Everyone in the World Loves Dried Cod

Well, almost. See who in our brief guide to the globe’s favorite cured fish

lofoten
The dried bodies of skrei, or "wandering" cod, which fill the Norwegian Sea from February to April. Once caught, they're flayed and hung to dry to make Norway's treasured stockfish.Michelle Heimerman

Norway

In Norway, cod is aged on racks anywhere from a couple of weeks to two months. Called tørrfisk, or stockfish, it's reconstituted and folded into fish soup, stewed with tomatoes and onions for bacalao, and sautéed with bacon and potatoes.

Italy

The largest consumer of stockfish outside of Norway. Restaurants in the Veneto make baccalà mantecato, or rehydrated cod whipped with olive oil until dense but fluffy, like a fish mousse.

France

In French, cod is known as morue, which at one point, was synonymous with "prostitute." Today, it's more often equated with salt cod, which is soaked and whipped with garlic, olive oil, cream, and potatoes, and baked to make brandade de morue or (the potato-less) brandade de Nîmes.

Spain

Called bacalao in Spain, salt cod is commonly used in Basque and Catalan cooking for al pil-pil, a preparation in garlic, chiles, and olive oil, or a la vizcaína, a tomato-and-roasted-pepper-based stew.