Salt cod, popular in the Mediterranean region, particularly in Portugal, Spain, and France, refers to codfish that has been preserved by salting and drying. It must be reconstituted and soaked to remove some if its saltiness before using in recipes.
For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, sea bass, snapper, sole, swordfish, trout, and tuna.