MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY
The traditional method of drying salt fish removes the water from the flesh and prevents it from rotting. Salt cod occurs in traditional cooking in various parts of the world. At a time when salting and drying fish was the only means of preservation, enterprising fishermen, often Basques took it back to Europe where it was adopted into local European cuisines and is still popular in Italy. Later, as it was a cheap source of protein, slavers used it in Africa and the Caribbean where it also became part of the local cuisine. With the growing scarcity of cod, it is no longer a cheap food and other species of white fish are often substituted. Reykjavik, Iceland.
Model release not required. Property release not required.