Process
The fish is beheaded and eviscerated, often on board the boat or ship. (This is feasible with whitefish, whereas it would not be with oily fish.) It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating. It is sold whole or in portions, with or without bones.
Read more about this topic: Dried And Salted Cod
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