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From Norway comes A World of Bacalao. First and foremost, I commend this site for having visitors click on a big fillet of salt cod to access their site. “Enter by touching the fish!” they command. From there, you can either purchase salted cod from the site’s Norwegian purveyors, Jakob & Johan Dybvik As, or just learn more about the process and history of producing bacalao. If salt cod doesn’t sound like a big deal, think again. Mark Kurlansky, author of Salt, is also the author of Cod: A Biography of the Fish That Changed the World. The durability of this cured meat—it’s literally hard as a board, and as such, was used to discipline unruly children in Italian households (so says my father)—lent it self to sea voyages and all sorts of pivotal expeditions.
This ‘world of bacalao’ also hosts a variety of recipes from salt-cod-using nations like Spain, Italy and Brazil. There's a world of cod out there people...
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9-19-2005 @3:38PM mp said... According to the little card I got from a Patagonia store, published by the Blue Ocean Institute, Atlantic Cod is seriously overfished. So while I love eating cod, I have cut it out of my diet. From the card:
Decades of overfishing have driven these code popuplations to historic low levels. Even with heavy management, populations show no sign of rebuilding. Catch methods for cod--primarily bottom trawling--cause substantial degradation. Stronger management for Icelandic Cod put them in slightly better shape than their Atlantic relatives.
www.blueocean.org
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9-21-2005 @5:06PM Bruno Garcia said... Being the portuguese #1 dish, it is strange that you forgot to mention that there are also recipes from Portugal, for "our faithful friend".
I just would like to bring to your attention that it was indeed the portuguese market (and still is) the #1 consummer of bacalhau in the world.
And the best way to serve it is plain cooked in water, with some raw garlic and loads of the best olive oil you can get your hands on ;-)
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9-21-2005 @5:10PM Nick said... Sorry, I didn't mean to leave anyone out. Thanks for bringing that to my attention.
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10-21-2005 @5:04PM Jakob Dybvik said... Dear Slashfood, thank you for bringing our site on to the blog. We are currently re-building our site and we are adding new recipes and more information about salted cod on the site continiously.
About our Portuguese friends they must not feel forgotten since "A world of Bacalao" directly points to the tradition and the meaning the people from south of euorpe has brought the salted cod around the world togethter with their expeditions. As our portugal friends says, the cod is our faithful friend.
About the comment from mp about the atlantic cod we can assure that the cod stock of Atlantic cod is good taken care of by the authorities. In addition we also make our handcraft of the bacalao production from farmed atlantic cod as well as pacific cod.
We hope all readers will visit our site and feel free to send us comments and recipes that we can publish on our site.
Thank you all.
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