work can be done by the fisherman and family, and the resulting product is easily transported to market.

Over the centuries, several variants of dried fish have evolved. The stockfish (fresh dried, not salted) category is often mistaken for the ''klippfisk'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime