What is cod Portuguese?

Bacalhau (Portuguese pronunciation: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Is cod and baccala the same?

Baccalà is cod fish. To explain, cod goes by different names depending on the way it is prepared. It is simply called “cod,” or merluzzo in Italian, when it is fresh or frozen. Likewise, it is called “stockfish,” or stoccafisso, when air cured.

Is cod from Portugal?

Cod fishing started around Newfoundland (Canada) and Greenland, eventually moving towards Iceland and Norway, where most of the cod that is nowadays eaten in Portugal comes from.

Why is cod so popular in Portugal?

Cod was consumed more routinely inland, as sardines were eaten on the coast. The large-scale consumption of cod began in the 19th century – it was easy to preserve and transport to the interior of Portugal, unlike fresh fish. Thus, it started to get into Portugal’s diet.

Why is cod fish good for you?

Nutrition. Cod is a low-fat source of protein, making it an excellent choice for people who would like to reduce their fat intake and improve their heart health. Cod also contains a significant amount of iodine, which is an important mineral for thyroid function.

How do you cook cod that’s not rubbery?

For tender and moist fish that flakes apart easily, parchment baking is a great choice. Place fish, sauce, and vegetables in parchment paper, wrap well, and bake at 350 degrees. Thin fillets will cook in 15 to 20 minutes, while thicker portions will need up to 30 minutes.

How do you cook baccalà fish?


  1. Soak fish in water for 24 hours. Drain and put fresh water to cover.
  2. Boil until fish is tender, about 20 minutes. Drain.
  3. In a large skillet, heat oil.
  4. Add fish and parsley.
  5. Add pepper and lemon juice and toss to combine.
  6. Serve, garnished with more parsley, with crusty Italian bread or roasted potatoes.

What is the difference between baccalà and Stoccafisso?

WHAT IS THE DIFFERENCE BETWEEN STOCCAFISSO AND BACCALA’? Stoccafisso or Stockfish means codfish naturally dried open air under the action of cold wind. Baccalà means salted and dried in rooms for about three weeks. Baccalà needs to be washed in water for about three days before being treated in the kitchen.

Why do Portuguese like cod so much?

What is the national dish of Portugal?

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking.