To make salt cod, whole gutted fish or fillets are coated with a coarse salt, which dries and preserves it. This technique, in use since medieval times, is common to Northern Europe, especially Norway and Iceland, and to Newfoundland. The cod is then exported to Britain, Southern Europe, Africa, the Mediterranean and the Caribbean. Soak the cod in several changes of water for 24–36 hours to reconstitute and de–salt it, then poach to cook. Buy centre cuts of fillet, which are fatter and more meaty.
Also known as — bacalao, bacalhau, baccala, morue