Portuguese salted codfish is a traditional ingredient deeply rooted in Portuguese eating habits. And it has been like this for the last five centuries. From the north to the south of Portugal, from east to west, from high-status families to the humblest homes, it’s everywhere!
And don’t think this is part of an old-fashioned Portuguese food tradition, kept only by our grandparents or parents’ generations! Portuguese salted cod is eaten regularly by adolescents and kids and they can even cook one of the 365 codfish recipes themselves. Portuguese codfish is one of these Portuguese typical foods you will find everywhere! Even outside Portugal!
Bacalhau (Portuguese: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod.
Codfish in Portugal: a five centuries relationship
To understand it we need to back 500 hundred years, to the pick of Portuguese sea discoveries.
The first records of Portuguese fleets fishing cod off the coast of Newfoundland date from the sixteenth century when the new maritime routes started food globalization.
As cod was fished in such far away (and cold) waters, preservation was a crucial factor. Salt was (and still is) a precious ingredient to preserve food – particularly when fridges were not yet invented – and Portugal had both the salt and extensive experience in salting and fish preservation (garum food tour).
When Portuguese sailors started bringing bacalhau back home, it was pickled in salt to withstand the long journey back home. Once it arrived at the Lisbon port it was salted and dried, plentiful and cheap.
But why codfish in particular? Well, it is especially interesting in terms of conservation since it has a low amount of fat, therefore the drying and salting process was found to be best with codfish for better conservation.
The origin behind the conservation methods dates back to the Vikings who used to dry the fish to conserve it. The second step is the salting process: the method is issued from the Roman empire and then the Basque people. To salt the dried fish allows it to conserve it longer and to facilitate its transport.
After centuries of long maritime trips, the preserved cod proved to be convenient for sailors. During 16th-17th century intercontinental crossings to Asia and Brazil bacalhau was eaten by these daring travelers with a strong sense of adventure.
The preserved fish that would soon provide the nutrition on voyages also played an important role during times when poverty took over Portugal due to economic instability and high taxes imposed by other nations.
Cod then became a portable source of nutrition, all over the country, from north to south, in the mountains and plains where the fish was scarce and it became firmly rooted in the national culinary identity, where it is still considered one of their most popular food staples – known as the “meat of the poor”.
Surprising facts about codfish in Portugal
During my year of voluntary work in Paris, in 2000, the city with most Portuguese migrants in Europe, I met some Erasmus Portuguese students at night, in bars. Among the funny cultural stories shared between international expats was the fact that, from time to time, a package would arrive from Portugal with what the family thought their ‘benjamim’ would need. And among several items what did we find? A big piece of dried and salted codfish, wrapped in plastic – certainly to avoid the smell – perfectly preserved, ready to be the king of a feast at the university residences.
Authentic Bacalhau a Gomes De Sa Recipe (Salt cod casserole)
FAQ
What is salted cod in Portuguese?
What is another name for salted cod?
What is cod for Portugal?
What is a cod fish dish in Lisbon?
What is Portuguese salt cod?
Compared to some recipes, this way of preparing Portuguese salt cod, might seem a little modest, but that’s part of the beauty of it. It’s quite simply grilled or roasted bacalhau drizzled with olive oil. It’s a simple dish that’s often served with potatoes and grilled or roasted vegetables.
How many recipes for salt cod are there in Portugal?
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 ).
Do Portuguese eat salted cod?
And don’t think this is part of an old-fashioned Portuguese food tradition, kept only by our grandparents or parents’ generations! Portuguese salted cod is eaten regularly by adolescents and kids and they can even cook one of the 365 codfish recipes themselves. Portuguese codfish is one of these Portuguese typical foods you will find everywhere!
What is Portuguese salt cod stew?
Portuguese salt cod stew (bacalhau or bacalhoada) is layered and baked in the oven. Made with salt cod, potatoes, hard boiled eggs, onions, olives, and lots of olive oil, it’s a satisfying recipe for cozy nights.