Bacalao is a staple ingredient in many cuisines yet its unique prep process and ambiguous name often lead to confusion. If you’ve ever wondered what exactly bacalao is and how to use it this guide covers all the key details on this distinctive type of salted cod.
What is Bacalao?
The term “bacalao” refers specifically to salt cod, which is cod that has been preserved by packing it in salt and drying it This process dehydrates the fish and infuses it with a concentrated salty flavor The word “bacalao” comes from the Spanish and Portuguese words for codfish.
So in essence, bacalao is simply a salted, dried cod It’s not a different fish altogether, just cod prepared in a particular way for preservation
What Kind of Fish is Used for Bacalao?
As mentioned above, true bacalao is made exclusively from Atlantic cod (Gadus morhua). This is a white, flaky fish with a mild, slightly sweet flavor and tender texture when fresh.
Cod is well-suited for salt-curing due to its lean flesh that dries well. In fact, preserving cod through salt was historically vital for enabling long-term storage and transportation of this nutritious fish from northern waters to other regions.
While other white fish like haddock or pollock are sometimes marketed as “bacalao”, authentic bacalao is only made from Atlantic cod. So check the label when purchasing to ensure you’re getting real cod.
How is Bacalao Produced?
Producing bacalao involves a multi-step process:
- Cod is caught, gutted, and beheaded.
- The cod is layered with salt or soaked in brine, drawing moisture out of the flesh.
- The fish is laid out to dry in the sun or climate-controlled rooms. Drying can take several weeks.
- Once fully dried, the stiff salted cod is sold in whole pieces or cut into fillets.
This time-honored process both preserves the fish and concentrates its flavor. The precise salt content can vary between brands.
How Should You Cook Bacalao?
Before cooking, bacalao needs to be rehydrated by soaking it in multiple changes of fresh water to reduce excess salt. After soaking, it can be poached, braised, baked, or simmered in stews and soups. Fried bacalao fritters are also popular.
Since the fish is technically already “cooked” through the salting process, bacalao only needs gentle, moist-heat cooking. Too much time over high heat risks drying it out. Aim for flaky, moist results.
What Does Bacalao Taste Like?
After rehydrating, bacalao has a wonderfully full, nuanced flavor: mildly briny yet also sweet, earthy, and aromatic. The flesh has a unique texture that flakes apart more delicately than fresh cod.
This is a significantly different eating experience compared to fresh cod or other white fish fillets. The transformative salt-drying process makes bacalao closer to an entirely distinct ingredient rather than just a preserved fish.
Nutrition Profile and Benefits
Despite the high sodium content from the salt-curing process, bacalao is rich in high-quality protein, vitamins, and heart-healthy omega-3 fatty acids. Rehydrating helps reduce the salt level.
Consuming fish like cod at least once a week is associated with decreased risk of heart disease thanks to the omega-3s. Bacalao makes it easier to enjoy cod year-round rather than only when fresh.
Popular Dishes That Use Bacalao
Here are some classic bacalao recipes to try:
- Bacalao stew with tomatoes, onions, olives, and potatoes
- Bacalao salad with greens, hard boiled eggs, and mustard vinaigrette
- Fried bacalao fritters or croquettes with lemon and aioli
- Bacalao baked with garlic, wine, and parsley
- Salt cod brandade dip or spread with olive oil and mashed potatoes
- Bacalao soup with beans, vegetables, and flaky fish chunks
Bacalao works wonderfully in heartier preparations that complement and balance its concentrated flavor. Both simple and elaborate bacalao dishes are staples of Spanish, Portuguese, Italian, Caribbean, and other regional cuisines.
How to Buy Bacalao
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Look for bacalao at Spanish/Portuguese markets, gourmet stores, or large supermarkets. Many major online retailers also carry it.
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Purchase thick, meaty “lomo” (loin) cuts for the best texture and flavor. Avoid thin pieces from the tail.
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Opt for skinless, boneless fillets for ease of preparation unless making traditional dishes requiring bone-in cuts.
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Check the ingredients list to verify you’re buying real cod, not a different white fish.
