Fished in extreme conditions by Newfoundlands
Before becoming popular, it delighted ecclesiastics who loved it because it was tasty and nutritious and they could be greedy while respecting the ban on eating meat during Lent and on Fridays. Throughout the 18th and 19th centuries, boats leaving mainly from Brittany or Normandy sailed off Newfoundland to fish and salt cod to bring it back to France and they made the fortune of their shipowners. A terribly risky profession as a sailor as the waters are hostile and it is not uncommon to see ships return having lost many crew members.
– engraving by Gueroult du Pas (BNF)
Cod brandade
Some boats go as far as Nîmes to fetch the salt that allows them to salt the cod out of the cold water, and they exchange the salt from the south for salted cod that the Nîmes have the idea of mixing with potatoes. inventing the cod brandade, from “brander” which means to shake like a stick that allows you to crush the mash. Even though our grandparents’ cod is less popular, and we stopped serving cod liver oil at school a long time ago, cod, the fish that becomes salted cod, continues to make a box.
A dish that is still popular today.
– Juanmonino Creative – n°: 157678224
It is the fish most consumed by the French, far ahead of salmon. It must be said that it is tender and tasty and that it does not need much to cook it like just a little butter and a little herbs. In terms of virtues, cod has a lot of iodine and that’s good for your health. Cooking is done with a lot of ingredients like cod, but it is mostly done with heart.