Bacalhau

From WikiMD's Wellnesspedia

Bacalhau is a term used in the Portuguese language for dried and salted cod. Cod is a type of fish that is widely consumed in many parts of the world, and the process of drying and salting it has been used for centuries as a method of preservation. Bacalhau is a staple food in Portugal and is also popular in other countries with Portuguese influence, such as Brazil, Angola, and Cape Verde.

History[edit | edit source]

The tradition of drying and salting cod in Portugal dates back to the time of the discoveries in the 15th century. Portuguese explorers like Vasco da Gama and Infante D. Henrique discovered new fishing grounds in the North Atlantic, and the method of salting and drying the fish was used to preserve it for the long journey back to Portugal. The tradition has continued to the present day, and bacalhau is now a symbol of Portuguese cuisine and culture.

Preparation and Use[edit | edit source]

Bacalhau is typically soaked in water or milk for a day or two before it is used in cooking, to remove the excess salt. It is then often boiled or baked and served with potatoes and vegetables. There are said to be over 1000 recipes in Portugal that use bacalhau, including Bacalhau à Brás, Bacalhau à Gomes de Sá, and Bacalhau à Zé do Pipo.

Cultural Significance[edit | edit source]

In Portugal, bacalhau is often eaten on special occasions. It is a traditional Christmas Eve dinner in some parts of the country, and is also eaten on Good Friday. The dish is so popular that it is often said that "there are 365 ways to cook bacalhau, one for every day of the year".

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD