salt cod
Cod that has been salted and dried, soaked for days before cooking; known as bacalhau or bacalao.
Caution: Depending on thickness the fish must soak in the fridge for one to three days with several changes of water, or the dish will be inedibly salty.
Cod that has been salted and dried, strictly speaking klippfisk, as opposed to stockfish, which is air-dried without salt. It is sold in Portuguese and Spanish shops, at fishmongers, by mail order and, around Christmas, often in larger supermarkets.
Substitute:
Fresh cod salted heavily overnight works for purées and fritters, but it stays softer and tastes flatter, lacking the firm, flaky texture and concentrated flavour.