Dried and salted cod, often called salt cod or clipfish (klippfisk in Norwegian, see also other names), is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is called stockfish.
With the sharp decline in the world stocks of cod due to overfishing, other white fish are often used instead. Sometimes these other species are labeled as such, and sometimes still misleadingly called "salt cod", so the term has become to some extent a generic name.
Dried and salted cod has been produced in Norway, Newfoundland, Iceland, and the Faroe Islands for over 500 years. It forms a traditional ingredient of the cuisine of many countries around the Atlantic and beyond. Traditionally it was dried outdoors by the wind and sun, but today it is usually dried indoors with the aid of electric heaters.
Read more about Dried And Salted Cod: History, Names, Process, Culinary Uses
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