bacalao

Bacalao is dried and salted cod, a traditional method of preserving Atlantic cod (Gadus morhua) and other cod species. In Spanish-speaking contexts, bacalao refers to the salted cod itself and to dishes prepared from it; in Portuguese-speaking regions, the term is bacalhau. The cured product is typically sold in fillets or blocks and is prepared by rehydrating and desalting before cooking.

The curing process combines salt with air drying, producing a firm, long-lasting fish that can be shipped and stored for extended periods. Modern bacalao is usually desalinated by soaking in cold water for several hours to days, with regular water changes before cooking. Some varieties are pre-soaked or sold vacuum-packed.

Bacalao holds a central place in Atlantic cuisines. In Spain, popular preparations include bacalao a la vizcaína and bacalao al pil pil. In Portugal, bacalhau is a national staple with hundreds of dishes such as bacalhau à Brás, bacalhau com natas, and bacalhau à Gomes de Sá. In the Caribbean and parts of Latin America, bacalao appears in stews, fritters, and festive dishes, often adapted to local flavors.

Nutrition and storage: bacalao is high in protein and, once desalinated, relatively low in fat. The salt cure increases sodium content, so desalting is important. Bacalao is distinct from stockfish, which is unsalted, air-dried cod.