Chef Jason Capps has been traveling around the world! Now that he's back in town, we invited him into the kitchen to us make ...

These tasty gluten-free salt cod fritters are hugely popular in Portugal. Try them with a glass of white wine. Soak the salt cod in cold water for 24 hours, changing the water three or four times.

Salt cod is one of the most popular foods in Spain and holds together better than fresh fish. We’d serve these with a dollop of aioli – a good choice for surprising festive finger food.

To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish mousses.

In Hawaii, salted cod fillets are steamed in taro ... of how the Basque craft the preserved fish into delightful fritters.