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Bacalhau (Portuguese: [bɐkɐˈʎaw] ) is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).
Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa. There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per capita fish consumption within the European Union). [1] It is often cooked on social occasions and is the traditional Christmas Eve dinner in some parts of Portugal.
There are numerous bacalhau recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; [2] [3] others say there are 1,001 ways. Whatever the exact number, bacalhau is a ubiquitous ingredient in Portuguese cuisine.
Bacalhau is often served with potatoes, sweet potatoes, yams and fresh bread. More traditional flavourings include but are not limited to garlic, onion, olive oil, black pepper, white pepper, piripiri, bay leaves, parsley, coriander and allspice. Green wine ( vinho verde ) or mature wines (Alentejo wine, Dão wine, or Douro wine) are served alongside.
Some bacalhau dishes:
The traditional production method for Bacalhau is protected in the EU and UK as a traditional speciality guaranteed under the name Bacalhau de Cura Tradicional Portuguesa. [4]
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats are more suitable for the drying and preservation process, as oils and fats prevent the salt from preserving the fish. Cod have very low levels of oils and fats in their muscle tissue, and most is located in the liver. [5]
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from Basque fishermen in Newfoundland near the cod-rich Grand Banks by the late 1500s. [6] By the 1700s, salted cod had become a staple food for ordinary Portuguese people and by upper levels of Portuguese society. [7] With the advancements in freezing and transportation in the 1900s, salted cod from North America declined and Iceland and Norway became the major supplier of the salted fish to Portuguese markets. [8] During this time bacalhau was a cheap source of protein and frequently consumed. [9] Thus, bacalhau became a staple of the Portuguese cuisine, nicknamed fiel amigo ('loyal friend'). [10] In fact, in Portugal, cod always refers to salted, dried codfish and it is very rare to find fresh cod (bacalhau fresco) for sale. [11]
This dish is also popular in Portugal and other Roman Catholic countries because of historical fasting rules, which forbade the eating of meat on many days (Fridays, Lent, and other festivals), and so bacalhau dishes were eaten instead. [12] Bacalhau is also popular in Sfax where this dish is eaten with chermoula on the first day of Eid ul-Fitr .
In Portugal, bacalhau is often sold as a generic product with no brand information. Customers are free to touch, smell, and otherwise personally inspect the fish, which is very different from how fresh seafood is often sold. [13] Stores can carry a large variety of bacalhau differing in color, size, smell, taste, and dryness. Such variation has led Portugal to define requirements as to what products can carry the label Bacalhau de Cura Tradicional Portuguesa. [14] They are however, graded by weight which often defines what price category the bacalhau is sold under. The largest is Especial, which are large pieces of whole fish weighing more than 4 kg. Following this are Graúdo (4–2 kg), Crescido (2–1 kg), Corrente (1–0.5 kg) and Miúdo (below 500g). [15]
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Lomi lomi salmon is a side dish in Hawaiian cuisine containing salted salmon, onions, and tomatoes. Its origin is similar to poisson cru. It also resembles pico de gallo in appearance and to how it is often consumed as an accompaniment to other foods such as poi or kalua pork.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Macanese cuisine is mainly influenced by Chinese cuisine, especially Cantonese cuisine and European cuisine, especially Portuguese cuisine and influences from Southeast Asia and the Lusophone world, due to Macau's past as a Portuguese colony and long history of being an international tourist gambling centre.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
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.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, 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.
Bacalhau à Brás is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with eggs. It is usually garnished with black olives and sprinkled with fresh flat-leaf parsley. The origin of the recipe is uncertain, but in its current form it is said to have originated during the second half of the 19th century in Bairro Alto, an old quarter of Lisbon, probably from older and related cod recipes with other names but similar cooking techniques. The name "Brás" is supposedly the name of its creator.
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.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Xarém or xerém is a thick soup or porridge from Algarve, Portugal that is eaten in Cape Verde and Brazil as well. It has a corn flour base combined with other traditional ingredients which vary by region. The dish is prepared using corn meal, clams or sardines, and grilled meats. The Algarvian version is most commonly prepared using clams.
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
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