Talk:Bacalhau

message: Definition of Bacalhau
Bacalhau is not the Portuguese word for dried and salted cod fish.  It is the Portuguese word for cod fish.  Salted and dried cod is referred to as Bacalhau because most of the Bacalhau caught is dried and salted.      —Preceding unsigned comment added by 24.161.58.119 (talk) 20:44, 10 February 2010 (UTC)

message: There is a saying in Portuguese that translates literally to "There are 1,001 ways to cook cod". ("Há 1001 maneiras de fazer Bacalhau") but it's not literally 1001 ways, it's a figure of speech. 
Do we really need a citation for that? 
--95.92.18.146 (talk) 22:29, 16 February 2015 (UTC)
thread_title:  1001 ways [citation needed] 

message: It used to be expensive? it is expensive. In Christmas it costs a fortune! -Pedro 22:15, 16 May 2005 (UTC)
thread_title: Expensive

message: I removed a picture of cod hanging to dry. When fish hangs it is not saltet, the product is called stockfish, norwegian tørrfisk. The kind used in Bacalhau is also salted and is dried lying down, traditionally lying on cliffs (norw./danish klipper) hence the norwegian name klippfisk. --Ekko 15:19, 15 November 2005 (UTC)
replies: text: Perhaps my english is not as good as i thought, but my norwegian is fairly good. Klepp and klippe has the same meaning; bare rock (klepp also meaning lump of flour in food and rod with hook for hooking fish). Perhaps cliff is not a proper translation in that a norwegian klippe need not be as vertical as an english cliff. Take a look at this page for a picture of the rock formations meant. --Ekko 06:04, 24 June 2006 (UTC)
thread_title:  Wrong picture 

message: Bacalhau is indeed a Portuguese dish, but it's a popular dish all over the Mediterranean, just under slightly different names, like baccalà in Italy. What's the best way to incorporate all of these dishes under one title? | Klaw ¡digame! 19:05, 17 December 2005 (UTC)
thread_title: Expansion

message: My last comment on this page contains the reason I added the geo-limited tag. This isn't just a Portuguese dish/ingredient; it's used in Italy, Spain (particularly in Basque cuisine), and Latin America, and I'd bet that it appears in some form in other Mediterranean cuisines as well. The article needs to reflect the dish's wide reach and popularity. | Klaw ¡digame! 19:44, 15 February 2006 (UTC)
replies: text: *I agree with THB that all of the salt cod dishes belong under one article. I think we should expand this article to include all of the national variations on the dish, and then deal with nomenclature. In the meantime, I've put a redirect at Salt cod that points here. | Klaw ¡digame! 15:56, 24 February 2006 (UTC)
thread_title: {{tl|globalize}} tag

message: Yes, bacalhau is used to refer to dishes, too, but not ONE dish. Doesn't the name bacalhau refer to the fish product that in english is called clipfish (dried, salted cod)? All the different dried, salted cod recipes of Portugal or Brazil, are exactely that: Different, so the name bacalhau can't be used as a meaningful reference to any single dish. Bacalhau Gomes de Se is quite different from Bacalhau Vizcaina, for example. 
The only thing in common with these dishes is the use of dried, salted cod. 
Which people in Brazil and Portugal call bacalhau. 
In Brazil, if you ask for bacalhau, you get clipfish. 
With regards to this I think that the article on bacalhau, should be about the fish product clipfish first and foremost. This article should also refer to other words used to describe this product, like baccala in Italia and klippfisk in Norway, and clipfish in English. 
The fish is the main point when talking about bacalhau.
The article should also be marked with a portugese and brazilian flag, to indicate that it's related to the language and culture of these two countries. The best thing would be to have an article called clipfish, which I indeed have made now.
Note that there exists another fish product similar to clipfish, called stoccafisso. The main difference between the two is that the latter is simply dried, whereas clipfish is also salted.
An interesting observation is that dried, salted cod in Venice and Veneto is called stoccafisso, whereas salted cod is called baccala. In other words, the complete opposite of the rest of Italy, and very confusing. --Qwerty qwerty 23:50, 23 June 2006 (UTC)
thread_title:  Is bacalhau a dish? 

message: The article currently says:
:One of the reasons for this popularity in Portugal and other Catholic countries, was because of the many days (Fridays, Lent, and other festivals) on which the Church forbad the eating of meat. Bacalhau dishes were eaten instead.
Well, all of Western Europe was Catholic until the Reformation, and some non-Catholics also fast.  What's more, France, Belgium, southern Germany, Austria, Croatia, etc. remain Catholic, but salt cod does not have a large role in their cuisines.  So this is a weak explanation. --Macrakis 18:15, 1 March 2007 (UTC)
replies: text: Hello again.  You are of course correct about the countries being Catholic, but perhaps one can hypothesise that the Church had until recently, or arguably still has, more influence on people's daily lives in Portugal, Spain, and Italy than the others.   That is original research, I know.  But Mr Cod's research (unfortunately I have returned his "biography" to the library) makes the argument as presented in the passage above.  Until we've got something better, I think it has to stay.  It is a substantial book. BrainyBabe 22:43, 1 March 2007 (UTC)

text: Absolutely, but bacalhau has much greater importance in the cuisine of Portugal than in that of France. --Macrakis 18:07, 5 March 2007 (UTC)
replies: text: It would be good to link to the French wiki "morue" page.  Does anyone know how to do this? BrainyBabe 18:32, 5 March 2007 (UTC)
replies: text:  Linking to morue wouldn't be very useful as that page decribes the cod, and only has a little paragraph on the salted fish. http://fr.wikipedia.org/wiki/Morue (Sorry I forgot to sign)Chris CII 14:51, 12 March 2007 (UTC)
replies: text:  Yes, I had looked at the French page (I read French) and whilst it is not long or detailed, its very brevity says something about the importance of the dish in the cuisine: it isn't central (like bread) or massively culturally significant (like foie gras).  Anyway, the page may grow. BrainyBabe 12:50, 7 March 2007 (UTC)
thread_title: Fasting and salt cod

message: I have often enjoyed salt cod-based dishes here in Cambridge, Massachusetts (where we have a large Portuguese, Cap Verdean, and Brazilian population), in New Bedford, Massachusetts, in Madeira, and in Brazil.  There is no question that salt cod is an important element in Portuguese cuisine.  However, it seems unlikely that there is a specific dish called "bacalhau"--in fact, the long list of dishes in the article (bacalhau com X = salt cod with X; bacalhau à moda de Y = salt cod, Y-style; bolinhos de bacalhau = salt cod fritters; etc.) makes it clear that this is simply the name of an ingredient.  Similarly, there are many dishes called "galinha com X", "galinha à moda de Y" etc.  Surely no one would claim that galinha (= chicken) is the name of a dish rather than the name of an ingredient. Therefore, it seems that this article should be merged with Dried and salted cod, which definitely needs a cookery section. --Macrakis 21:26, 15 September 2007 (UTC)
thread_title: Is there a dish called "Bacalhau"?

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thread_title:  External links modified 

message: I think the confusion demonstrated in some of the discussions here is based on the fact that the disambiguation says "this article is about the family of dishes" and the first line of the article says "bacalhoua is the Portuguese word for cod".  So is the article about the fish or the dishes?   And is there really such a thing as a family of Portuguese dishes called Bacalhau?  --Richardson mcphillips (talk) 18:21, 15 February 2019 (UTC)
replies: text: This article confuses me too. Doesn't it belong to the Portuguese Wikipedia, rather than the English one? — Epipelagic (talk) 15:12, 12 July 2020 (UTC)
thread_title:  basic confusion