Bacalhau

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Bacalhau ( Portuguese pronunciation: Ã, [b? k? '? aw] ) is the Portuguese word for cod and - in the context of culinary - dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Video Bacalhau

Portuguese and other cuisines

Bacalhau common dishes in Portugal, as well as in former Portuguese colonies such as Cape Verde, Angola, Macao, Brazil, and Goa. There are said to be more than 1000 recipes in Portugal alone and can be considered as an iconic ingredient of Portuguese cuisine (but oddly the only fish that is not consumed freshly in this fish-loving country). It is often cooked at social occasions and is a traditional Christmas dinner in some parts of Portugal.

Similar recipes can be found throughout Europe. It is also found in cuisine from other regions and regions such as the Dominican Republic and Puerto Rico. In Norway, where most of the salted and dried cod is as if it were produced, bacalao generally refers to a special dish prepared with cod, potatoes, onions, tomatoes, and olives that are salty and dry. In recent years, there has also been an increasing interest in more Portuguese dishes based on dried and salted cod.

Salted fish, dried cod originally from Norway ( bacalhau da Noruega), Iceland ( bacalhau da IslÃÆ' Â ¢ ndia ) or Newfoundland ( bacalhau da Terra Nova ). It used to be very affordable, but with the collapse of cod stocks and the dismantling of the Portuguese fleet bacalhoeiro , it became more expensive, especially towards Easter and Christmas time, as it is part of many traditional holiday seasons.

Maps Bacalhau

Cuisine

There are many variations of the recipe bacalhau , depending on the region and tradition. In Portugal, there are more than 365 ways of cooking bacalhau, one for every day of the year. ; others say there are 1001 ways. Regardless of the amount, bacalhau is a common ingredient in Portuguese cuisine.

Bacalhau is often served with potatoes. Green ( Vinho Verde ) or ripe wine (Alentejo Wine, DÃÆ'Â £ O Wine, or Douro Wine) served together.

Some Cod dishes:

• Cod with all
• Bacalhau ÃÆ' Gomes de SÃÆ'¡ (some varieties: Original, Porto)
• Bacalhau ÃÆ' BrÃÆ'¡s
• Pipo Codfish
• Cod to Lagareiro
• Cod with cream (Cod with cream)
• Cookie Cod
• Cod in Oven with Onion
• Sweat Cod to Lisbon

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History

Salt codes have been produced for at least 500 years, since the time of European discovery in the New World. Before cooling, there is a need to preserve cod; drying and salting is an ancient technique to keep the nutrients and the process make the cod more comfortable. More importantly, low fish oils and fats allow for the process of drying and preservation to occur: oils and fats prevent salt water from preserving fish. Cod fish have very low oil levels, and most are located in the gut.

The Portuguese, Norman, Breton, and British fishermen were the first to adopt salt-grinding techniques from Basque fishermen in Newfoundland near the cod-rich Grand Bank in the late 1400s. In the 1700s, salted cod had become the staple food for the ordinary Portuguese and by the upper level of the Portuguese community. With advances in freezing and transportation in the 1900s, the salted cod from North America declined and Iceland and Norway became the main suppliers of salted fish to the Portuguese market. During this time bacalhau is a cheap and often consumed source of protein. Thus, bacalhau became a Portuguese cuisine item, dubbed Fiel amigo (loyal friend). In fact, there is no word in Portuguese for fresh cod, it is instead called "fresh salt cod".

This dish is also popular in Portugal and other Roman Catholic countries because of the church. For example, the Church forbade eating meat on several days (Friday, Lent, and other festivals), and so bacalhau edible plate As a replacement. Bacalhau is also popular in Sfax where it is eaten on the first day of Eid with chermoula.

In Portugal, bacalhau is often sold as a public product without brand information. Customers are free to touch, smell, and personally examine the fish, which is very different to how fresh seafood is often sold. The store can bring various bacalhau different in color, size, smell, taste, and dryness. Such variations have led Portugal to specify the requirements on what products can carry the label "Bacalhau de Cura Tradicional Portuguesa ".

src: www.oespecialista.pt

See also

• Dry and salted cod
• Fishing in Portugal
• List of dried foods
• Portuguese cuisine

src: www.cityguidelisbon.com

Note

src: cookdiary.net

References

Source of the article : Wikipedia