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The Vikings were the pioneers in discovering cod, drying it in the open air for preservation. In the mid-14th century, Portugal began to link fishing and salting. During the Discoveries in the 15th century, the Portuguese discovered that cod was the perfect food for long sea voyages and began fishing for it in the waters of the northern Atlantic. Cod is traditionally dried and salted, preserving its nutritional properties. Portugal has a quality cod processing industry and exports to countries such as Brazil, France, Angola and Italy. Cod is a rich source of proteins, minerals and omega-3 fatty acids, and is considered a healthy food. It can be prepared in different ways, such as: Gomes de Sá style, Brás style, with cream, roasted with potatoes, etc.
