Dry-salted cod is definitely among the most celebrated ingredients in Portuguese cuisine. It plays a top role in dishes that are standard and it is very symbolic that it’s an element of the country’s identity.
But in order to recognize the benefits of codfish in Portuguese history, locally referred to as Bacalhau, we have to go a couple of centuries to previous times. In this post, we invite you to find out exactly about the codfish, that came being revered in Portuguese lands sometimes originating from some other seas.
Although most people believe that bacalhau is a fish type, this info isn’t precisely correct. The title bacalhau is provided to 3 distinct species, Gadus morhua, Gadus macrocephalus, along with Gadus ogac, after undergoing a salting and drying out process.
There are additionally the species Pollachius virens (Saithe), Ophiodon elongatus (Ling), and Brosmius brosme (Zarbo), which are similarly processed but can’t be marketed as real bacalhau.
These fish species are discovered in cold, salty waters, particularly in the glacial region of the Atlantic Ocean. Right after getting found, the fish is cured, salted, and cleaned over a period which can differ from one month to just one year.
Once these procedures, the surplus salt is eliminated, so the cod is dried. The solution has become prepared for consumption to make many conventional Portuguese dishes after small desalination and also rehydration process.
Find out about the story of codfish in Portugal
Although cod was used since Viking times, cod fishing by the Portuguese dates to the 14th century and it is strongly associated with the maritime exploration undertaken at that moment.
The Portuguese sailors went on long expeditions to Canada (Newfoundland area Greenland and), spending aproximatelly 6 weeks at sea. The salting procedure was carried through in the hold of the ships to keep the fish from deteriorating. The consequent drying was carried through in the open air, with sun and wind.
The Portuguese dominated cod fishing until about the 16th century, when other countries, primarily England, gained prominence and a monopoly on this particular exercise.
Nevertheless, with the rise of the Estado Novo (New State) in Portugal in 1933, there was a food shortage crisis in the nation. Experienced with this particular circumstance, the Portuguese returned to the ocean by way of a a state campaign, guaranteeing nearly the totality of cod for the country’s internal usage.
With all the conclusion of Salazarism, imports have been liberated, and also cod fishing by the Portuguese decreased drastically. Today, majority of the codfish consumed on the planet comes from Icelandic fisheries, Norwegian, and Russian.
How’s cod absorbed in Portugal?
In Portugal, the codfish is consumed in a number of ways. There’s actually a saying in the nation that bacalhau may be served in 1001 ways. The the fact is that in Portugal, you are able to consume just one codfish dish one day for just 12 months but still not replicate some preparation. Such variety!
Involving the key dishes that use cod in the preparation of theirs, we highlight: Bacalhau à Brás, Bacalhau à Gomes de Sá, Bacalhau à Lagareiro, Bacalhau com Natas (Cod with Cream), Bacalhau com todos, Arroz de Bacalhau, Bolinhos de bacalhau, among others.