SALT COD HAS BEEN PRODUCED FOR AT LEAST 500 YEARS

Bacalhau dishes are common in Portugal. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving country, boasting the highest per capita fish consumption). It is often cooked on social occasions.

Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats allow for the drying and preservation process to occur: oils and fats prevent the saltwater from preserving the fish.

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