Bakalar

Bakalar is dried and salted cod, typically Atlantic cod (Gadus morhua). The term is used in several Southeastern European cuisines to refer to preserved codfish, reflecting historic long-distance fishing and trade across the Atlantic and the Adriatic. The word is cognate with similar terms for dried cod in other languages, such as Portuguese bacalhau and Italian baccalà.

Preservation was traditionally achieved by salting and air-drying or smoking. In modern kitchens, bakalar is desalinated before cooking by soaking in cold water for 24 to 72 hours, with water changes to remove salt and rehydrate the flesh. After desalting, the cod is prepared by simmering, baking, or frying until tender.

Culinary use varies by region but generally centers on simple, hearty dishes that pair cod with potatoes, onions, garlic, and olive oil. Common preparations include baking or stewing the cod with potatoes and aromatics, and serving it in a white sauce or with tomatoes and wine in regional stews. In coastal Adriatic cuisines, bakalar is often associated with festive meals and fasting traditions, especially around Christmas.

Cultural role: In countries along the Adriatic and in parts of the Balkans, bakalar has long been a staple during fasting periods and Christmas, reflecting maritime heritage and historical provisioning. Today it remains widely available in coastal markets and specialty shops, though fresh cod has become more common in many households.

Related terms and products include other forms of dried cod used in European cuisines, illustrating a shared practice of cod preservation across regions.