Saltfish, sometimes referred to as baccala, salt cod, or salted fish, is cod which has been preserved by drying after salting. The production of saltfish dates back at least 1000 years, to the time of the Vikings. Salting produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart.
Why would we eat salt cod when we can have fresh fish?
The answer is flavor. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish. This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart. It’s not unlike how fresh pork can be transformed into ham. It’s the same but different and both are wonderful.
