The popularity of salt cod, like that of smoked salmon, ham and corned beef, has outlasted the original purpose of the curing process that defines its flavor. First developed over 1500 years ago, salt cod has been exported from the North Atlantic to North America and the Mediterranean, where it became an important food source.

After soaking in fresh water (changed regularly) for a day or so to reconstitute it and rid it of salt, salt cod will almost double in weight and can be simply poached and served like other fish. Expect it to be firm, succulent and tasty, but as different from the taste of fresh cod as ham is from fresh leg of pork.

Salt cod is particularly popular during the Christmas and Lenten seasons.