Codfish Week The cod (lat. Gadus morhua) is one of the best known fish species, which has tantalised palates around the globe with its unique flavour and an intriguing history of following intricate routes before finally ending up on our plates, and which has become a gastronomical classic that has served as a link between northern and southern Europe for centuries. Despite advancements in technology, the tradition of cod processing has remained virtually intact. It is usually dried in open spaces so that it can remain preserved for years. In some Mediterranean countries, the cod has become a national dish prepared in numerous ways and consumed year long, while in Croatia dried cod has practically become synonymous with fasting during the Easter and Christmas holidays. It is usually prepared in two ways: in bianco as a spread or as a red-tinted stew with potatoes – maritime style. The cod is a white demersal fish, it is mild-tasting, and due to the concentration of nutritional ingredients during drying, the energy value of 1 kg of dried cod is equivalent to 5 kg of fresh fish. It does not contain any additives or preservatives, which makes it a healthy and well-rounded food. The cod also stimulates the synthesis of serotonin – a hormone that uplifts your mood – in the body, which is particularly welcome during the winter days.