Salted cod, with its firm texture and briny flavor, offers a unique taste of the sea, evoking coastal memories with each bite. Its preservation method enhances its umami character, making it a staple in various cuisines.
Where it comes from
Salted cod, or bacalhau, has roots in the Viking age when preservation was essential for long voyages. Today, it is integral to Portuguese and Spanish cuisines, celebrated for its versatility and storied history.
In the kitchen
In cooking, salted cod is often soaked to rehydrate and reduce saltiness, then used in dishes like bacalhau à brás or fritters. Its firm texture holds up well in stews and casseroles.
Nutrition (per 100g)
310kcalCal
62.0gProtein
1.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
