Baccala is Italian for “dried cod.” It is also know as klippfisk in Norway. Salt cod has a long history as an economical way to preserve fish, and making it easy way to transport it.

Salt cod generally needs to be soaked multiple times to remove excess salt before using in recipes. After soaking, baccala or dried salt cod can be used in any number of ways, such as fried or simmered.

Image of baccala courtesy Troms Arbeiderparti via Flickr CC by 2.0 license.

 

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