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If the bacalao smells too fishy or appears overly dried out, it may have been sitting around too long on the shelf.
Storing and Handling Bacalao
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Uncooked bacalao can be stored for up to several months in the refrigerator. Wrap it tightly in plastic wrap to contain the smell.
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Once soaked and cooked, bacalao needs to be eaten within 2-3 days and kept refrigerated.
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If stored at room temperature, check frequently for off odors, mold, or moisture, which indicate spoilage. Discard if any are present.
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As a dried, salted product, properly stored bacalao doesn’t require freezing. But cooked leftovers can be frozen.
Common Bacalao Confusion
There are a few common misunderstandings and confusing factors when it comes to bacalao:
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Assuming bacalao is a totally different fish rather than dried cod. Always check the label for “cod” as the fish type.
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Not realizing it needs to be soaked before cooking to remove excess salt.
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Overcooking, since the salt-drying process already “cooks” it. Gentle poaching or baking retains moisture best.
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Getting disoriented by similar terms like bacalhau (Portuguese for salt cod) or bakailao (Tagalog, also meaning dried cod).
So remember that true bacalao means salted, dried cod. No matter what you call it, this unique ingredient adds incredible flavor and satisfaction when cooked properly!
How to Cook Bacalao
To make bacalao for a recipe, you need to soak it in fresh water to get rid of the extra salt that was used to keep the meat fresh. Putting bacalao in cold water and putting it in the fridge for up to three days, changing the water at least three times a day, is the best way to soak it. Different brands and types of this salted fish have different levels of saltiness. Types that are less salty need less time to soak—sometimes just one day. Taste a small piece for saltiness after 24 hours of soaking. You could also soak the fish for 30 minutes, change the water, and then cook it while changing the water three to five times until it’s just right. You want the bacalao to be slightly salty but not overpowering.
It needs to be cooked right away after being desalted, but keep in mind that the flesh is already “cooked” from being salted. “Lower cooking times are important for good results; if you don’t, you could overcook the flesh and serve dry fish.” You can make stews with it, poach it, bake it with tomatoes and olives, or serve it over rice, potatoes, or starchy yuca. Fish can be fried into balls, battered and fried, or cooked with onions and peppers for the famous pil pil dish.
Bacalao Recipes
A traditional Spanish dish called bacalao a la vizcaina is made with layers of fish, potatoes, vegetables, and hard-boiled eggs. It is a stew-like dish that is very popular. Use sweet tomatoes, onions, peppers, potatoes, and olives to simmer your fish. Put the flakes in a bowl with fresh greens and a citrus vinaigrette. Then, cook them in vegetable broth with fragrant herbs. Fish strips should be fried and served with fried potatoes. They can also be mixed with chopped avocados, lime, cilantro, pepper, and olive oil and served on top of fried plantains or hard-shell tortillas.
Learn how to cook salted codfish
What is bacalao fish?
What Is Bacalao? Bacalao (pronounced [bah-kah-LAH-oh]) is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried. It’s then sold whole or in fillets, with or without the bone.
How to cook bacalao fish?
To prepare bacalao for a recipe, you will have to soak the fish in fresh water to remove the excess salt used to preserve the flesh. The best method for soaking bacalao is to submerge it in cold water and place it in the refrigerator for up to three days, changing the water at least three times a day.
What is salt fish (bacalao bacalhau baccalà) in Caribbean cuisine?
What Is Salt Fish (Bacalao, Bacalhau, Baccalà) in Caribbean Cuisine? In the Caribbean, salt fish, also called bacalao, bacalhau, baccalà or dried fish, is fresh, meaty white fish (typically cod) that has been preserved for longer storage by salt-curing and drying until all the moisture has been extracted.
Who makes the best bacalao?
Salazones Udana is an artisan producer of finest bacalao in the world with over 30 years of experience. Their salted cod is one of Basco’s best sellers. So, let’s start right at the beginning… What is bacalao? Bacalao is the Spanish name for salted, dried codfish. It is salted and dried in order to preserve the fish.