296:
308:
575:
541:
402:. 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.
587:
606:
415:
20:
563:
1109:
632:
752:
786:
941:
140:
Drying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier. Salting became economically feasible during the 17th century, when cheap salt from
Southern Europe became available to the maritime nations of Northern Europe. The method was cheap, and the work
156:
and the plentiful salt required to make
Portuguese-style salted fish. Instead, they developed a hybrid approach of lightly salted fish dried in a milder climate. In Norway, this was first known as "terranova fisk" (Newfoundland fish) but came to be known as klippfisk (rock fish) for the rocky coasts
388:
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.
405:
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 cured ham. Between the two drying sessions, the fish rests and the flavour matures.
136:
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.
441:
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. many recipes are found in France, like
491:, it is fried with egg batter, then simmered in red sauce and served for Christmas dinner. Salted cod is very popular in Puerto Rico where it is used in many traditional dish such as
141:
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
1327:
902:
496:
422:
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.
425:
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,
62:. Salt 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.
540:
499:, cod salad tossed with a variety of ingredients and anchovy caper vinegarette (serenata de bacalao), cod stewed (bacalao a la Vizcaina) stuffed in coconut
843:
1550:
519:
is known for the famous bacalao ice cream. In the
Dominican Republic it is typically stewed in a heavy tomato sauce and oregano base or served on
1316:
678:
1802:
487:. In Bermuda, it is served with potatoes, avocado, banana and boiled egg in the traditional codfish and potato breakfast. In some regions of
336:, but modern commercial production is mainly dried indoors with electrical heating. It is sold whole or in portions, with or without bones.
747:
574:
1662:
85:, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today,
1008:
876:
731:
324:
The fish is beheaded, eviscerated and cut flat by removing the spine, often on board the boat or ship (this is feasible with
1862:
1543:
1036:
892:
605:
531:
779:
483:
In several islands of the West Indies, it forms the basis of the common dish saltfish. In
Jamaica, the national dish is
925:
993:
978:
935:
802:
764:
180:. Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root
1817:
1536:
1466:
562:
586:
106:
839:
1857:
1852:
1306:
966:
345:
161:
1832:
1827:
1512:
325:
1867:
1812:
547:
477:
392:
The best klippfisk, the superior extra, is made only from line-caught cod. The fish is always of the
1847:
1837:
1822:
1807:
1238:
1029:
295:
1492:
1842:
1198:
512:
307:
1612:
1270:
534:, especially around the docks, salt fish was a popular traditional Sunday morning breakfast.
114:
66:
1750:
473:
188:
reported that it was the name used by the inhabitants of
Newfoundland. Some of these are:
8:
1797:
1776:
1233:
1108:
1022:
646:
149:
332:). It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or
1351:
673:
516:
484:
462:
271:
109:. Thus, it spread around the Atlantic and became a traditional ingredient not only in
1275:
1130:
1004:
989:
974:
931:
872:
798:
760:
727:
318:
126:
122:
1487:
356:. Since then products sold as salt cod may be derived from other whitefish, such as
1175:
1155:
380:
are used to produce a salted, dried and frozen product typically sold around Lent.
377:
110:
1401:
1356:
1291:
866:
790:
756:
721:
699:
656:
399:
142:
118:
1617:
1528:
1517:
1406:
1213:
1203:
1096:
1091:
897:
469:. There are also numerous and very varied specialities in north-eastern Italy.
430:
173:
443:
1791:
1724:
1719:
1684:
1446:
1396:
1376:
1321:
1301:
1228:
1086:
74:
1755:
1714:
1461:
1386:
1381:
1338:
1076:
1014:
365:
353:
1361:
1255:
492:
1667:
1657:
1602:
1421:
1371:
1346:
1170:
1150:
1145:
1117:
1081:
651:
637:
426:
373:
369:
349:
300:
133:
55:
47:
414:
1559:
1507:
1497:
1482:
1436:
1296:
1218:
1208:
1185:
1125:
333:
185:
51:
1699:
1582:
1709:
1597:
1502:
1456:
1411:
1366:
1243:
1223:
1140:
1135:
797:, Proceedings of the Oxford Symposium on Food and Cooking, page 312.
667:
527:
466:
329:
153:
102:
98:
59:
523:
with boiled eggs, potatoes, sliced raw red onion and bell peppers.
