What Is Bacalhau (Salt Cod)?
Bacalhau is a traditional preservation method made by filleting cod and drying it after coating it with a heavy layer of salt. It was developed to transport and store fish for months without spoiling, in periods when there was no cold chain.
It holds a central place in Portuguese, Spanish, and Italian cuisines; in Portuguese cuisine, called "bacalhau," it is said to be used in hundreds of different recipes. Unlike fresh cod, it has a firm, dark-colored, and intensely salty appearance.
Nutritional Value of Bacalhau
100 grams of dry-salted bacalhau contains about 290 kcal of energy; it carries very high protein concentrated by the drying process, and very high sodium due to salting. Values vary with soaking time and are approximate.
How Should Bacalhau Be Consumed?
Bacalhau is consumed as part of a balanced diet, in moderate amounts alongside other food groups, once its salt has been removed.
This information is general; bacalhau is a food, not a substitute for medical treatment. Due to its very high sodium content, people with high blood pressure and those restricting salt are advised to consume it carefully, and people with fish allergies should avoid it.
How to Choose Bacalhau?
A good bacalhau is one with white-cream colored flesh, a firm-dry texture, and no bad smell. Pieces that are yellowish-darkened may be stale.
- The flesh should be white-cream colored, not yellowish-darkened
- The texture should be firm-dry, not soft-moist
- It should have no bad smell or sharp ammonia-like odor
How to Store Bacalhau?
Dry bacalhau can be stored in its packaging in a cool, dry place for weeks; once soaked and desalted, it only keeps for a few days in the refrigerator and should ideally be cooked soon.
Using Bacalhau in the Kitchen
Bacalhau is most often used in Portuguese and Iberian cuisine's stews, croquettes, and baked dishes; before cooking, it must be soaked in water for 24-48 hours with the water changed several times to remove excess salt.
Frequently Asked Questions
Are bacalhau and fresh cod the same fish?
Yes, they are the same fish species; bacalhau is cod that has been salted and dried. Fresh cod, on the other hand, is the unprocessed form that can be cooked directly.
Why is bacalhau 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; this is why the salt needs to be removed before cooking.
Is bacalhau found in Turkey?
It is found in limited amounts; it can be found in gourmet markets and specialty stores selling Iberian/Portuguese products, and online.