The history of cod has been deeply linked to the sea and the trade routes of the North Atlantic for over a thousand years. The Norwegian Vikings were the first to fish for and preserve cod, developing methods of air-drying that provided them with a sustainable food source for their long sea voyages and colonisations. Later, during the Middle Ages, cod began to be traded on a large scale in Europe, particularly in Spain and Portugal, where it became the basis for many iconic recipes. Its popularity grew considerably under the influence of the Catholic Church, which banned the consumption of meat during Lent and other fasting days, making cod the ideal substitute due to its ease of preservation and nutritional value.
Cod is preserved dry and in salt for practical and technological reasons dating back to ancient times. Fresh fish is highly perishable and, in the days before refrigeration, it was impossible to transport it inland. By salting and dehydrating cod, bacteria growth is inhibited and the product's shelf life is extended for months or even years, making it easier to transport and consume far from the sea. This method, known as salting, not only preserves the food, but also enhances its characteristic flavour and exploits its culinary and nutritional qualities long after it has been caught. This is why salted cod has become an essential part of the diet of sailors and many European populations, particularly in Spain and Portugal.
Photo taken at a fish market in Malaga, Spain.
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