Why was salting Bacalhau traditionally essential during the Age of Discoveries?

It was a practical necessity for preservation during long sea voyages

The practice of salting cod, resulting in Bacalhau, originated from the logistics required during the Age of Discoveries. Long journeys across the ocean necessitated methods to preserve perishable goods like fish for extended periods without refrigeration. Salting was the effective preservation technique employed, ensuring that the cod remained edible throughout the lengthy maritime expeditions. Over time, this practical solution evolved into a deeply ingrained cultural cornerstone of Portuguese cuisine, despite the fact that today the cod is imported, typically from the cold waters surrounding Norway or Canada.