鯖魚
Species like the sardine, Atlantic mackerel, tuna, and the European hake are important for the Portuguese commercial capture fisheries. Other, widely used species in Portuguese cuisine is the cod, known in Portugal as "bacalhau". Salt cod has been produced for at least 500 years, since the time of the European discoveries. Before refrigeration, there was a need to preserve the codfish; drying and salting are ancient techniques to keep many nutrients and the process makes the codfish tastier.