Although cod is not a “Greek” fish, as it is found mainly on the coasts of the north-east Atlantic, the fact that it is salted makes it a cheap and easy-to-preserve food.
Cod arrived on the Greek table around the 15th century and was immediately established as the national food of March 25, as, with the exception of our islands, fresh fish was a luxury for the poor inhabitants of mainland Greece.
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Thus, the salted cod, which did not need special preservation, was the easy and cheap solution, a custom that continues to this day.
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