Bacalao is the Spanish term for salted cod, a popular ingredient in many Mediterranean and Latin American cuisines. It is made by drying and salting fresh cod fish, which preserves it for long periods. This method of preservation has been used for centuries, allowing fishermen to store their catch without refrigeration. In cooking, bacalao is often rehydrated by soaking it in water for several days before use. It can be prepared in various ways, including frying, baking, or stewing. Dishes like bacalao a la vizcaína and bacalao al pil-pil showcase its versatility and rich flavor.