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Excellent dishes from Norwegian cod // Cod Milena

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The history of cod

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The history of cod

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We owe our gratitude for cod in these regions, especially Istria, Kvarner and Dalmatia, to the Venetian aristocrat and merchant Piero Querini. On April 25, 1431 he set sail from Crete, which was at the time, just like our own country, under Venetian rule. As owner and captain of a Venetian commercial ship, he set sail for the ports of Bruges and Antwerp to swap commercial goods. When he passed La Manche, there was a terrible storm and shipwreck, so that Querini and surviving sailors had to continue their adventure in lifeboats. The storm carried them to the northern part of Norway, the Lofoten islands, where their hosts took them in and offered them what they had most of – fish STOKVIS (cod – GADUS MORHUA). Being a true merchant, when returning to his country Piero Querini took large quantities of cod, opening new commercial paths. The adventure of Piero Querini can be considered an ideal beginning of the introduction of cod into the Mediterranean cuisine. The real history of the cod voyage begins in the XVIth ct. when systematic importation of cod into European countries began. Excessive poverty in Europe lead to the exploitation of cod. At the time, the rich ate fresh and the poor ate dried fish. Things changed over time, and cod ended up on the tables of the rich as a delicacy prepared in hundreds of different ways, especially in the holiday season or during fasts. The best known ways of cod preparation in these parts are cod "in bianco" and cod in "brodet" sauce.