1760:
1652:
1607:
1577:
1441:
1431:
1426:
1416:
1311:
1193:
1165:
1160:
661:
615:
508:
458:
434:
313:
190:
97:
Salt cod formed a vital item of international commerce between the
19:
1061:
1694:
1642:
1592:
1563:
1264:
1053:
1049:
504:
361:
357:
70:
164:
during the summer, which was called "habardine" or "poor john".
1745:
1729:
1704:
1689:
1679:
1674:
1637:
488:
438:
78:
1647:
1632:
1622:
1587:
1451:
1070:
507:
with coconut stew bacalao, and caldo santo a soup similar to
500:
394:
65:
Dried and salted cod has been produced for over 500 years in
24:
631:
596:
520:
503:, one-pot coconut rice and cod (arroz con bacalao y coco),
160:
The
British also developed a system of drying cod from the
89:
is usually dried indoors with the aid of electric heaters.
58:. Cod which has been dried without the addition of salt is
1328:
The Cod
Fisheries: The History of an International Economy
1045:
813:
546:
Cod preparation, French fishing station in Cape Rouge,
704:
Charcuterie: The Craft of
Salting, Smoking, and Curing
627:
986:
Cod: A Biography of the Fish That
Changed the World
145:countries on 'meatless' Fridays and during Lent.
1789:
1558:
893:"New book remembers Liverpool's slum clearance"
1317:Collapse of the Atlantic northwest cod fishery
679:Collapse of the Atlantic northwest cod fishery
152:lacked the cold dry weather necessary to make
1544:
1030:
715:
713:
1044:
774:
772:
664:– dried and salted cod in Portuguese cuisine
465:. In Greece, fried cod is often served with
418:Cod bacalao served at a restaurant in Norway
398:, the cod that once a year is caught during
1551:
1537:
1037:
1023:
710:
568:Drying of salt cod in 19th century Iceland
376:. In South America, catfish of the genera
769:
719:
698:
864:
413:
352:, salt cod was derived exclusively from
306:
294:
18:
923:
706:. New York: W. W. Norton & Company.
1790:
580:Strips of dried and salted Russian cod
262:(Danish) klippfisk/kabeljo (Swedish),
157:where it was (and still is) produced.
105:, and formed one leg of the so-called
1532:
1018:
944:from the original on 23 November 2019
759:page 61, Cambridge University Press.
270:
184:, itself of unknown origin. Explorer
1803:Cuisine of Newfoundland and Labrador
905:from the original on 8 December 2015
720:Kurlansky, Mark (28 February 2011).
670:– air-dried unsalted preserved fish
474:celebrations of the Christmas Vigil
13:
476:, and the modern Italian-American
472:Salt cod is part of many European
339:
176:, dried and salted cod was called
14:
1879:
846:from the original on 14 July 2014
530:, England, prior to the post-war
383:
1107:
630:
604:
585:
573:
561:
539:
511:made with coconut milk and cod.
409:
254:(Finnish). Other names include
1467:Traditional Grimsby smoked fish
917:
868:Le grand Larousse gastronomique
749:Samuel Pepys and the Royal Navy
459:wide variety of salt cod dishes
328:, whereas it would not be with
250:(Central and East Africa), and
930:. Liverpool University Press.
885:
858:
832:
823:
807:
740:
692:
1:
960:
551:
344:Prior to the collapse of the
842:. Everything2. 8 June 2004.
795:Cured, Smoked, and Fermented
726:. Random House. p. 55.
50:which has been preserved by
7:
1863:Antigua and Barbuda cuisine
1307:Cod fishing in Newfoundland
784:: Myth, legend and History"
623:
162:Grand Banks of Newfoundland
34:, sometimes referred to as
23:Salt-dried cod for sale in
10:
1884:
348:(and other) stocks due to
290:
287:(Anglophone I Caribbean).
92:
1769:
1738:
1570:
1475:
1337:
1284:
1254:
1184:
1116:
1105:
1060:
478:Feast of the Seven Fishes
299:Piles of salt dry cod in
111:Northern European cuisine
77:. It is also produced in
999:Sanjuán, Gloria (2009).
984:Kurlansky, Mark (1997).
778:Sutton, David C. (2011)
685:
614:for sale at a market in
457:There is a particularly
272:[ˈsal̥tˌfɪskʏr̥]
214:(Catalan), μπακαλιάρος,
167:
1818:Jamaican seafood dishes
1003:. Madrid: Libro Hobby.
