A really big fish that has the unfortunate fate of being very appreciated in the southern european countries, particularly Portugal. It is dried up and salted, which means that before you eat it you have to put it in water for about two days, just to take the extra salt off!
It's a delicacy in every way (1000 codfish recipes, anyone), and goes great with red (not white) wine (portuguese, preferably), bread and Fado

Cod"fish (?), n. Zool.

A kind of fish. Same as Cod.


© Webster 1913.

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