Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands, and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times.