Salted cod

Salted cod, traditionally known as bacalhau or bacalao, is cod preserved by drying and salting. This preservation method has been used for centuries, especially in Portugal, Spain, and Scandinavia. Before use, it must be soaked in fresh water for several days with regular water changes to reduce the salt content. Once rehydrated, it has a firm, flaky texture and a distinctive oceanic flavor. It is used in traditional dishes such as brandade, bacalhau à brás, croquettes, or simply baked with vegetables.