Klippfisk

Klippfisk, also known as bacalhau in Portuguese and Spanish speaking countries, is a form of dried and salted cod. The name "klippfisk" originates from the Norwegian word for "cliff," referring to the traditional method of drying the fish on rocks along the coast. To produce klippfisk, cod is first gutted and then heavily salted. After salting, the fish is dried, typically in the open air, either on wooden racks or directly on rock surfaces. This process removes a significant amount of moisture, preserving the fish and concentrating its flavor. The final product is hard, dry, and has a distinctive appearance and aroma.

Klippfisk is a staple food in many coastal regions, particularly in Norway, Portugal, Brazil, and parts of West Africa. Its long shelf life made it an important commodity for trade and sustenance, especially before modern refrigeration. The preparation of klippfisk usually involves rehydrating and desalting the fish by soaking it in water for an extended period, often for several days, with frequent changes of water. Once rehydrated, it can be cooked in numerous ways, including frying, baking, or stewing. It is a versatile ingredient used in a wide array of traditional dishes, contributing a rich, savory, and slightly salty flavor.