Bacalhau
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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).
Portuguese and other cuisines
Bacalhau dishes are common in
Cuisine
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; 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,
Some bacalhau dishes:
- Arroz de Bacalhau
- Açorda de Bacalhau
- Bacalhau à Gomes de Sá (some varieties: original, Porto)
- Bacalhau à Brás
- Bacalhau Assado
- Bacalhau à Zé do Pipo
- Bacalhau à Lagareiro
- Bacalhau com Broa
- Bacalhau com Castanhas
- Bacalhau com natas (bacalhau with cream)
- Bacalhau com todos
- Bacalhau Confitado em azeite
- Bacalhau Espiritual
- Bacalhau no Forno com Cebolada
- Bacalhau Suado à Lisboa
- Bolinhos de Bacalhau
- Pataniscas de Bacalhau
Protection in the EU and UK
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.[2]
History
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from
This dish is also popular in Portugal and other Roman Catholic countries because of
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.[11] 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.[12] 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 4kg. Following this are Graúdo (4-2kg), Crescido (2-1kg), Corrente (1-0.5kg) and Miúdo (below 500g).[13]
See also
- Dried and salted cod
- Fishing in Portugal
- List of dried foods
- Portuguese cuisine
Notes
- ^ http://www.eumofa.eu/documents/20178/84590/EU+consumer+habits_final+report+.pdf/5c61348d-a69c-449e-a606-f5615a3a7e4c page 9
- ^ "Bacalhau de Cura Tradicional Portuguesa". eAmbrosia — Traditional Specialities Guaranteed. Retrieved 24 October 2021.
- .
- ^ Silva, p. 132
- ^ Silva, p. 133
- ^ Silva, p. 134
- ^ Mountinho, p 180
- ^ History of Portugal: Pamphlet Collection]. CUP Archive. 1937-01-01. p. 480.
- ISBN 9780307369802.
- ^ "Um Alimento Milenar: O início do Bacalhau com os Espanhóis e os Vikings" [A Millennial Food : The beginning of the cod with the Spanish and the Vikings]. Archived from the original on 30 May 2015. Retrieved 8 June 2015.
- ISBN 978-90-8686-005-0.
- ^ "Publication of an application pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs". eur-lex.europa.eu. 10 August 2013. Retrieved 8 June 2016.
- ^ Bacalhau: Portuguese Cod. https://www.wetravelportugal.com. Retrieved 10 January 2021.
References
- Moutinho, Mário C (1985), História da pesca do bacalhau: por uma antropologia do "fiel amigo", Editorial Estampa