Ancestral fish in Spanish cuisine, which, salted and cured, is present in the cookery of all regions.
It is a fish belonging to the Gadiforms species, like hake or whiting, low in fats and classified as white fish. It lives in the cold waters of Newfoundland or the North Sea , where there are around 60 different species.
It is the most commonly eaten white fish in Europe and one of the best known in the world. It is not only eaten fresh; it is also common to find salted cod. For centuries this has been a very important food, containing a large number of proteins and other properties which are maintained after salting, also allowing it to be prepared in very different ways: boiled, fried, grilled, stewed, in vinaigrettes or salads and accompanied by a wide variety of sauces. Its flesh is white or yellowish and comes away in layers. |