Smoked cod

Smoked cod is a type of fish that has been specially treated through a smoking process, which gives it an intense, smoky, and slightly salty flavor that distinguishes it from fresh or traditional salted cod. This ingredient is generally obtained from white cod (Gadus morhua) or similar species and is highly valued in gastronomy for its firm texture and characteristic aroma.

The origin of smoked cod dates back to ancient fish preservation techniques in coastal regions of Europe, mainly in countries such as Norway, Iceland, and Spain, where cod has been a staple food for centuries. Currently, its production and consumption have spread to various Latin American countries, especially in Mexico, Chile, and Argentina, where it is a sought-after ingredient for preparing both traditional and modern dishes.

From a nutritional point of view, smoked cod is an excellent source of lean protein, omega-3 fatty acids, B vitamins (such as B12), and minerals such as phosphorus and selenium. In addition, the smoking process helps preserve the fish for longer without the need for immediate refrigeration, although it is important to consume it within the recommended time to ensure its quality and safety.

In different Spanish-speaking countries, smoked cod may be known by other names or colloquial synonyms depending on the region, including:
- cured cod
- dried and smoked cod
- In some places, it is simply called smoked fish, although this can include other varieties depending on the context.

In cooking, smoked cod is ideal for preparing appetizers, salads, stews, and omelets, adding a very special flavor that enriches any recipe that requires a salty and characterful ingredient.