Salt cod or bacalhau is an integral part of Portuguese cuisine. It is a dried and salted cod that has been a staple food in Portugal for centuries. The Portuguese are known for their love of seafood, and salt cod is a prime example of this.
Salt cod has been used in Portugal since the early 16th century. It was a cheap and easy way to preserve fish, and it could last for months on a ship during long journeys. Today, salt cod is used in many traditional Portuguese dishes, such as bacalhau à Gomes de Sá and bacalhau com natas. In this article, we will explore the various names for salt cod in Portugal and the history behind this beloved ingredient.
Understanding the Historical Use of Salt Cod in Portuguese Cuisine
Salt cod, also known as bacalhau in Portuguese, has a rich history in traditional Portuguese cuisine. It was introduced by the Vikings who brought it to Portugal as early as the 14th century. The practice of preserving fish through salting and drying became widespread because it was a cheap and effective way to store fish for long periods of time.
In the centuries that followed, salt cod became a staple food in Portugal, and today, you can find it in countless dishes, from stews to salads. Salt cod is also a symbol of Portuguese identity, and it’s often featured in popular cultural events. The Portuguese have a saying that goes “there are 1001 ways to cook bacalhau”, highlighting the versatility of this ingredient and the central role it plays in the country’s culinary landscape.
Exploring the Production Methods of Salt Cod in Portugal
Portugal is known worldwide for producing high-quality salt cod, or bacalhau. The traditional method of producing salt cod in Portugal involves salting and drying the fish in the sun, a process that can take up to six months. The fish is first gutted, washed, and then salted with coarse salt. It is then piled in layers and left to drain for about a day. After that, it is hung up to dry in the sun for several weeks.
Today, more modern methods of production have been introduced, which have significantly reduced the time needed to produce salt cod, although many still prefer the traditional method. Some of these modern methods include using saltwater brine and refrigeration to speed up the curing process. While the production methods may have evolved, the quality of Portuguese salt cod remains high, and it remains a staple in Portuguese cuisine and an essential ingredient in many dishes.
The Cultural Significance of Salt Cod in Portuguese Identity
Salt cod, or bacalhau in Portuguese, has played a significant role in Portuguese cuisine for centuries. Its importance to Portuguese identity is evident in the country’s history and culture, as well as its national cuisine.
In Portugal, salt cod is not just a food, but a cultural symbol. It is said that there are more than a thousand ways to prepare cod in Portugal. From classic dishes like Bacalhau à Gomes de Sá to more modern interpretations, such as bacalhau with puré de Grão (mashed chickpeas), there is always something new to discover. The Portuguese are so passionate about salt cod that the country even celebrates National Bacalhau Day each year, on the first Sunday of April. It is clear that salt cod is an important part of Portuguese identity, and its cultural significance is sure to continue for years to come.
Identifying Common Portuguese Dishes Made with Salt Cod
Salt cod is an essential ingredient in Portuguese cuisine and it is consumed all year round. Being an export from Norway since the 15th century, salt cod has remained a staple ingredient in Portuguese dishes, despite the recent decline in its consumption. Salt cod is known as “bacalhau” in Portugal and it is commonly used in various traditional dishes.
One of the most popular ways of preparing salt cod in Portugal is “Bacalhau à Brás” which is a dish made of fried potatoes, onions, and scrambled eggs, mixed with shredded and desalted salt cod. Another delicious way to cook salt cod is in a casserole called “Bacalhau com Natas,” where the fish is mixed with cream, milk, and sliced boiled potatoes, baked in a casserole dish with a cheesy crust on top. Other classic Portuguese dishes made with salt cod include “Bacalhau à Gomes de Sá,” “Bacalhau à Zé do Pipo” and “Bacalhau à Lagareiro,” all of which are worth trying.
Comparing Portuguese Salt Cod with Other Regional Varieties
Portuguese salt cod, also known as bacalhau, has a distinctive flavor and texture that sets it apart from other regional varieties. While Spanish salt cod, or bacalao, is similar in flavor, it is often preserved in olive oil or tomato sauce which gives it a different taste. Italian baccalà tends to be softer and milder than Portuguese salt cod, and is often served with creamy polenta or white beans.
Japanese salt cod, or tara no shiozuke, is another variety that is commonly used in Japanese cuisine. This type of salt cod is typically made from Tara fish and has a sweeter, milder taste than its Portuguese counterpart. Despite these differences, salt cod remains a staple ingredient in many culinary traditions around the world, and is enjoyed in a variety of dishes ranging from stews and soups to fritters and croquettes.
The Economic and Environmental Impact of Salt Cod
Salt cod or bacalhau in Portugal has had a significant economic and environmental impact on the country. The fishing industry has been one of the most important sectors of the Portuguese economy, and the production and export of salt cod have played a major role in it. The salt cod industry has provided employment opportunities to thousands of people, especially in coastal areas. The trade of bacalhau has also contributed to the growth of other related businesses, such as seafood processing and packaging. However, the consumption of salt cod in Portugal and other countries has declined in recent years, impacting the industry and the economy.
In addition to its economic impact, the salt cod industry has had negative environmental consequences. Overfishing and increased demand have led to a decrease in the number of cod in the ocean, affecting the fishery’s sustainability. The use of large fishing vessels and nets has also caused damage to the marine ecosystem, including the destruction of habitats and the capture of non-targeted species. The salt cod industry has been working to reduce its environmental impact, but more needs to be done to ensure that the production and consumption of bacalhau are sustainable and do not harm the ocean’s health.
Where to Find the Best Salt Cod in Portugal: A Guide for Tourists.
Portugal is renowned for its salt cod, or bacalhau, which is an important element of the country’s culinary culture. Tourists looking for the best salt cod in Portugal can find it in various places, including cafes, markets, and restaurants. However, the quality of salt cod can vary greatly depending on the location, so it is important to know where to go to ensure a delicious culinary experience.
One of the best places to find excellent salt cod in Portugal is in the coastal regions, where the fish is caught and prepared fresh. The city of Porto, for example, is known for its traditional salt cod dishes, while Lisbon is home to a variety of cafes and restaurants that specialize in this beloved ingredient. Other recommended locations include the town of Ílhavo, which hosts an annual salt cod festival, and the island of Pico, which is famous for its salt cod and wine. With some research and guidance, tourists can easily find and enjoy the best salt cod that Portugal has to offer.
Conclusion
In Portugal, salt cod is commonly known as bacalhau and is considered a significant part of the country’s cuisine. It has played a vital role in shaping the country’s culture and history. Today, bacalhau is still used in traditional dishes, such as Bacalhau à Gomes de Sá, and is also a popular ingredient in contemporary Portuguese cuisine.
Producing salt cod is a time-consuming and labor-intensive process, but the end result is a flavorful and versatile ingredient that has stood the test of time. While there are various types of salt cod available, the Portuguese have perfected their methods to create a distinctive taste that continues to captivate palates around the world. Whether you’re trying it for the first time or incorporating it into your favorite dish, bacalhau is a must-try for any food lover.