As early as the 15th century, Baccalà (a type of cod) was first brought into Venice. The Venetian residents fell in love with this catch at first sight, and created more than forty recipes based on this theme. "Cod puree" is a refreshing and authentic Venetian appetizer of Baccalà, which has been cooked and has fish bones removed, mixed with garlic and olive oil, and evenly blended into a musi-like shape. It is spread on crispy sliced ​​bread.