morue

Morue refers to a type of dried and salted codfish, commonly used in a variety of cuisines, especially in European and Caribbean cooking. It is known by different names, depending on the region, such as bacalhau in Portuguese, bacalao in Spanish, and salt fish in some English-speaking countries.

The process of preserving codfish involves drying and salting, which helps to remove moisture and prevent spoilage. The codfish, typically caught in the North Atlantic, is salted and then hung to dry, either on ropes or on wooden racks. This method is believed to have originated from the earlier, more labor-intensive process of curing fish with salt.

Morue plays a significant role in many traditional recipes, particularly in European and West African cuisines. In Portugal, for example, it is a fundamental ingredient in dishes such as Bacalhau à Brás and Moqueca de Peixe. Similarly, in the Caribbean, it is a common component in recipes like fried fish and fish cakes. Morue's versatility comes from its ability to be wrapped into a small salty cube, which can easily be rehydrated to add to various dishes.

Over time, the flavor and texture of morue have been modified through the changes in the curing and drying processes. These adjustments have made it more accessible to a broader range of consumers, but have also altered the traditional taste and consistency of dried and salted codfish that morue is based on. Today, morue is still widely used in a variety of cuisines and remains an important ingredient in many traditional dishes.