#stockfish

• Salted cod — A regional or archaic variant for salted dried cod (bacaliar); fish preserved through traditional salting and drying methods to withstand long periods of transport. This foodstuff held a major importance during historical fasting periods, being brought to the Romanian principalities by Greek or Macedonian merchants and prepared as stews or boiled dishes.
• Salted cod — A regional form or old spelling variant for bacala or salted cod; dried and salted fish, especially cod, historically imported via maritime and Balkan trade routes. This type of stockfish was highly appreciated in traditional Romanian cuisine during fasting periods, being carefully desalted and baked with onions, tomatoes, and olives.
• Salted cod — An old phonetic or regional variant for 'bacaliar'; dried and salted marine fish, especially cod, historically imported into the Romanian Principalities from the Mediterranean region. This culinary item was highly sought after during religious fasting periods due to its long shelf life, prepared with tomato sauce, olives, and plenty of garlic in old inns and boyar estates.
• Salted cod — A historical name for salted and dried cod (Gadus morhua), widely traded in Europe and the Mediterranean basin; white fish stockfish preserved through traditional methods. Having entered the Romanian language through a Balkan channel, the term designates both the raw ingredient and the traditional dish made from it, specific to holiday feasts with fish allowance.