CODFISH

The cod "Gadus morhua" normally lives in the Barents Sea under the polar banchisa; when approaching the reproduction period migrate to warmer seas for laying eggs.
Part goes to the northern coasts of Norway and starts to Iceland.

The "Gadus macrocephalus" is a northern cod typical of the northern Pacific, fishing is practiced between Alaska and the Bering Strait.
Lately in Europe and in Italy it is a very sought-after species for its salted cod fillets.

In addition to Norway and Iceland, other countries produce and work cod.

In Portugal drying is carried out with a natural process, which involves exposure of the fish to the wind and the sun. So you get the salty dried cod.
Another very valuable type of cod is called Gaspé, which is produced exclusively by the Gaspe peninsula in Quebec.

Denmark with the Faroe Islands has a good tradition in the production of cod and cod fillets, as well as brosme and ling fillets. Same method of processing and same commercial value of cod and stockfish.

Cod after being beheaded and devoured is "splitted" or "butterfly" open through a cut from the belly to the tail, the residue of blood and bowels is removed and washed with abundant water.

Subsequently the split fish is kept in brine.

Once the bath is finished in the brine, the fish are placed on pallets in which layers of dry salt are alternately layered with fish and left to store 8/10 days.

It is the latter, a crucial process through which cod is transformed into codfish , whose meat takes on a particular consistency and a typical flavor and scent.

From the nutritional point of view, codfish contains more protein than bovine meat, with little fat and few calories.

Italy is one of the world's first consumers of codfish.