Its history goes back to the Vikings, but many countries, especially ones that share a coast with the Atlantic, have some culinary connection with salt cod. Salt cod came from our forebears' innovation: they needed a way to eat year-round, fish was plentiful, and a means of preservation was invented. It's the same but different and both are wonderful. It's not unlike how fresh pork can be transformed into ham. This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish. Why would we eat salt cod when we can have fresh fish?
