Português
COD FISH CHRISTMAS GUIDE
We know that this season is tough: you must choose gifts, the Christmas menu, the company... Sometimes you must avoid one or two unpleasant family members… So, we will try to simplify your life when choosing CODFISH.
But first: did you know that cod is eaten at this time of year largely because of the Christian calendar, which requires fasting from meat during the festive season? Another reason is that it began to be dried and salted in the Middle Ages in order to be preserved for longer and to withstand long journeys. These reasons made it affordable and accessible for all people.
Another curiosity is that the tradition began in the Minho region, once the fish arrived faster there!
1 – Codfish Variety
The real and traditional Cod belongs to the Gadus Morhua species. It is the Atlantic Cod, the noble one. However, in the cod family, you can find other species like Gadus Macrocephalus (Pacific Cod) or Theragra Chalcogramma (Pollock). You will find differences in colour, size, and texture.
2 – Codfish Size
Which size of codfish should you choose? That will depend on... How many people will be with you? What will you cook? It is important to take into consideration you must count 150 to 250 grams per person when cooking, but also which type of recipe you will be cooking. Recipes such as the traditional Creamy Codfish (Bacalhau com Natas) or Bacalhau Espiritual use less cod while others, such as Bacalhau da Consoada, use more.
Also note that:
- Grown (Crescido) Cod: Ideal for dishes in which you break up the cod, such as ''pataniscas'' (fish cakes/fritters).
- Large (Graúdo) Cod: Chosen to serve cod in slices or fillets, boiled, roasted or au gratin.
- Special/Jumbo: Similar to the previous one. It is also ideal for special preparations like carpaccios.
3 – Codfish Cures
We want your Christmas cod to be the talk of the table... but for good reasons. The best cod is the one that cures (salting and drying) for the longest time.
You can choose between the Traditional Portuguese Cure, the Vintage or the Yellow Cure. The Vintage cure is a subcategory of the Traditional Portuguese cure in which the fish is cured for an (even) longer period. In the Yellow Cure, the cod is carefully selected, going through an enzymatic process for more than 9 months, also resulting from the use of a lower salt content - when compared to the traditional cure.
These differences are noticeable not only in colour, but also in smell, texture, and flavour: a true sensory experience.
4 – Codfish Cuts
You can buy a whole cod, or you can use the parts you need. This might be important to save you some money or space, or if you don’t want to have too much work. On the other hand, a whole cod has all the cuts and bones, and you can use it in a lot of different recipes. You can either use the parts you need for Christmas and freeze the rest for later.
The cuts:
- Thick slices or loins, are the noblest part of cod and are the most versatile. You can serve it roasted loin with a cornbread crust. You can also cook them whole and shred them generously to use in other dishes.
- Parts such as the head, tail, flaps or migas, considered medium or thin slices, can be used as fillets or in stews. The shredded codfish of these parts can be incorporated in fish cakes, salads or enriched soups. Don't forget that the spine of the codfish can be used for tasty broths.
Other parts:
- Cheek - Usually cooked whole and incorporated into compound dishes such as fricassee.
- Samos - Fried, stewed or baked.
- Face - It can be used as the main plate because of its peculiar aspect or boiled for a broth.
- Codfish Tongues - They correspond to the part of the throat of the cod. You can incorporate it in rice or fry it breaded.
5 – Soaking The Cod
This is a very important step in terms of texture and taste. If you want nice, juicy shreds of Cod after cooking it, you'll need to return the water to your 'faithful' friend (it's what we call the cod because it is always present... on our table). After this step, the cod gains approximately 30% in volume.
You must consider the size, quantity and type of cod (thinner or thicker slices, shredded cod). Then follow our guide for perfect soaking:
- Rinse the codfish in running water and remove excess salt;
- Place the cod in cold water and ice with the skin side up;
- Remove the thinner parts (such as heads or tails) after 24 hours;
- Change the water 2 to 3 times a day.
- If you've opted for shredded codfish, you should soak it 12h to 15h. If it is a whole codfish it will depend on size and weight.
6 – Cooking The Cod
The Portuguese say there are a thousand ways to cook cod, BUT we leave some brief instructions to make sure it arrives tender, succulent, and full of flavour to the plate.
- Pay close attention to the water temperature: don't let it boil unless the recipe specifically asks you to. Boiling the fish damages the perfect texture.
7 - Buying Codfish
This is where we are directly involved. You can choose between frozen (already soaked) cod or the salted dried one. Frozen is preferred if you don’t have time for the soaking process and want simplicity but it might rob the cod of some flavour and be slightly more expensive. The dried salted one needs space, care, and attention. Jump to the cod category you are looking for and get your cod!
Pick your recipe and enjoy!
