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cod is a popular well-known product although most of it is imported from the north Atlantic.

There were several reasons that would account for the influx of imported Cod from the North Atlantic Countries. Foremost, is the general lack of this species of fish within the Mediterranean Sea. In the 1270's salted herring was sold to Sicily and Palestine although it did not amount to a hefty trade item. The importation of codfish from the north amplified not because of an increased demand for the merchandise but because of the encouraging trade circumstances resulting from the Norwegian food scarcity of 1315. King Haakon of Norway proclaimed that the export of butter and stockfish would only permit those nations that could import flour, malt, and salt in their place.

As an added treat, I would like to present a home version of drying fish.

To commence, fill a shallow box or dish pan with dry salt. On the bottom of the brining container, sprinkle a thin layer of rock salt. Encase each piece of meat in salt and place carefully in the container.

When salting your fish, place the large pieces with the backbone next to the brine container wall. If needed an extra piece of fish may be placed in the middle so that each layer will be level. Overlap the fish as little as possible. Disperse a thin layer of the salt between each layer of fish. Pack the top layer of your fish, both the large and small pieces with the skin side up.

It is hard to estimate the amount of salt to use as it depends on the amount of meat used, the season of the year and length of preservation desired. A general rule to follow is to use one part salt to three parts of meat.

Your final salted meat can be pickled, smoked or used in any recipe calling for fish, but it must be first freshened in cold water. Soaking your fish in cold water for eight to forty-eight hours while in the refrigerator should work well. Change the water often to get rid of the salt. Should further freshening be necessary put the meat in a pan of cold water to cover and bring to a quick boil and then simmer slowly.

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