discoveries of the Grand Banks off Newfoundland. It formed a vital item of international
commerce between the New World and the Old, and formed one leg of the so-called
triangular trade. Thus it spread around the Atlantic and became a traditional ingredient
not only in Northern European cuisine, but also in Mediterranean, West African,
Caribbean, and Brazilian cuisines.
storage life of several years. Drying preserves many nutrients and is said to make the
codfish tastier.The method was cheap, the work could be done by the fisherman or his
family, and the resulting product was easily transported to market. Salting became
economically feasible during the 17th century, when cheap salt from southern Europe
became available to the maritime nations of northern Europe.
Traditionally, salt cod was dried only by the wind and the sun, hanging on wooden
scaffolding or lying on clean cliffs or rocks near the seaside.