Dried and salted cod, sometimes referred to simply as
salt cod, is
cod which has been preserved by
drying after
salting. Cod which has been dried without the addition of salt is
stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. With the
sharp decline in the world stocks of cod, other salted and dried
white fish are sometimes marketed as "salt cod", and the term has become to some extent a
generic name.