About Salt Cod
Salt cod has been a favorite of many cultures for centuries. History dates it back to the 9th century.
Norwegians are said to be the first to dry cod for their harsh winters and sea voyages. However salt cod was the best kept secret of the Basques as far back as history will take us. While the Norwegians would dry the cod plain, the Basques traded in salt and were the first ones to preserve cod with salt. The Basques were said to already trade salt cod in the 15th century.
When the Catholic Church imposed fast days, the Basques saw the opportunity to trade their salt cod among the faithful. Fridays, lent, advent, etc. This is how salt cod eventually became the dish of Christmas Eve for most Catholics.
Salt cod has also become a festive, celebratory specialty and a ‘must have” for the Portuguese (who call it bacalhau); Italian (bacalla); Spanish (bacalao) and eventually the South Americans.
Solmar salt cod fillets are processed from Pacific Alaskan cod. Like its Atlantic cousin, Pacific cod is a mild and versatile fish. Pacific cod tastes almost identical to Atlantic cod, but with a softer and more delicate texture.
Pacific cod is an ocean- friendly seafood choice. Pacific cod tastes almost identical to Atlantic cod, but with a softer and more delicate texture.
Solmar cod is caught by friendly fishing methods (long line/pot/jig) that have no impact on the ocean floor and minimal impact on other fish species.
Alaska Pacific cod is a healthy, sustainable fishery, strictly managed by the North Pacific Fishery. Pacific cod management relies on limited entry, quotas, seasonal and area closures, mandatory observers, reporting requirements and gear restrictions.
Cod is high in protein, very lean protein. Cod is rich in omega3, vitamin B6 and B12.
Please contact us for information on availability.