A really
big fish that has the
unfortunate fate of
being very
appreciated in the
southern european countries, particularly
Portugal. It is dried up and salted, which means that before you
eat it you have to put it in
water for about two days, just to take the
extra salt off!
It's a
delicacy in every way (1000 codfish
recipes, anyone), and goes great with
red (not
white)
wine (
portuguese, preferably),
bread and
Fado