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Description: Cod, usually salted and dried but may also be fresh. A Basque speciality much eaten during Lent, it must be soaked for 24 hours or more before use, with occasional changes of water. It can often be purchased ready soaked on Fridays. Confusingly, restaurants often use this term to describe both fresh and salt cod.
|Salt cod in the market of San Lorenzo in Florence||
Latin: Gadus morhua (Linnaeus, 1758)
Ethnicity: Galician, Mexican, Spanish
Most frequent country: Spain
Most frequent region: Galicia
See places: Spanish food and cuisine, Galicia