Drying of salt cod in 19th century Iceland Strips of dried and salted Russian cod Morue for sale at a Nice market Bacalao for sale at a market in Valencia. 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 the late 20th and early 21st centuries, fishing off the European and American coasts severely depleted stocks and become a major political issue. These villages were centred around the area now occupied by the village of Reine pictured.
Then came in descending order superior, imperial, universal and popular. Drying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier.
Cod is mainly consumed in PortugalSpainItaly and Brazil. COSEWIC not only provided no accounting for the variance of its designation from the Report recommendation, it did not admit that variance. InWWF placed cod on the endangered species list.
In Jamaica, the national dish is ackee and saltfish. It is then cleaned, filleted and salted. The DFO partly lifted its ban inalthough the International Council for the Exploration of the Sea noted the poor recovery of Canadian cod stocks.
This market has lasted for more than 1, years, enduring the Black Deathwars and other crises, and is still an important Norwegian fish trade. 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.
The fish is bled while alive, before the head is cut off. Thus it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisinebut also in MediterraneanWest AfricanCaribbeanand Brazilian cuisines.
The production of salt cod dates back at least years, to the time of the European discoveries of the Grand Banks off Newfoundland. Superior klippfisk is salted fresh, whereas the cheaper grades of klippfisk might be frozen first.
Quality grades[ edit ] In Norway, there used to be five different grades of salt cod. These appellations are no longer extensively used, although some producers still make the superior products.
This is feasible with whitefishwhereas it would not be with oily fish. Apart from the long history, cod differ from most fish because the fishing grounds are far from population centers.
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.
The large cod fisheries along the coast of North Norway and in particular close to the Lofoten islands have been developed almost uniquely for exportdepending on sea transport of stockfish over large distances.
Clipfish is widely enjoyed in Portugal. History[ edit ] For hundreds of years fishing villages in the archipelago of LofotenNorway, produced dried and salted cod from cod fisheries. In the book The End of the Lineit is claimed cod is an example of how unsustainable fishing is destroying ocean ecosystems.
Lawrence River in what is now Canada and claimed it for Francehe noted the presence of a thousand Basque boats fishing for cod. The best klippfisk, the superior extra, is made only from line-caught cod.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.
Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after billsimas.com which has been dried without the addition of salt is billsimas.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.
An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World Cod, Mark Kurlansky’s third work of nonfiction and winner of the James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its.
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. Cod: A Biography of the Fish that Changed the World - Kindle edition by Mark Kurlansky.
Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Cod: A Biography of the Fish that Changed the World.Download