871:(in French). Larousse.
865:Robuchon, Joël (2007).
266:(Netherlandish Dutch),
256:ráktoguolli/goikeguolli
208:bacallà salat i assecat
1199:Eastern freshwater cod
971:North Atlantic Seafood
924:Belchem, John (2000).
793:In: Helen Saberi (Ed)
513:Lares Ice Cream Parlor
419:
321:
304:
28:
1613:Cantonese salted fish
1001:La Cocina del Bacalao
417:
310:
298:
81:, where it is called
22:
1751:Dried shredded squid
1628:Dried and salted cod
1392:Dried and salted cod
988:. New York: Walker.
746:Tanner J. R. (2013)
242:(Surinamese Dutch),
32:Dried and salted cod
1777:List of dried foods
647:List of dried foods
497:buñuelos de bacalao
437:is a popular baked
150:Newfoundland Colony
1858:Anguillian cuisine
1853:Portuguese cuisine
1352:Ackee and saltfish
789:2017-08-27 at the
755:2017-08-27 at the
674:Ackee and saltfish
517:Lares, Puerto Rico
485:ackee and saltfish
463:Portuguese cuisine
420:
322:
305:
191:bacalhau (salgado)
29:
1833:Icelandic cuisine
1828:Norwegian cuisine
1785:
1784:
1526:
1525:
1131:East Siberian cod
1009:978-84-9736-242-9
878:978-2-03-582360-1
733:978-1-4464-5041-3
702:; Polcyn, Brian.
435:brandade de morue
319:Peniche, Portugal
1875:
1868:Belizean cuisine
1813:Jamaican cuisine
1671:
1553:
1546:
1539:
1530:
1529:
1276:Saithe (pollock)
1271:Atlantic pollock
1176:Small-headed cod
1111:
1039:
1032:
1025:
1016:
1015:
954:
953:
951:
949:
921:
915:
914:
912:
910:
889:
883:
882:
862:
856:
855:
853:
851:
840:"Nîmes brandade"
836:
830:
827:
821:
811:
805:
780:"The Stories of
776:
767:
744:
738:
737:
717:
708:
707:
700:Ruhlman, Michael
696:
640:
635:
634:
608:
589:
577:
565:
556:
555: 1857–1859
553:
543:
378:Pseudoplatystoma
283:(Canadian), and
274:
200:bacallau salgado
107:triangular trade
1883:
1882:
1878:
1877:
1876:
1874:
1873:
1872:
1848:Faroese cuisine
1838:Italian cuisine
1823:Mexican cuisine
1808:Fish processing
1788:
1787:
1786:
1781:
1765:
1734:
1665:
1566:
1557:
1527:
1522:
1471:
1402:Fish and brewis
1357:Arbroath smokie
1333:
1292:Bottom trawling
1280:
1250:
1180:
1112:
1103:
1056:
1043:
963:
958:
957:
947:
945:
938:
922:
918:
908:
906:
891:
890:
886:
879:
863:
859:
849:
847:
838:
837:
833:
828:
824:
812:
808:
791:Wayback Machine
777:
770:
757:Wayback Machine
745:
741:
734:
718:
711:
697:
693:
688:
683:
657:Fish processing
636:
629:
626:
619:
609:
600:
590:
581:
578:
569:
566:
557:
554:
544:
532:slum clearances
452:Gratin de morue
412:
386:
342:
340:Species of fish
293:
264:stokvis/klipvis
170:
95:
17:
12:
11:
5:
1881:
1871:
1870:
1865:
1860:
1855:
1850:
1845:
1840:
1835:
1830:
1825:
1820:
1815:
1810:
1805:
1800:
1783:
1782:
1780:
1779:
1773:
1771:
1767:
1766:
1764:
1763:
1758:
1753:
1748:
1742:
1740:
1736:
1735:
1733:
1732:
1727:
1722:
1717:
1712:
1707:
1702:
1697:
1692:
1687:
1682:
1677:
1672:
1660:
1655:
1650:
1645:
1640:
1635:
1630:
1625:
1620:
1618:Craster kipper
1615:
1610:
1605:
1600:
1595:
1590:
1585:
1580:
1574:
1572:
1568:
1567:
1556:
1555:
1548:
1541:
1533:
1524:
1523:
1521:
1520:
1515:
1510:
1505:
1500:
1495:
1490:
1488:Cajón de rumba
1485:
1479:
1477:
1473:
1472:
1470:
1469:
1464:
1459:
1454:
