Salt Cod (Bacalao)

What Is Bacalao?

Bacalao is a traditional salted and dried product made by filleting cod, coating it in a heavy layer of salt, and drying it; it can be stored for a long time. It was developed to transport and store fish for months without spoilage in times before refrigerated supply chains.

It holds a central place in Portuguese, Spanish, and Italian cuisines; in Portuguese cuisine, it is said to be used in hundreds of different recipes under the name “bacalhau.” Unlike fresh cod, it has a firm texture, dark color, and heavy saltiness.

Nutritional Values of Bacalao

One hundred grams of dried, salted bacalao provide approximately 290 kcal; drying concentrates its very high protein content, and salting gives it very high sodium levels. Values vary depending on soaking time and are approximate.

How Should Bacalao Be Consumed?

Bacalao is eaten in moderate amounts as part of a balanced diet, after desalting and together with foods from other groups.

This information is general; bacalao is a food and is not a substitute for medical treatment. Because of its very high sodium content, people with high blood pressure and those restricting salt are advised to consume it carefully, while people with fish allergies are advised to avoid it.

How to Choose Bacalao

Good bacalao has white-cream-colored flesh, a firm, dry texture, and no unpleasant odor. Yellowish or darkened pieces may be stale.

• The flesh should be white to cream-colored, not yellowish or darkened
• The texture should be firm and dry, not soft or damp
• It should have no unpleasant odor or sharp, ammonia-like smell

How to Store Bacalao

Dry bacalao can be stored in its packaging for weeks in a cool, dry place; after soaking and desalting, it keeps for only a few days in the refrigerator and should be cooked soon if possible.

Using Bacalao in the Kitchen

Bacalao is most often used in stews, croquettes, and baked dishes in Portuguese and Iberian cuisine; before cooking, it must be soaked in water in the refrigerator (4°C / 40°F or below) for 24–48 hours, changing the water several times to remove excess salt.

Frequently Asked Questions

Is bacalao the same fish as fresh cod?

Yes, it is the same fish species; bacalao is cod that has been salted and dried. Fresh cod, by contrast, is unprocessed and ready to cook directly.

Why is bacalao so salty?

Heavy salting draws water out of the fish and prevents bacterial growth, allowing it to be stored for a long time without refrigeration; that is why it must be desalted before cooking.

Is bacalao available in Türkiye?

It is available in limited quantities; it may be found online and at gourmet markets and specialty stores selling Iberian or Portuguese products.