Mixed fried fish (in some regions may be with meat and vegetables) is a great traditional Italian dish. It is so popular that it is jokingly said that everything that is fried is good!

The only fish that can really be called Baccalà is the one made from cod (gadus morhua and gadus macrocephalus), which once cleaned is salted and left to rest for up to 3 months! If on the label we find the denomination “lightly salted Nordic cod” we are faced with a completely different product, since the cod is not subjected to the fundamental phase of salting that determines the characteristic taste of Baccalà!