1449:
1444:
1439:
1434:
1429:
1424:
1419:
1414:
1409:
1407:Fish and chips
1404:
1399:
1394:
1389:
1384:
1379:
1374:
1369:
1364:
1359:
1354:
1349:
1343:
1341:
1335:
1334:
1332:
1331:
1324:
1319:
1314:
1309:
1304:
1299:
1294:
1288:
1286:
1282:
1281:
1279:
1278:
1273:
1268:
1260:
1258:
1252:
1251:
1249:
1248:
1247:
1246:
1241:
1236:
1226:
1221:
1216:
1211:
1206:
1204:Mary River cod
1201:
1196:
1190:
1188:
1182:
1181:
1179:
1178:
1173:
1168:
1163:
1158:
1153:
1148:
1143:
1138:
1133:
1128:
1122:
1120:
1114:
1113:
1106:
1104:
1102:
1101:
1100:
1099:
1097:Norway pollock
1092:Alaska pollock
1089:
1084:
1079:
1074:
1066:
1064:
1058:
1057:
1042:
1041:
1034:
1027:
1019:
1013:
1012:
997:
982:
967:Davidson, Alan
962:
959:
956:
955:
936:
916:
898:Liverpool Echo
884:
877:
857:
831:
822:
806:
768:
739:
732:
709:
690:
689:
687:
684:
682:
681:
676:
671:
665:
659:
654:
649:
643:
642:
641:
625:
622:
621:
620:
610:
603:
601:
595:for sale at a
591:
584:
582:
579:
572:
570:
567:
560:
558:
545:
538:
411:
408:
385:
384:Quality grades
382:
341:
338:
303:, Norway, 1907
292:
289:
196:bacalao salado
194:(Portuguese),
174:Middle English
169:
166:
134:drying of food
113:, but also in
94:
91:
16:Preserved fish
15:
9:
6:
4:
3:
2:
1880:
1869:
1866:
1864:
1861:
1859:
1856:
1854:
1851:
1849:
1846:
1844:
1843:Greek cuisine
1841:
1839:
1836:
1834:
1831:
1829:
1826:
1824:
1821:
1819:
1816:
1814:
1811:
1809:
1806:
1804:
1801:
1799:
1796:
1795:
1793:
1778:
1775:
1774:
1772:
1768:
1762:
1759:
1757:
1754:
1752:
1749:
1747:
1744:
1743:
1741:
1739:Dried seafood
1737:
1731:
1728:
1726:
1723:
1721:
1720:Tatami Iwashi
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1696:
1693:
1691:
1688:
1686:
1685:Maldives fish
1683:
1681:
1678:
1676:
1673:
1669:
1664:
1661:
1659:
1656:
1654:
1651:
1649:
1646:
1644:
1641:
1639:
1636:
1634:
1631:
1629:
1626:
1624:
1621:
1619:
1616:
1614:
1611:
1609:
1606:
1604:
1601:
1599:
1596:
1594:
1591:
1589:
1586:
1584:
1581:
1579:
1576:
1575:
1573:
1569:
1565:
1561:
1554:
1549:
1547:
1542:
1540:
1535:
1534:
1531:
1519:
1516:
1514:
1511:
1509:
1506:
1504:
1501:
1499:
1496:
1494:
1491:
1489:
1486:
1484:
1481:
1480:
1478:
1474:
1468:
1465:
1463:
1460:
1458:
1455:
1453:
1450:
1448:
1447:Pescado frito
1445:
1443:
1440:
1438:
1435:
1433:
1430:
1428:
1425:
1423:
1420:
1418:
1415:
1413:
1410:
1408:
1405:
1403:
1400:
1398:
1397:Finnan haddie
1395:
1393:
1390:
1388:
1385:
1383:
1380:
1378:
1377:Cod liver oil
1375:
1373:
1370:
1368:
1365:
1363:
1360:
1358:
1355:
1353:
1350:
1348:
1345:
1344:
1342:
1340:
1336:
1330:
1329:
1325:
1323:
1322:Fishing stage
1320:
1318:
1315:
1313:
1310:
1308:
1305:
1303:
1302:Cod fisheries
1300:
1298:
1295:
1293:
1290:
1289:
1287:
1283:
1277:
1274:
1272:
1269:
1267:
1266:
1262:
1261:
1259:
1257:
1253:
1245:
1242:
1240:
1237:
1235:
1234:Antarctic cod
1232:
1231:
1230:
1229:Nototheniidae
1227:
1225:
1222:
1220:
1217:
1215:
1212:
1210:
1207:
1205:
1202:
1200:
1197:
1195:
1192:
1191:
1189:
1187:
1183:
1177:
1174:
1172:
1169:
1167:
1164:
1162:
1159:
1157:
1154:
1152:
1149:
1147:
1144:
1142:
1139:
1137:
1134:
1132:
1129:
