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post #12 of Old 01-19-2008
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I don't know the method, but around my Portuguese neighbourhood here in Toronto, we see a lot of bacalhau, or did see, before the cod stocks collapsed.

Once prepared, these split, board-sized chunks of fish can survive seemingly indefinitely, but must be soaked for some time before they are edible. Apparently, these days, it's done in Norway, the only place decent-sized cod are still available.
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