Salty and umami-rich, Bacalhau (salted cod) has a firm texture and distinctive flavor, beloved in Portuguese cuisine. Its deep, briny taste creates a savory foundation for a variety of traditional dishes, from casseroles to salads.
Where it comes from
Bacalhau has been a staple in Portuguese kitchens since the Age of Discovery, where its long shelf life made it an essential ingredient for sailors and a culinary treasure.
In the kitchen
It absorbs flavors beautifully during cooking, often soaked and rehydrated before being incorporated into dishes like bacalhau à brás or bacalhau com natas.
