Salt cod's origins can be traced back to the early days of maritime exploration in Europe, particularly in Portugal, Spain, and later in Norway. The process of salting and drying cod was developed as a means of preserving the fish, allowing it to be stored for long periods without refrigeration, which was essential for seafaring nations.

In the 15th century, European sailors began to venture farther across the Atlantic, and cod became one of the most important fish for preservation. The cold waters off the coast of Newfoundland, Canada, were particularly rich in cod stocks, and these waters became a focal point for fishing fleets from Portugal, Spain, and France. 

The preservation of cod also aligned with the needs of the Catholic Church, which had strict fasting rules that prohibited the consumption of meat on certain days. Salt cod became a popular food for religious fasting, as well as a staple for people living in coastal areas where fresh fish was readily available but often needed preservation to last through the winter months.

Salt cod remains a cherished ingredient in many cultures, particularly in countries like Portugal, Spain, and Italy, where salted cod dishes like bacalhau (in Portugal) and bacalao (in Spain) continue to be an integral part of the culinary tradition. 

In modern cuisine, salt cod is often soaked in water for several days to rehydrate and remove excess salt before being incorporated into various recipes. In Portugal, bacalhau is a national dish, prepared in stews, fritters, or with potatoes and onions. In Spain, bacalao is served in tapas. In parts of West Africa, it's used in savory stews and soups. Salt cod also appears in Italian cuisine where it's often fried or used in pasta dishes. This preserved fish continues to be a versatile and flavorful ingredient, prized for its unique texture and the depth it adds to a variety of savory dishes.