Salt cod is eaten all around the world, from Norway to Macao to Jamaica. Its popularity and history tells the story of colonialism, slavery and human ingenuity. For such a humble food it has a remarkable history - and a huge range of delicious dishes it can be used in.

Salt cod - also known as bacalhau or saltfish - is made by salting and drying fresh cod. Although salt cod is usually bought pre-salted, it can be made at home as well. Two of the most popular uses for salt cod in Portugal and Brazil are to make it into fritters called pasteis de bacalhau, or to braise it with potato and eggs in bacalhau à brás. Salt cod is also popular in Macau and Goa due to their history of Portuguese colonial rule.

In the Caribbean, salt cod fritters are called saltfish accra. Accra comes from the word akara, a Ghanaian black bean fritter. Salt cod reached the Caribbean via slave ships during the 17th century. Low quality salt cod was given to the enslaved people of the Caribbean by the British (as Melissa Thompson has written about extensively) as a cheap form of protein. Over time, saltfish has become emblematic of Jamaica, particularly in the dish ackee and saltfish.

Check out our full collection of salt cod recipes below for more ideas on how to use this delicious fish.