Deep-fried pasteis de bacalhau are one of the most common ways to serve salt cod. Others claim that the Portuguese have at least 1,000 ways to serve it. Some people like to say that there are 365 ways to cook salt cod-one for each day of the year. You can buy it all over Portugal in markets and grocery stores, rock solid and ready to withstand even the hottest Lisbon summer-no refrigeration required.īefore it’s cooked, the dried fish is rehydrated by soaking in water for several hours-even days-and then shredded or sliced. The literal translation of bacalhau is salt cod, meaning codfish that has been heavily salted and dried to preserve it. It’s called bacalhau, salt cod, and if there’s one fish that represents Portuguese cuisine, this is it. If you’ve spent any time in Lisbon, you’ve probably encountered a common menu item that pops up everywhere from street food stands to swanky restaurants. Portugal may be known for delicacies that come straight from the sea, but its most famous seafood is far from fresh. This post is part of our Behind the Bite series, deep dives into the dishes that we can’t stop thinking about.
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