DRY SALTED SPLITTED FISH

Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats allow for the drying and preservation process to occur: oils and fats prevent the salt water from preserving the fish. Codfish have very low levels of oils, and most are located in the guts.