feasible during the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe."

"Traditionally, salt cod was dried only by the wind and the sun, hanging on wooden scaffolding or lying on clean cliffs or rocks near the seaside."

Names
"The ingredient and the dishes made from it are known by many different names, for example baccalà (Italian), bacalhau (Portuguese), bacalao (Spanish), bacallà (Catalan), morue (French), klippfisk/clipfish (Scandinavian), saltfiskur (Icelandic), bakalar (Croatian), and buljol (Caribbean)."

The Romance word compound bacal- and its variants are of unknown origin; explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland.

The Norwegian word klippfisk comes from fisk (fish) + klipp (cliff or rock by the waterside), where it was dried.

An obsolete English name for salt cod is "cor-fish".

How it is made:  The process
"The fish is beheaded and eviscerated, often on board the boat or ship. (This is feasible with whitefish, whereas it would not be with oily fish.) It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating. It is sold whole or in portions, with or without bones."

Quality grades
"In Norway, there used to be five different grades of salt cod. The best grade was called superior extra. Then came (in descending order) superior, imperial, universal and popular. These appellations are no longer extensively used, although some producers still make the superior products."

The best klippfisk, the superior extra, is made only from line-caught cod. The fish is always of the skrei, the cod that once a year is caught during spawning. The fish is bled while alive, before the head is cut off. It is then cleaned, filleted and salted. Fishers and connoisseurs alike place a high importance in the fact that the fish is line-caught, because if caught in a net, the fish may be dead before caught, which may result in bruising of the fillets. For the same reason it is believed to be important that the klippfisk be bled while still alive. Superior klippfisk is salted fresh, whereas the cheaper grades of klippfisk might be frozen first. Lower grades are salted by injecting a salt-water solution into the fish, while superior grades are salted with dry salt. The superior extra is dried twice, much like Parma ham. Between the two drying sessions, the fish rests and the flavour matures."

"The best cut of salt cod is considered to be the middle of the back of the fish."
____________________________________________________________________

Are you thinking about serving this dish at a party or dinner?

Shop:
Cookbook Store / Bread Baking Store / The Wooden Kitchen / Cookie Baking Store
Cookie Baking Store & hard to find Cookie Cutters / Pie Baking Store / Coffee Store /AStore?
____________________________________________________________

Resources: This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article saltfish / and other related pages. Top photo
Monthly Holidays
January  /  February
March  /  April  /  May
June  /  July  /  August
September  /  October
November  /  December

Types of Holidays
Federal Holidays
Federal Observance
Hallmark Holidays
International Observ
Major Holidays
Movable Holidays
Nationwide Observ
Proclamation Holidays
State Holidays
Types of Holidays
Unofficial Holidays

Holiday Categories
Animal Holidays
Career Holidays
Craft&Hobby Holidays
Dance Holidays
Drink Holidays
Food Holidays
Fruit Holidays
Game Holidays
Garden Holidays
Health Awareness
Literature Holidays
Personality Holidays
Religious Holidays
Romantic Holidays
Spooky Holidays
Supernatural Holidays
Weird Holidays

Food Holidays
Baked Bean Month
Hot Dog Month
Iced Tea Month
Dairy Month
Watermelon Month
Pecan Month
Breakfast Month
Catfish Month
Honey Month
Egg Salad Week
Waffle Week
Chocolate
Coffee

Popular Holidays
New Years
Easter
Christmas
Mother's Day
Father's Day
Thanksgiving
Valentines Day
St. Patrick's Day
Halloween Home

Misc.
Gardening
Headline News
Cooking Tips
Cooking Terms
Drink News
Favorite Food Sites
Flavored Oil Recipes
Flavored Vinegars
Food News
Food Sites
Healing Meals
Herbs
Recipe Categories
Recipe Directory

Healing Related
Aromatherapy
Body Scrubs
Candle Meanings
Healing
Healing Meals
Herbs
Potpourri

SHOP
Make Money with the
Internet
Cook Books
Pirate Books
Ocean Magazines
Ocean Sound CD's

Fun Pages!
Games
Today in History
Today In History
Greeting Cards
Trivia Tournament
Daily Bible Verse


Site Info  /  Feedback Form  /  Aboutus.org  / Terms of Use  /  Hot Links
Our Video Clips  /  Calendar Directory  /  Calendar Store   /  Blogger  /  Send Greeting Cards  /  Thank You!

© Copyright 2004 & Up - Gone-ta-pott.com. - All rights reserved.
Species of fish
'Traditionally salt cod was made exclusively of cod. After the collapse of the Grand Banks (and other) cod stocks due to overfishing, some products sold as salt cod are in fact other whitefish, such as pollock, haddock, blue whiting, ling and tusk."  Photo:
Food or Fish Related
Hillbilly Riverside Catfish: Recipe
The Fisher: Game Shootin Fish: Game
Pirate Food RecipesPirate Drink Recipes    • Fishing News
Recipe of the dayNative American Food
Holidays To Remember!
National Fishing & Boating Week
National Catfish Month: August
National Catfish Day: June 25
National Seafood Month: October
National Bouillabaisse Day: December 14
Common Meals
BreakfastSecond Breakfast
BrunchLunchDinner  • Supper
Tea (meal) • Afternoon TeaHigh Tea
TakeMeFishing.org – National Fishing & Boating Week
Gone-ta-pott.com
Gone-ta-pott.com
"Your Holiday Directory"