ONE MAN’S KITCHEN
For the Love of Salt Cod (Baccalà)
Cod is a pretty special kind of fish. “Fished by the Vikings in the cold North Atlantic seas almost 3,000 years ago,” write
VINCE PUCCI
Piergiorgio and Amy Nicoletti at
www.delallo.com, “cod has been at the centre of trade wars for centuries. “Another curious fact about this fish,” they go on to say, “is that it goes by a lot of
different names; the different names refer to the different methods of conservation: it’s ‘Cod’ (or Merluzzo in Italian) when it is fresh or frozen; when it is air cured, it’s referred to as ‘stockfish’ or Stoccafisso; and finally, if it is salt cured, it’s known as Baccalà. Once so abundant, it saved millions from famine, but today cod is more scarce and popular as ever—appreciated for its versatility and as a precious source of proteins, minerals, unsaturated fats and Omega 3.” And blogger Alana Sugar, www.
wholefoodsmarket.com, adds: “Cod could very well be the most important fish in history! Did you know there’s a book about it? It’s called Cod: A Biography of the Fish that Changed the World.” The book, written by Mark Kurlansky, is described
this way on the
www.Amazon.ca web site: “Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies and livelihoods have depended on it, and the settlement of North America was driven by it.” A traditional Portuguese and Italian Christmas Eve
staple, Baccalà is salt cod sold by the slab. Since it is salted, Baccalà requires soaking before it can be used.
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