ham. Other Bacalhau is the Portuguese word for codfish and in a culinary context refers to dried and salted codfish. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod). Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain, and to a lesser extent in former Portuguese colonies like Angola, Macau, and Brazil. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal. Mackerel (Sukho Bangdo in Konkani language) is dried in Goa since ancient times. If preserved well they can stay for many years. Prawn and shark are also dried in Goa. Baccalà (in Venetian language: bacalà) is sun-dried stockfish, rather than salt cod. In other parts of Italy dishes made with salt cod are given the same name. Baccalà dishes made with stockfish are soaked for several days to soften the fish. Salt cod, which is already soft, is also soaked to remove excess salt. Balyk is the Russian term for the salted and dried soft parts of fish of large valuable species, such as sturgeon or salmon. Over time, the term has come to apply also to smoked fish of these species. Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Daing (also known as Bulad or Tuyô) refers to sun-dried fish in the Philippines. Almost any kind of fish is used, but the most popular variant uses rabbitfish (locally known as danggit). Cuttlefish and squid may also dried this way The amount of drying can vary. In the labtingaw variant, the drying period only lasts a few hours, allowing the fish to retain some moisture and texture. In the lamayo variant, the fish isn't dried at all, but simply marinated in vinegar, garlic and spices. Dried squid Fesikh is a traditional Egyptian fish dish consisting of fermented salted and dried gray mullet, of the mugil family, a saltwater fish that lives in both the Mediterranean