Cod is popular as a food with a mild flavor and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United KingdomAtlantic cod is one of the most common ingredients in fish and chipsalong with haddock and plaice.
History[ edit ] For hundreds of years fishing villages in the archipelago of LofotenNorway, produced dried and salted cod from cod fisheries. These villages were centred around the area now occupied by the village of Reine pictured. The production of salt cod dates back at least years, to the time of the European discoveries of the Grand Banks off Newfoundland.
Lawrence River in what is now Canada and claimed it for Francehe noted the presence of a thousand Basque boats fishing for cod. Salt cod formed a vital item of international commerce between the New World and the Oldand 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 cuisinebut also in MediterraneanWest AfricanCaribbeanand Brazilian cuisines. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.
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. Drying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier.
The method was cheap and the work could be done by the fisherman or his family. The resulting product was easily transported to market, and salt cod became a staple item in the diet of the populations of Catholic countries on 'meatless' Fridays and during Lent.
Names[ edit ] In Middle English dried and salted cod was called haberdine. Process[ edit ] The fish is beheaded and eviscerated, often on board the boat or ship.
This is feasible with whitefishwhereas it would not be with oily fish. Traditionally the fish was sun-dried on rocks or wooden framesbut modern commercial production is mainly dried indoors with electrical heating.
It is sold whole or in portions, with or without bones.
Species of fish[ edit ] Prior to the collapse of the Grand Banks and other stocks due to overfishingsalt cod was derived exclusively from Atlantic cod. Since then products sold as salt cod may be derived from other whitefish, such as pollockhaddockblue whitingling and tusk. Quality grades[ edit ] 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 skreithe 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. Culinary uses[ edit ] Before it can be eaten, salt cod must be rehydrated and desalinated by soaking in cold water for one to three days, changing the water two to three times a day.
In Europe, the fish is prepared for the table in a wide variety of ways;  most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces.
In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste.
In Greece, fried cod is often served with skordalia. In several islands of the West Indies, it forms the basis of the common dish saltfish.Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after timberdesignmag.com which has been dried without the addition of salt is timberdesignmag.com cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.
Paper: Paging Through History Hardback, W. W. Norton & Company, May 17th Kindle Version, May 16th From the New York Times best-selling author of Cod and Salt, a definitive history of paper and the astonishing ways it has shaped today’s world.
Paper: Paging Through History Hardback, W. W. Norton & Company, May 17th Kindle Version, May 16th From the New York Times best-selling author of Cod and Salt, a definitive history of paper and the astonishing ways it has shaped today’s world. Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).. The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions.
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