1127:
1124:
1123:
1121:
1119:
1115:
1110:
1098:
1095:
1094:
1093:
1090:
1088:
1087:Greenland cod
1085:
1083:
1080:
1078:
1075:
1073:
1072:
1068:
1067:
1065:
1063:
1059:
1055:
1051:
1047:
1040:
1035:
1033:
1028:
1026:
1021:
1020:
1017:
1010:
1006:
1002:
998:
995:
994:0-8027-1326-2
991:
987:
983:
980:
979:0-670-51524-8
976:
972:
968:
965:
964:
943:
939:
937:9780853237259
933:
929:
928:
920:
904:
900:
899:
894:
888:
880:
874:
870:
869:
861:
845:
841:
835:
829:Sanjuán, 2009
826:
819:
815:
810:
804:
803:9781903018859
800:
796:
792:
788:
785:
783:
775:
773:
766:
765:9781107626430
762:
758:
754:
751:
750:
743:
735:
729:
725:
724:
716:
714:
705:
701:
695:
691:
680:
677:
675:
672:
669:
666:
663:
660:
658:
655:
653:
650:
648:
645:
644:
639:
633:
628:
617:
613:
607:
602:
598:
594:
588:
583:
576:
571:
564:
559:
549:
542:
537:
536:
535:
533:
529:
524:
522:
518:
514:
510:
506:
502:
498:
494:
490:
486:
481:
479:
475:
470:
468:
464:
460:
456:
453:
449:
445:
440:
436:
432:
428:
423:
416:
410:Culinary uses
407:
403:
401:
397:
396:
390:
381:
379:
375:
371:
367:
363:
359:
355:
351:
347:
337:
335:
334:wooden frames
331:
327:
320:
317:sundrying in
316:
315:
309:
302:
297:
288:
286:
282:
278:
275:(Icelandic),
273:
269:
265:
261:
257:
253:
249:
245:
241:
237:
233:
229:
225:
221:
217:
213:
212:bacallà salat
209:
205:
201:
197:
193:
192:
187:
183:
179:
175:
165:
163:
158:
155:
151:
146:
144:
138:
135:
130:
128:
124:
120:
116:
115:Mediterranean
112:
108:
104:
100:
90:
88:
84:
80:
76:
75:Faroe Islands
72:
68:
63:
61:
57:
53:
49:
45:
41:
37:
33:
26:
21:
1756:Dried shrimp
1627:
1476:Other topics
1462:Taramasalata
1391:
1387:Cullen skink
1382:Crappit heid
1326:
1263:
1256:True pollock
1077:Atlantic cod
1069:
1000:
985:
970:
946:. Retrieved
926:
919:
907:. Retrieved
896:
887:
867:
860:
848:. Retrieved
834:
825:
817:
809:
794:
781:
748:
742:
722:
703:
694:
611:
592:
548:Newfoundland
525:
482:
471:
454:
451:
447:
424:
421:
404:
393:
391:
387:
366:blue whiting
354:Atlantic cod
343:
323:
312:
284:
280:
276:
267:
263:
259:
255:
251:
247:
243:
239:
238:(Croatian),
235:
234:(Venetian),
231:
227:
223:
219:
215:
211:
207:
203:
202:(Galician),
199:
195:
189:
181:
177:
171:
159:
148:The British
147:
139:
131:
119:West African
96:
86:
82:
67:Newfoundland
64:
43:
39:
35:
31:
30:
1666: [
1658:Katsuobushi
1603:Bombay Duck
1422:Fish finger
1372:Cabbie claw
1347:Cod as food
1171:Saffron cod
1151:Pelagic cod
1146:Common ling
1082:Pacific cod
927:Merseypride
652:Salted fish
638:Food portal
444:Grand aïoli
429:pieces. In
350:overfishing
346:Grand Banks
311:Portuguese
281:bartolitius
246:(Maltese),
230:(Italian),
224:morue salée
198:(Spanish),
1798:Dried fish
1792:Categories
1571:Dried fish
1562:and dried
1560:Dried fish
1508:Sacred Cod
1498:Fish flake
1483:Banks dory
1437:Fried fish
1265:Pollachius
1219:Sleepy cod
1214:Potato cod
1209:Murray cod
1126:Arctic cod
961:References
948:1 November
909:1 November
427:deep-fried
279:(French),
268:saltfiskur
240:bakkeljauw
226:(French),
222:(German),
220:Klippfisch
216:bakaliáros
206:(Basque),
186:John Cabot
129:cuisines.
