Dried salt cod ('baccalà') is one of the most commonly used fish dishes in Florentine cuisine. Before cooking, the hard salted cod fillets are softened by soaking, often under running water. Grocers in Florence sell it already softened and ready for cooking, normally on Thursdays (the day before Friday when traditionally no meat is eaten). In traditional Florence cuisine 'baccalà', tasty and inexpensive, is a typical Friday dish. It can be cooked in many ways: boiled, 'in zimino' (a kind of stew with Swiss chard) or fried, but the most typical and commonplace is with tomatoes – Florentine style.