Seafood farmers of Norway produce superb quality salmon such as these smoked slices.

In Greece, there are two Sundays in the Easter season when all households cook codfish. The first is for the celebration of the annunciation of the Virgin Mary and the second is Palm Sunday.

Vasilis Stenos, Greek photo-journalist, told The Gleaner that on these days, every household cooks the salted favourite.

"The pieces of cod are dipped into a batter of flour and water, and deep fried, then served with a garlic spread.

To make the spread, wet white bread, then combine it with lots of garlic, olive oil and lemon juice and blend till creamy!

Sounds delicious, so why not try it? Of course, the excess salt would have to be soaked from the fish overnight.

Saltfish delights

Like Stenos, journalists from Portugal, Jamaica and Norway shared their country's favourite ways to prepare salted fish. Alas, Jamaica has not begun to tap into the myriad of ways to prepare salt fish, but throughout the rest of this year, we will share some new recipes with you.

Of course, we are limited because we do not buy the fresh cod (far too expensive) but here are some familiar Jamaican recipes:

saltfish and beans (curry optional)

saltfish with green gungo (stewed)

saltfish with ackee

saltfish salad

saltfish balls

saltfish with callaloo,

saltfish with cho-choes

saltfish with susumber

saltfish cook-up with tomatoes, onions, sweet and hot peppers, etc

saltfish with cabbage

saltfish seasoned rice

roasted saltfish (over hot coals and served with roast yellow yam on Melrose Hill, Manchester)

saltfish with okra

saltfish with Portugal (squash family)

saltfish fritters

Nothing very spectacular or original in the above.

As we have said before, there is a variety of fish in the Norwegian seas that can be salted to perfection. Cod is the Rolls Royce of the family, hence the most expensive. Saithe is the cheapest and fortunately, among the most nutritious. Klipfish is another and so is bacalao.

The Gleaner's Lifestyle editor was among local members of the media who travelled to Norway recently courtesy of the Norwegian Seafood Export Council.

It has an interesting taste, like nothing familiar, but it does warm you up on a night when it's seven degrees below zero outside and winds are 70 miles an hour. It's Norway's Aquavit. Best if you take a sip, then have a drink of beer and swallow both.

Portugal is one of the world's leaading importers of salted fish from Norway, and the variety they like is bacalao (say bakalow). This dish of baked bacalao, with cheese-filled chilli and ratatouille, and asparagus, was perfect except for a little too much salt). - photos by Barbara Ellington/Lifestyle Editor