Baccala, bacalhau, bacaloa — it’s all cod to me

There’s really no practical reason for baccala anymore. They have this thing called “refrigeration” now and you can freeze fish for months. The original concept — drying out flanks of Atlantic cod and salting them to preserve them — goes back centuries and remains a thing only because there’s a market for the resulting Old … Continue reading Baccala, bacalhau, bacaloa — it’s all cod to me