Bacalhau

Bacalhau(Portuguese:[bɐkɐˈʎaw]) is thePortugueseword forcodand—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to asbacalhau fresco(fresh cod).
Bacalhaudishes are common inPortugal, and also in former Portuguese colonies such asCape Verde,Angola,Macau,Brazil,Timor-LesteandGoa. 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 theEuropean Union).It is often cooked on social occasions and is the traditionalChristmas Evedinner in some parts of Portugal.
There are numerousbacalhaurecipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cookbacalhau, one for every day of the year;others say there are 1,001 ways. Whatever the exact number,bacalhauis a ubiquitous ingredient in Portuguese cuisine.
Bacalhauis 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, orDouro wine) are served alongside.
Somebacalhaudishes:
The traditional production method for Bacalhau is protected in the EU and UK as atraditional speciality guaranteedunder the nameBacalhau de Cura Tradicional Portuguesa.
Salt cod has been produced for at least 500 years, since the time of the European discoveries of theNew World. Beforerefrigeration, there was a need to preserve the cod;dryingand 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.
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique fromBasquefishermen in Newfoundland near the cod-richGrand Banksby the late 1500s.By the 1700s, salted cod had become a staple food for ordinary Portuguese people and by upper levels of Portuguese society.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.During this timebacalhauwas a cheap source of protein and frequently consumed.Thus,bacalhaubecame astapleof thePortuguese cuisine, nicknamedfiel amigo('loyal friend').In fact, in Portugal,codalways refers to salted, dried codfish and it is very rare to find fresh cod (bacalhau fresco) for sale.
This dish is also popular in Portugal and other Roman Catholic countries because ofhistorical fasting rules, which forbade the eating of meat on many days (Fridays,Lent, and other festivals), and sobacalhaudishes were eaten instead.Bacalhauis also popular inSfaxwhere this dish is eaten withchermoulaon the first day ofEid ul-Fitr.
In Portugal,bacalhauis 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.Stores can carry a large variety ofbacalhaudiffering in color, size, smell, taste, and dryness. Such variation has led Portugal to define requirements as to what products can carry the labelBacalhau de Cura Tradicional Portuguesa.They are however, graded by weight which often defines what price category thebacalhauis sold under. The largest isEspecial, which are large pieces of whole fish weighing more than 4 kg. Following this areGraúdo(4–2 kg),Crescido(2–1 kg),Corrente(1–0.5 kg) andMiúdo(below 500g).