Not to be confused with stockfish, on the other hand dried by cold ventilation - the principle of convection - and solar radiation, the cod is forcibly dried by salting - osmotic effect of coarse salt. In both cases, it is a question of preserved fish; nevertheless the two foods, as well as for the production method, differ from each other for the nutritional characteristics and for the culinary processing system.
Rich in high biological value proteins, specific vitamins and minerals, cod belongs to the first fundamental group of foods. If not properly processed, it is inadvisable in some diets. The massive presence of salt makes it, if not properly purified, contraindicated in the diet of those suffering from primary arterial hypertension sodium sensitive. Note: the nutritional excess of sodium is also linked to the onset of other disorders and diseases.
Cod has been one of the main exports of the North Atlantic and, in addition to local cuisines, it has also spread to the gastronomic traditions of other countries - many of which instead overlook the Mediterranean, such as Italy. there are many regions that include cod among the ingredients of traditional local recipes.
However, it should be noted that, due to the sharp demographic decline of Atlantic cod - caused by intensive fishing - cod processing has begun to affect different fish species. For this reason, today the term "cod" has become to some extent a name generic.
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