73:, and the
44:salt dolly
27:, Portugal
1710:Stockfish
1598:Boknafisk
1513:Whitefish
1503:Isinglass
1457:Stockfish
1412:Fish ball
1367:Boknafisk
1362:Bacalaíto
1285:Fisheries
1244:Maori cod
1239:Black cod
1224:Trout cod
1186:Other cod
1156:Polar cod
1141:Blue ling
1136:Eucla cod
668:Stockfish
528:Liverpool
493:bacalaíto
467:skordalia
330:oily fish
326:whitefish
218:(Greek),
178:haberdine
154:stockfish
127:Brazilian
123:Caribbean
99:New World
87:klippfisk
83:klippfisk
60:stockfish
1761:Musciame
1663:Keumamah
1653:Karasumi
1608:Bottarga
1578:Bacalhau
1493:Cod worm
1442:Lutefisk
1432:Fish pie
1427:Fish fry
1417:Fishcake
1312:Cod Wars
1297:Cod boat
1194:Blue cod
1166:Rock cod
1161:Poor cod
1118:Cod-like
1062:True cod
969:(1979).
942:Archived
903:Archived
844:Archived
787:Archived
753:Archived
662:Bacalhau
624:See also
616:Valencia
509:sancocho
400:spawning
314:bacalhau
285:saltfish
260:klipfisk
258:(Sami),
252:kapakala
248:makayabu
244:bakaljaw
204:bakailao
143:Catholic
101:and the
40:saltfish
36:salt cod
1700:Piracuí
1695:Niboshi
1643:Gwamegi
1593:Bokkoms
1583:Baccalà
1564:seafood
1518:Whiting
1054:pollock
1050:haddock
850:14 June
820:bacalao
782:Bacalao
618:, Spain
612:Bacalao
505:guanime
362:haddock
358:pollock
291:Process
236:bakalar
228:baccalà
93:History
71:Iceland
56:salting
1746:Conpoy
1730:Yukola
1705:Sanyaa
1690:Mojama
1680:Kusaya
1675:Kipper
1638:Fesikh
1007:
992:
977:
934:
875:
801:
763:
730:
599:market
501:arepas
489:Mexico
439:gratin
431:France
232:bacałà
182:bacal-
125:, and
79:Norway
54:after
52:drying
1770:Misc.
1725:Vobla
1715:Taran
1670:]
1648:Jwipo
1633:Eoran
1623:Daing
1588:Balyk
1452:Scrod
1071:Gadus
686:Notes
593:Morue
448:Raïto
395:skrei
277:morue
168:Names
46:, is
25:Porto
1339:Food
1052:and
1005:ISBN
990:ISBN
975:ISBN
950:2014
932:ISBN
911:2014
873:ISBN
852:2014
818:s.v.
799:ISBN
761:ISBN
728:ISBN
597:Nice
521:Lent
374:tusk
372:and
370:ling
301:Alta
132:The
1046:Cod
814:OED
723:Cod
526:In
515:in
461:in
450:or
210:or
172:In
103:Old
48:cod
42:or
38:or
1794::
1668:id
1048:,
973:.
940:.
901:.
895:.
816:,
771:^
712:^
552:c.
550:,
495:,
480:.
446:,
433:,
368:,
364:,
360:,
121:,
117:,
69:,
1552:e
1545:t
1538:v
1038:e
1031:t
1024:v
1011:.
996:.
981:.
952:.
913:.
881:.
854:.
736:.
455:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
.jpg)
.jpg)
.jpg)