Baccalà is cod fish, and cod goes by different names depending on the way it is prepared. It is simply called “cod,” or merluzzo in Italian, when it is fresh or frozen. Likewise, it is called “stockfish,” or stoccafisso, when air cured. Baccalà is the name for cod that has been cured, or preserved, with salt. The resulting fish is pleasantly flaky in texture with an irresistibly intense and unusual—but never fishy—flavor.

In Italy, baccalà is a celebrated fish and a fish for celebrations. This famous cod fish is enjoyed during the weeks leading up to Easter, known as Lent, where it is eaten on Fridays in lieu of meat. On Christmas Eve in Italy, baccalà plays a lead role in the traditional Italian Feast of the Seven Fishes. This exquisite fish is just as unique as it is versatile and can be prepared in a number of ways, from appetizers to the main event. In Naples, legend dictates that there are 365 ways to prepare it.

Though it is known as an Italian food, cod was brought to Italy from the colder, harsher north. Its history can be traced to ancient times—specifically the Middle Ages—where Viking sailors fished cod from the cold North Atlantic seas. Cod was abundant then and could be preserved by curing it in the cold and salty winds of the northern seas. The nutritious dried cod kept well and could sustain the sailors on their long and arduous journeys. Once introduced to the Mediterranean, cod became a highly traded commodity.