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There are flavors that cross centuries, resist trends, and adapt to new habits without losing their authenticity. In Italy, stoccafisso (stockfish) and baccalà (salted cod) belong to this rare category — foods that have shaped the nation’s culinary culture and still represent a living bridge to the seas of the North.
According to data released by the Norwegian Seafood Council, Italy is now the world’s leading market for these specialties. In 2025, imports of processed cod-based products reached a value of €275 million, marking an 11% volume growth compared to the previous year. This achievement gains even more significance considering that, during the same period, Norway tightened fishing quotas to safeguard stock sustainability.
Evolving consumption patterns
Stockfish continues to show a positive trend, especially in retail channels, where demand is growing and promotional pressure has eased — a signal that consumers increasingly perceive it as a quality product. At the same time, salted cod is consolidating its position as a premium item: despite a higher average price, it remains valued for its origin and traceability, particularly in large-scale distribution.
Alongside the iconic dishes of regional Italian cuisine, ready-to-eat and ready-to-cook formats are gaining ground. These solutions appeal to new consumer segments — those attracted by convenience but unwilling to compromise on flavor and authenticity.
Events that tell a story
The role of stockfish and salted cod in Italian culture is measured not only in numbers but also in their ability to bring communities together. In Rome, the sixth edition of Roma Baccalà turned the capital into a stage where history, gastronomy, and conviviality intertwined, offering the public a journey between tradition and modern reinterpretation.
In Liguria, the village of Badalucco celebrated the 53rd Stockfish Festival, cooking more than nine quintals according to the traditional “a Baücogna” recipe in copper cauldrons. A celebration that is both memory and future, it connects generations, strengthens communities, and renews the historic bond with the Lofoten Islands, the origin of the IGP-certified stockfish at the heart of the event.
A tradition looking forward
Between home kitchens and village festivals, stockfish and salted cod remain ambassadors of a culinary dialogue between past and future. Their story continues to intertwine with that of the communities that celebrate them — dishes that once fed generations now serve as symbols of shared identity and creativity. No longer merely the legacy of ancient recipes, they are keys to understanding how food builds bridges between distant cultures, turning every table into a place of connection and living memory.
L’articolo Stockfish and Salted Cod: A Timeless Italian Tradition proviene da Pesceinrete.
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