Bacalhau

What is Bacalhau?

Bacalhau is codfish that has been dried and salted, giving it a firm texture and a savory, concentrated flavor. The fish is usually rehydrated before cooking, resulting in a flaky, tender flesh. Bacalhau is a foundation of Portuguese cooking, appearing in countless dishes. It is often paired with potatoes, bread, or yams, and seasoned with olive oil, garlic, onions, and spices. The preserved fish has a distinctive aroma and a taste that is both salty and rich.

Where does Bacalhau come from?

The practice of preserving cod by salting and drying dates back at least 500 years, linked to the age of European exploration. Portuguese, Norman, Breton, and English fishermen learned the technique from Basque fishermen in Newfoundland. By the 1700s, bacalhau had become a staple in Portugal, valued for its long shelf life and as a reliable source of protein. Its popularity grew further due to religious fasting rules, which made fish a frequent substitute for meat. Today, most bacalhau in Portugal comes from Norway and Iceland.

How is Bacalhau made?

To make bacalhau, cod is cleaned, heavily salted, and then dried, traditionally in open air. The process removes moisture and preserves the fish for long periods. Before cooking, the dried cod is soaked in water to remove excess salt and rehydrate the flesh. It is then prepared in a wide range of dishes, sometimes baked, stewed, or fried, and often combined with potatoes, onions, and olive oil. The fish is sold in various sizes and grades, from large whole pieces to smaller cuts.

How and when is Bacalhau eaten?

Bacalhau is eaten throughout the year in Portugal and in countries with Portuguese influence. It is especially popular at social gatherings and on religious occasions, such as Christmas Eve and during Lent, when meat is avoided. Bacalhau dishes are served hot or cold, often with potatoes, bread, or yams, and accompanied by wine. In shops, customers may inspect and choose their own pieces of bacalhau, reflecting its importance in daily life.

Kinds of Bacalhau

There are hundreds of ways to prepare bacalhau, with each region and family having its own favorites. Well-known dishes include Bacalhau à Brás (shredded with potatoes and eggs), Bacalhau com natas (with cream), and Bacalhau à Gomes de Sá (with onions and potatoes). Bacalhau can be baked, fried, stewed, or made into fritters. The fish is also graded by size, with larger pieces considered higher quality.

What Bacalhau means

Bacalhau is deeply woven into Portuguese identity and is sometimes called the 'loyal friend.' It is central to festive and religious meals, especially during periods of fasting. The traditional method of producing bacalhau is protected in the EU and UK. In Portugal, the fish is often sold unbranded, and shoppers select their preferred piece by touch and smell. Bacalhau's role in daily and celebratory meals highlights its cultural significance.

When Bacalhau is on the table

Questions people ask about Bacalhau

Good reading and sources

• Encyclopaedia BritannicaArticle

• Bacalhau on WikipediaEncyclopedia
• Wikidata recordOpen data