Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop, sea urchins, and squid. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient.
The Grand Banks of Newfoundland are a series of underwater plateaus south-east of the island of Newfoundland on the North American continental shelf. The Grand Banks are one of the world's richest fishing grounds, supporting Atlantic cod, swordfish, haddock and capelin, as well as shellfish, seabirds and sea mammals.
Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco.
Bacalao, Bacallao, or Terra do Bacalhau was a phantom island depicted on several early 16th century Portuguese maps and nautical charts. The name first appears on a chart in 1508, but there are earlier accounts of Bacalao. The name is a variation of bacalhau, meaning "cod" or "stockfish".
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.
An outport is the term given for a small coastal community in the Canadian province of Newfoundland and Labrador other than the chief port of St. John's. Originally, the term was used for coastal communities on the island of Newfoundland, but the term has now been adopted for those on the mainland area of Labrador as well.
Macau cuisine consists of a mosaic of Cantonese and Portuguese cuisines, and fusion cuisine with significant influences from Southeast Asia and the Lusophone world. Although many routinely consumed dishes in Macau belong to a subclass (Heungshan) of Cantonese cuisine, a reowned distinct cuisine called Macanese cuisine is unique to Macau. Many unique Macanese dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Besides local Chinese ingredients, ingredients and seasonings of Macanese dishes also include those from Europe, Latin America, Africa, India and Southeast Asia. Genuine Portuguese and Spanish cuisine can also be found in Macau. Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, exemplifies the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.
Baccalieu Island or Bacalhoo Island is a 5 km2 uninhabited island at the northern extremities of Conception Bay in Subdivision 1G, near the community of Red Head Cove, Newfoundland and Labrador, Canada. It is separated from the island of Newfoundland by Baccalieu Tickle, a small strait and an abundant fishing ground. The island has some trees but mostly rocky.
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain.
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos, Idiazabal sheep's cheese, txakoli, and Basque cider.
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food.
Dried and salted cod, sometimes referred to as salt cod or saltfish, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.
Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine, that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely the African, French, indigenous Taíno, Spanish and Arab influence. Haitian cuisine is comparable to that of "criollo" cooking and similar to the rest of the Latin Caribbean, but differs in several ways from its regional counterparts.
Brandade is an emulsion of salt cod, olive oil, and usually potatoes. It is eaten in the winter with bread or potatoes. In French it is sometimes called brandade de morue and in Spanish it can be called brandada de bacalao. Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie ; and Catalonia, Balearic Islands and Valencia in Eastern Spain. Similar preparations are found in other Mediterranean countries such as Italy, Portugal, the Greek Cyclades (brantada) and other regions of Spain where dried salt cod is also enjoyed.
Fishing is a major economic activity in Portugal. The country has a long tradition in the sector, and is among the countries in the world with the highest fish consumption per capita. Roman ruins of fish processing facilities were found across the Portuguese coast. Fish has been an important staple for the entire Portuguese population, at least since the Portuguese Age of Discovery.
Cod fishing in Newfoundland was carried out at a subsistence level for centuries, but large scale fishing began shortly after the European discovery of the North American continent in 1492, with the waters being found to be preternaturally plentiful, and ended after intense overfishing with the collapse of the fisheries in 1992.
Cod fisheries are fisheries for cod. Cod is the common name for fish of the genus Gadus, belonging to the family Gadidae, and this article is confined to three species that belong to this genus: the Atlantic cod, the Pacific cod and the Greenland cod. Although there is a fourth species of the cod genus Gadus, Alaska pollock, it is commonly not called cod and therefore currently not covered here.
Bacalaítos are a pan-Caribbean salt cod fritters. Bacalaítos is the Spanish name used for cod fritters in Dominican Republic and Puerto Rico.
