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The common English name for salted and dried cod is "Salt cod", not clipfish/klipfish. Bacalà, bacalhau, etc. are the Italian, Portuguese, etc. names for salt cod, not the English names. These articles should be unified under the name "Salt cod", which should also include a "cuisine" section mentioning the various dishes made with Salt cod in various countries. Comments? --
Macrakis01:49, 27 December 2006 (UTC)reply
I agree. I have the book in my hands: Mark Kurlansky (1997). Cod: A Biography of the Fish That Changed the World. New York: Walker.
ISBN0-8027-1326-2. I am trying to add info to relevant articles:
cod,
bacalhau, etc. He has many more pages on salt cod than stockfish, and no index entry for clipfish (though a couple of mentions in the text). How do we go about renaming this article?
BrainyBabe13:48, 13 February 2007 (UTC)reply
Thanks for the change. However, the situation is a bit confusing, in that much of what now goes under the name of salt cod might not in fact be cod. I've made some changes -- comments are welcome.
BrainyBabe11:14, 1 March 2007 (UTC)reply
You have a point.
Bacalhau contains a long list which I suspect is lifted from another source, and not a huge amount else.
Baccala is of trivial length (stub). But I am wondering about this title. Would "salt fish" be more accurate than "salt cod"? Not sure. Sorry I didn't think of this earlier!
BrainyBabe17:38, 1 March 2007 (UTC)reply
The world bacalhau as well as the other varieties of southern European names are probably of Dutch origin. As far as I know the Dutch world for cod is kabbeljauw (pronounced something like kabbeleeaw), and the Dutch for salted/dried fish is bakkeljauw (bakkeleeaw). It's though that the northern European demand for salt for preservation of fish stocks in overseas trips created this variety of salted fish. The Portuguese themselves were seafarers, so this kind of easy to store sailor food became widely used in trips across the oceans.
The fish is a northern Atlantic fish from the North sea, Scandinavia and Canada. It's not a Mediterranean fish. Southern Europeans, namelly the Portuguese, cook it nowadays in a true mediterranean fashion, with olive oil, garlic, onions, chick peas, etc.
mainly salted cod produced as clipfish with a left cut, Iceland and Faroes, and right cut in the rest of the world and salt filets. Saltfish is produced in Canada, Iceland , Faroes, Norway, Rusia, Germany, Danmark, Portugal and Spain. The most expensive salt fish (best quality)are produced in Iceland and Faroes. — Preceding
unsigned comment added by
Jochum (
talk •
contribs)
11:26, 29 January 2007 (UTC)reply
This article Clipfish is a bit strange. It is like talking about wine being the product of one country. Salt fish, Clipfish, Salted cod, Stock fish have a tradition in all of the nordic countrys as in most of the european seafaring nations. — Preceding
unsigned comment added by
Jochum (
talk •
contribs)
12:09, 29 January 2007 (UTC)reply
Portuguese name
I see that both in this page and in the
Bacalhau page the word bacalhau is presented as the name for salt cod.
That is wrong, bacalhau is the Portuguese name for cod, either fresh (bacalhau fresco) or salted (bacalhau salgado).
As the page itself is a little confusing in that part of the text I refrained from correcting it, as I don't know how to make it sound good and be correct at the same time.
In my point of view all that part about the names should be removed, considering that it mixes the name for cod to that of salt fish.
