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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...
