Bacalhau - Salted Dried Cod Fish

Bacalhau (sounds like : [bakalyaw] ba - like in bar; ca - like car, lhau - like lyaw)

Bacalhau is the name given to "dried salted cod fish" Portuguese. Also known as bacalao in Spanish and baccalà in Italian. This fish is known for more than 500 years and it is part of the gastronomy of may cultures and particularly of interest for me to the Portuguese and Brazilian cultures.

The type of cod usually (or originally) known as "bacalhau" is the Atlantic cod (Gadus morhua) from cold waters of the North Atlantic but some 60 other types of fish had been used to produce bacalhau like: Gadus macrocephalus , Gadus virens  Molva molva (also known as bacalhau Ling),  Brosmius brosme (also known as bacalhau Zarbo), note to the Arapaima Gigas (common name pirarucu) an Amazonian species also used to produce the dried and salted fish.

We will call it from now on just bacalhau.

Choosing a "good quality" bacalhau:


There are more techniques known to choose the best bacalhau then bacalhau in the North Atlantic!
I look for a fish that is:
    •    well covered with a lot of salt
    •    that is well dried (not too flexible), firm not rigid
    •    that has a wither than yellowish colour
    •    nice thickness when bought (dried)
    •    and a good size 2 to 3 Kg

Try to search the net for it there are very funny ways to choose the "best bacalhau".

The "Hydrating and Desalination" process:

The most important part of the process of cooking bacalhau is to re-hydrate and remove the salt from fish. In the past this process was done by submerging the fish in water and continuosly changing the water. Well it did not change in 500 years! The only difference is that today most people prefer to do this using cold water and maintaining the fish inside the fridge or cold room during this process.

Known in Portugal as "de-molhar" (deixar de molho) and in Brazil as de-salgar or de-salar (retirar o sal), is the desalination that is done usually in a period of 24 to 48 hours (preferably) where the fish is washed of the external salt, and submerged in water, and this water frequently (usually every 6 hours) changed with fresh water.

I personally prefer to place the fish inside stainless steel bowls and cover them with plastic film in order not to have the strong smell of fish spreading inside your fridge! Just in case your fridge starts to smell fish, place a bit of charcoal inside the fridge and this will help remove the strong odour.
During the hydrating and salt removing process the fish will expand due to the water absorption, so please allow enough room on your bowl(s) so this process is facilitated. The final thickness of the bacalhau also depends on this expanding proccess.

Some people in a hurry, boil the fish with potatoes to remove the salt, hydrate and at the same time cook potatoes that will "taste" bacalhau. I personally don't like this process but it is "the last resort" when at the end of the hydrating and desalinating process the fish is still with a very salty taste.

The cooking process:

Once again this is impossible to have "the right way" of cooking.
The fact is that bacalhau is so versatile as an ingredient that it can be present and an entrée, cold / warm salads and of course as main.

The most famous "accomplices" of bacalhau are:

• potatoes
• onions
• olives
• chickpeas
• brocoli
• spinash
• and many others

Bacalhau can be mainly:

• boiled
• grilled
• fried etc

There is always a "new and improved way" of creating the perfect dish with bacalhau, but please remember it is already "cooked" by the drying and salting proccess so, dont overdo it!

I'll publish a few recipes or methods I like to prepare bacalhau, I hope you will enjoy.