PortugalBacalao is a salted and dried cod that has been a staple food for Portuguese sailors and coastal dwellers for centuries. Despite Portugal's extensive coastline, cod itself is virtually uncaught there. Most supplies come from Norway and Iceland. The secret to its popularity lies in the fact that salted cod can be stored for months without refrigeration, which was vital for sailors during the Age of Discovery.
History and cultural significance
The first mentions of bacalao in Portugal date back to the 16th century, when Portuguese ships began calling at the shores of Newfoundland, Canada. Cod was abundant in the cold Atlantic waters. The fish was salted on board and dried in the wind to preserve it for the long voyage home.
Bacalao became an integral part of the diet, and then of culinary culture. In Portugal, it is said, there are over 365 ways to prepare bacalao—one for each day of the year.
Facts and figures
– The average Portuguese eats about 10 kilograms of bacalhau per year.
– More than 90% of all cod in Portugal is imported.
– There are more than 1000 recipes for this dish in the country.
– The Bacalhau History Centre was established in Lisbon, with an investment of 1,500,000 euros.
Similar stories
Bacalau is called "fiel amigo"—faithful friend. This nickname arose because during difficult times, wars and economic crises, salted cod helped thousands of families survive.
There is also a romantic legend: sailors who went to sea for six months brought home barrels of bacalhau as a symbol of loyalty and care for their family.
Tourist spots related to Bacalau
– Centro Interpretativo da História do Bacalhau, Lisbon – a museum dedicated to the history of cod. Here you can visit interactive exhibitions, try your hand at being a fisherman in a storm, and learn culinary secrets.
– Mercado da Ribeira, Lisbon – a famous market where you can try dozens of types of bacalhau, from the traditional “bacalhau à brâs” to croquettes.
– Porto is a city where bacalhau is served according to ancient recipes in ancient taverns, and on the waterfront you can meet fishermen telling stories of their sea voyages.
– Nazaré is a fishing town with a rich history, where you can still see fish drying on wooden racks right on the beach.
– Viana do Castelo is a port city from which the “white fleet” once set out to the northern seas for cod.
Types of bacalau
– Bacalau seco – classic dried and salted cod.
– Bacalau fresco – fresh cod, less common in traditional cuisine.
– Bacalau demolhado – pre-soaked cod, ready to cook.
– Bacalau desfiado – chopped cod, often used for croquettes and salads.
– Bacalau special – large, thick pieces of the highest quality, prized in restaurants.
Prices
At Portuguese markets, a kilogram of dried bacalao costs between 12 and 20 euros, depending on the quality and size of the piece. In restaurants, the price of a serving of bacalao starts at 10–12 euros in casual establishments and can reach 25–30 euros in fine dining restaurants.
Contemporary significance
Today, bacalao is not only a food but also a tourist brand. Gastronomic tours, festivals, and culinary masterclasses are built around it. For a traveler, trying bacalao in Portugal means experiencing the country's living history, savoring the ocean, and understanding why this product has become a symbol of the national cuisine.
PortugalBacalao is a salted and dried cod that has been a staple food for Portuguese sailors and coastal dwellers for centuries. Despite Portugal's extensive coastline, cod itself is virtually uncaught there. Most supplies come from Norway and Iceland. The secret to its popularity lies in the fact that salted cod can be stored for months without refrigeration, which was vital for sailors during the Age of Discovery.
History and cultural significance
The first mentions of bacalao in Portugal date back to the 16th century, when Portuguese ships began calling at the shores of Newfoundland, Canada. Cod was abundant in the cold Atlantic waters. The fish was salted on board and dried in the wind to preserve it for the long voyage home.
Bacalao became an integral part of the diet, and then of culinary culture. In Portugal, it is said, there are over 365 ways to prepare bacalao—one for each day of the year.
Facts and figures
– The average Portuguese eats about 10 kilograms of bacalhau per year.
– More than 90% of all cod in Portugal is imported.
– There are more than 1000 recipes for this dish in the country.
– The Bacalhau History Centre was established in Lisbon, with an investment of 1,500,000 euros.
Similar stories
Bacalau is called "fiel amigo"—faithful friend. This nickname arose because during difficult times, wars and economic crises, salted cod helped thousands of families survive.
There is also a romantic legend: sailors who went to sea for six months brought home barrels of bacalhau as a symbol of loyalty and care for their family.
Tourist spots related to Bacalau
– Centro Interpretativo da História do Bacalhau, Lisbon – a museum dedicated to the history of cod. Here you can visit interactive exhibitions, try your hand at being a fisherman in a storm, and learn culinary secrets.
– Mercado da Ribeira, Lisbon – a famous market where you can try dozens of types of bacalhau, from the traditional “bacalhau à brâs” to croquettes.
– Porto is a city where bacalhau is served according to ancient recipes in ancient taverns, and on the waterfront you can meet fishermen telling stories of their sea voyages.
– Nazaré is a fishing town with a rich history, where you can still see fish drying on wooden racks right on the beach.
– Viana do Castelo is a port city from which the “white fleet” once set out to the northern seas for cod.
Types of bacalau
– Bacalau seco – classic dried and salted cod.
– Bacalau fresco – fresh cod, less common in traditional cuisine.
– Bacalau demolhado – pre-soaked cod, ready to cook.
– Bacalau desfiado – chopped cod, often used for croquettes and salads.
– Bacalau special – large, thick pieces of the highest quality, prized in restaurants.
Prices
At Portuguese markets, a kilogram of dried bacalao costs between 12 and 20 euros, depending on the quality and size of the piece. In restaurants, the price of a serving of bacalao starts at 10–12 euros in casual establishments and can reach 25–30 euros in fine dining restaurants.
Contemporary significance
Today, bacalao is not only a food but also a tourist brand. Gastronomic tours, festivals, and culinary masterclasses are built around it. For a traveler, trying bacalao in Portugal means experiencing the country's living history, savoring the ocean, and understanding why this product has become a symbol of the national cuisine.