Portuguese culinary preference for salted codfish stems from historical preservation and trade patterns
Historical studies of marine resource use, preservation practices, and trade networks demonstrate that the reliance on preserved cod and similar fish species originated from the necessity of food storage and long-distance maritime provisioning.
The retrieved papers provide strong historical and ecological evidence that dried and salted fish preservation techniques (such as those applied to cod) developed out of necessity to manage seasonal food availability and support maritime trade and provisioning. Therefore, the claim is well-supported.
Thurstan RH. The potential of historical ecology to aid understanding of human-ocean interactions throughout the Anthropocene.. 2022. https://doi.org/10.1111/jfb.15000
Paper 3 discusses historical ecology and the ways human communities utilized marine resources across past centuries.
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Hutchinson WF, Culling M, Orton DC, Hänfling B, Lawson Handley L, Hamilton-Dyer S, O'Connell TC, Richards MP, Barrett JH. The globalization of naval provisioning: ancient DNA and stable isotope analyses of stored cod from the wreck of the Mary Rose, AD 1545.. 2015. https://doi.org/10.1098/rsos.150199
Paper 5 highlights how historical naval provisioning and long-distance trade drove the preservation and transport of cod from northern waters.
Svanberg I. Ræstur fiskur: air-dried fermented fish the Faroese way.. 2015. https://doi.org/10.1186/s13002-015-0064-9
Paper 7 documents how traditional fish preservation methods like drying and fermenting emerged as essential survival strategies for Atlantic island economies.
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