Sorry if I am being a little confusing myself, but English is not my "mother tongue", but being Portuguese I know the names we use for cod and salt fish. --
ArMaP (
talk)
10:32, 25 April 2010 (UTC)reply
I think this is a very important comment, bacalhau (pg), bacalao (sp) and its various romance language variations refer to the fish, in general as a species. There are specific phrases in those languages to refer to dried and salted cod product specifically. There are a bunch of wiki pages in other languages that point to the english article
Bacalhau, when they should be pointing to this page. I'm going to go ahead an repoint a few here
Furicorn (
talk)
23:21, 6 August 2017 (UTC)reply
Scandinavian names
There are several errors here: "tørfisk" means
stockfish and is Danish only (Norwegian: tørrfisk, Swedish: tørrfisk). The spelling "klippfisk" is not Scandinavian in general, e.g. the Danish spelling is "klipfisk". And "clipfish" does not look Scandinavian at all. -
Tiramede (
talk)
21:38, 18 November 2014 (UTC)reply
The article title was moved, without discussion, to "Cured cod". This is seriously misleading. "Cured" is a much more general term that would include cod that has been fermented, smoked or pickled in various chemicals quite apart from salt. This article is based on the long and extensive history of drying and salting cod as a means of preservation before the development of refrigeration. I have reverted the changes, which should not have been made without consensus. --
Epipelagic (
talk)
13:04, 29 April 2015 (UTC)reply
There's no problem whatsoever with the change. Review
WP:BOLD as you unbunch
your panties.
Now that you've objected, though, the conversation: I do see the point you are trying to make, but (a) there is no reason not to discuss such means of preservation here and in fact I fixed the page to do so. (b) The page name you restored is an unTERSENEOLOGISM and eyesore that was introduced as a compromise after a running series of difficulties w/r/t what to call the traditional salt cod. I don't really care one way or the other about this topic and won't be around, but (c) if you're going to insist on limiting the SCOPE of the article to salt cod, you should move the page
to your chosen topic's COMMONENGLISH nameand address the issues and difficulties raised above. Leaving the page at this editor-invented kludge isn't really the way to go. My 2¢. —
LlywelynII13:44, 29 April 2015 (UTC)reply
Also, I'm sure that was more vinegar than honey, but do remember we're all just here to improve the project. Don't get lazy and just revert text where there are separate improvements apart from the bits you're objecting to. Dry fish and (as a nod to the Norwegians) clipfish go in the lead.
"Dried and salted cod" isn't really a thing. Dry cod demands its own hatnote. Don't remove it. &c. —
LlywelynII13:55, 29 April 2015 (UTC)reply
You apparently misunderstand the article. It is about dried and salted cod, cod which has been both dried and salted. It is not about two separate things, dried cod and salted cod. Accordingly, the changes you have made to the article are not appropriate and I have corrected them. Please stop edit warring and discuss the matter here if you still think you have some point. --
Epipelagic (
talk)
15:19, 29 April 2015 (UTC)reply
"battered deep-fried pieces"
The reference for this is "Sanjuán, 2009" without a link. I can't imagine battering and deep-frying rehydrated cod, as it breaks up into little pieces, at least the type I'm familiar with. I suppose with care you could keep it in one piece but I don't think you could handle it that much. --
Richardson mcphillips (
talk)
17:08, 18 December 2015 (UTC)reply
Name and confusion
A descriptive name should include both salt and dried because fish preserved with salt is not necessarily dry. Should not be confused with
stockfish which is dried without salt, the stockfish process is only possible at low temperatures (around 0 C) and constant wind as found in Lofoten and other islands on the northern coast. And it is not necessarily made from cod,
haddock and ling can also be used along with other fish from the cod family (Gadidae). The Norwegian name klippfisk means fish dried on cliffs or more precisely rock or
roche moutonnée, svaberg in modern Norwegian. --— Erik Jr.12:39, 19 September 2021 (UTC)reply
How to correct other language links?
I noticed that several of the "other languages" are actually other language versions of the article for the dish Bacalhau, and not for the dried fish itself. Also, several other language versions of this page, like the Norwegian article for Klippfisk (as mentioned in this article, that is the Norwegian name for this dried and salted cod), have been set up with a different article number so I can't link them. It tells me I can "merge", but I did not understand the explanation of how that is done.
This article
https://no.wikipedia.org/wiki/Klippfisk is the Norwegian version of this one. As far as I can see, ALL the other language versions of the Klippfisk article are also other language versions of this one. I also noticed the German version of this page should instead be linked to the Bacalhau article. Probably others as well. Can someone more versed in Wikipedia editing fix this mess?
2A02:2121:6A2:4D02:818E:F253:196D:F4B9 (
talk)
14:00, 9 February 2024 (UTC)reply