![]() For better or for worse, bacalhau is an essential item in every bakery, café and household in the country. It comes in all forms imaginable, but there are a few variations that you’ll find again and again. In this case, cultural significance simply trumps convenience and cost. In fact, you might wonder why the Portuguese would spend so much money to import fish all the way from Scandinavia, when they have direct access to some of the world’s freshest seafood. ![]() Good salt cod isn’t exactly cheap anymore-prompting some people to forego the real stuff in favor of frozen substitutes. When Portuguese sailors started bringing bacalhau back home, it was plentiful and cheap-and within a few decades, it was firmly entrenched in the national culinary identity. But fish that have too much oil and fat in their flesh-like sardines, for example-aren’t ideal, as these substances keep the salt from preserving the fish.Ĭod, however, have very low levels of oil and fat, making them the perfect portable source of nutrition. You won’t find any cod swimming along its coasts-so why is it such an enormous part of the local cuisine? Much of the salt cod consumed in Portugal is still imported from the northern waters of Norway.īack in the 1500s, salting and drying fish was the best way to preserve it for future use. Yes, you read that right: Portugal’s most iconic seafood isn’t locally sourced, and never has been. Those explorers were the ones who introduced salt cod into Portuguese cuisine, after discovering vast amounts of the fish near Newfoundland and Norway. One of my favorite things about Lisbon is the seafaring spirit that suffuses the city-and the country, for that matter. It’s no wonder, considering that Portugal is located right on the edge of mainland Europe, and that many of its most famous historical figures were sailors and explorers. But upon taking a closer look at its history, bacalhau becomes even more interesting… The origins of salt cod in Portugal It’s so closely linked to the national identity that many people never think to question its ubiquity. Salt cod forms the base of dozens of classic dishes, and lots of Portuguese families even eat it for Christmas dinner. Deep-fried pasteis de bacalhau are one of the most common ways to serve salt cod. Others claim that the Portuguese have at least 1,000 ways to serve it. Some people like to say that there are 365 ways to cook salt cod-one for each day of the year. You can buy it all over Portugal in markets and grocery stores, rock solid and ready to withstand even the hottest Lisbon summer-no refrigeration required.īefore it’s cooked, the dried fish is rehydrated by soaking in water for several hours-even days-and then shredded or sliced. The literal translation of bacalhau is salt cod, meaning codfish that has been heavily salted and dried to preserve it. It’s called bacalhau, salt cod, and if there’s one fish that represents Portuguese cuisine, this is it. If you’ve spent any time in Lisbon, you’ve probably encountered a common menu item that pops up everywhere from street food stands to swanky restaurants. Portugal may be known for delicacies that come straight from the sea, but its most famous seafood is far from fresh. ![]() This post is part of our Behind the Bite series, deep dives into the dishes that we can’t stop thinking about. ![]()
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