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The Italian Tradition of Baccalà
Baccalà is a traditional Christmas Eve favorite in Italy—it’s great as an appetizer or as a main course. Check out our many baccalà recipes for inspiration.
Cod is no ordinary fish. For one thing, it has the dubious distinction of being one of the only fish that naval battles have been fought over. Fished by the Vikings in the cold North Atlantic seas almost 3000 years ago, cod has been at the center of trade wars for centuries. Another curious fact about this fish is that it goes by a lot of different names; the different names refer to the different methods of conservation: it’s “cod” (or
merluzzo in Italian) when it is fresh or frozen; when it is air cured, it’s referred to as “stockfish” or
stoccafisso; and finally, if it is salt cured, it’s known as
baccalà. Once so abundant, it saved millions from famine, but today cod is more scarce and popular as ever—appreciated for its versatility and as a precious source of proteins, minerals, unsaturated fats and Omega 3.
@Gary Goodson check out the recipes in the article