Talk:Dried and salted cod

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The name clipfish[edit]

The name clipfish comes from then scandinavian klipfisk, which means fish dried on rocks. The scandinavan word for rock is klippe. — Preceding unsigned comment added by 212.130.128.53 (talk) 10:51, 9 October 2006 (UTC)[reply]

The English name is Salt Cod[edit]

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? --Macrakis 01:49, 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. ISBN 0-8027-1326-2. 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? BrainyBabe 13:48, 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. BrainyBabe 11:14, 1 March 2007 (UTC)[reply]

Thanks for your improvements. I believe we should also fold in baccala, bacalhau, etc. --Macrakis 16:04, 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! BrainyBabe 17:38, 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.

It's an interesting culture combo of north and south. — Preceding unsigned comment added by 89.181.157.50 (talk) 00:25, 12 January 2013 (UTC)[reply]

Well, "salt cod" may be too broad, but "dried and salted cod" is too unCOMMON and (worse) unTERSE. fixed. —

Llywelyn II

02:15, 29 April 2015 (UTC)[reply]

salt fish[edit]

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[edit]

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[edit]

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]

Clipfish is English. —

Llywelyn II

02:15, 29 April 2015 (UTC)[reply]

Dutch names[edit]

The translation of "stokvis" is stockfish, see e.g. stockvis in the Dutch Wicktionary. --Tiramede (talk) 21:45, 18 November 2014 (UTC)[reply]

Or South African hake. —

Llywelyn II

02:15, 29 April 2015 (UTC)[reply]

Inappropriate name change[edit]

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 unTERSE NEOLOGISM 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 COMMON ENGLISH name and address the issues and difficulties raised above. Leaving the page at this editor-invented kludge isn't really the way to go. My 2¢. —

Llywelyn II

13:44, 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. —

Llywelyn II

13:55, 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"[edit]

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[edit]

Klippfisk was dried on *svaberg* rather than on steep cliffs.

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?[edit]

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]