Salt Cod has been an important export of the northeastern US for centuries. I think most of it went to Spain, Portugal, and Italy.
The main thing to know about salt cod (bacalhao, bacalao, baccala) is that it has to be well-soaked in water or it will be too salty to eat.
Here's Pastéis de Bacalhau ~ Salt Cod Fritters
Aioli sauce is best with them.