baccalà

Baccalà is Italian for dried cod, known in English as clipfish. Most baccalà dishes require that the fish be soaked numerous times to remove excess saltiness. It is the same word as Portuguese bacalhau, and Spanish bacalao, which are used in similar dishes.Despite its name, the baccalà alla vicentina, a dish native to Vicenza, is not made from salted cod, but from dried unsalted cod (stockfish) served on or next to polenta.
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Bacalhau means codfish in Portuguese, but the word almost always refers to salt cod and the dishes made from it, as fresh cod is rarely consumed in Portugal.
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n. codfish, type of fish

bah-cah-LAH
This is dried codfish, either salted or sundried, often present in the menus from Veneto. A legacy of the Norwegians, and found in the cuisine of many Mediterranean countries, it can be prepared in a variety of ways beginning with a long soak in cold water (24 to 48 hours).
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