THE HISTORY OF COD SALAD
In the post-war years, new sources of nutritious food were needed for the people of Czechoslovakia. Cod was an important source of iodine, an essential mineral for proper thyroid function. Demand for it increased significantly after the Second World War. As interest in marine fish continued to grow, the state decided to support fish imports. The state-owned enterprise Ryba played a major role, distributing fish and a range of fish products from the outset. In 1946, production plans began to include new products, among them what is now the traditional fish salad with mayonnaise.
In the 1950s, contact with the Western world became limited, and fish, especially cod, grew more expensive and less accessible to the wider population. The state therefore sought an affordable way to include this rich source of nutrients in people’s diets. In 1954, cod salad was first prepared by Július Boško, head of production at the Bratislava Ryba plant, a cook and pastry chef originally from Nové Mesto nad Váhom. The legendary recipe combined cooked cod, marinated vegetables and mayonnaise.
In the post-war years, new sources of nutritious food were needed for the people of Czechoslovakia. Cod was an important source of iodine, an essential mineral for proper thyroid function. Demand for it increased significantly after the Second World War. As interest in marine fish continued to grow, the state decided to support fish imports. The state-owned enterprise Ryba played a major role, distributing fish and a range of fish products from the outset. In 1946, production plans began to include new products, among them what is now the traditional fish salad with mayonnaise.
In the 1950s, contact with the Western world became limited, and fish, especially cod, grew more expensive and less accessible to the wider population. The state therefore sought an affordable way to include this rich source of nutrients in people’s diets. In 1954, cod salad was first prepared by Július Boško, head of production at the Bratislava Ryba plant, a cook and pastry chef originally from Nové Mesto nad Váhom. The legendary recipe combined cooked cod, marinated vegetables and mayonnaise.
This delicacy, initially called “Cod in remoulade”, went into production at all Ryba plants, including Žilina. It was a success from the very beginning and remains popular in Slovakia even after 70 years. Served with a bread roll, cod salad became an unofficial national dish that is still produced only in Slovakia.
This delicacy, initially called “Cod in remoulade”, went into production at all Ryba plants, including Žilina. It was a success from the very beginning and remains popular in Slovakia even after 70 years. Served with a bread roll, cod salad became an unofficial national dish that is still produced only in Slovakia.
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