DISQUS

SeePortugal.Org · 7 months ago

Not a big fan. Never understood this because bacalhau, I think, comes from the north of Europe. There are so many better fish dishes to eat, fish which are not salted and stacked in supermarkets--which is horrible by the way, think Pingo Doce, that smell coming from the stacked cod--more local and fresh. Something about the old salted cod fish I never got into to.

Regardless, an interesting article.

Marco Montez · 7 months ago

Andrea, good post, though surprising to me. I would have never thought that Bacalhau had diminished in popularity among the Portuguese, but I will take your word for it since I left Portugal about 20 years ago. One thing I can tell you for sure... us Portuguese emmigrants here in the USA still eat it very often, and yes the salted version. In fact that is the only Bacalhau most emmigrants even know of. I cook it myself at least once a month and probably eat it more often than that. Bacalhau com Natas would be one of my favorites along with Bacalhau com Batata ao Murro. You know what I would be having during my last meal... :-)

Allow me a suggestion... do a follow up post on Bacalhau sometime in the future, but as it relates to wine pairing. You will have a ball doing your research. It may be one of the best debates in the world of Portuguese food/wine pairing. And since there are 1,001 ways of cooking bacalhau you could end up with hundreds of different wine pairings... wait a second.... I think you could publish a book on this!

All the best,
Marco

Ben · 7 months ago

I share Marco’s surprise that bacalhau isn’t eaten by your friends. The many bacalhau + potato recipes certainly seem like comfort food to me! (and as Marco says, they certainly are for most Portuguese-Americans) I also like the preparation in which large fillet chunks are lightly battered and fried. I’ve even heard of it eaten raw, thinly sliced (though maybe not in Portugal).

Many Portuguese seem determined, by tradition, to always have red wine with the main course, even if it’s fish that’s being served. (bacalhau, sardines and other Portuguese favorites are strongly flavored, so this actually works)

Andrea · 7 months ago

Thanks for the feedback guys, it was a bit of a difficult article for me to write I must say since I haven't had the chance to eat bacalhau that often here! And believe me, I am also surprised at all the Portuguese I've met that don't like it! But I also have to agree that all those stacks of of it in Pingo Doce and other supermarkets is quite stinky and doesn't really want to make you buy it in the first place, let alone go near the fish dept hahahahaha. I guess I've gotten used to it now!

I've had Bacalhau both with red wine and beer and I think it just really all depends on the way the fish has been prepared, good idea for that follow up article then, thanks!

Milton · 7 months ago

I must disagree with you. Bacalhau it is very popular in Portugal! But it's not something you eat in every meal.

Why can you find it in every restaurant menu? For the sake of tradition? No.

Bacalhau became popular because, due to its flesh properties, it was easy to preserve for long periods of time, allowing people (and sailors) to have a regular source of fish protein - faithful friend. And it was cheap. Nowadays bacalhau is expensive.

Maybe Andrea spoked to young people who haven't yet developed their taste for it. I would bet they don't like chanfana or cabrito either.

Justin Roberts · 7 months ago

Hmm, cabrito, yum. The younger, the better!

Ben · 7 months ago

Actually, Milton, I heard that the EU heavily subsidizes the appearance of national heritage foods on restaurant menus - Ah, Just kidding ;)

It could be that bacalhau just isn’t “cool” in certain circles these days.

And I’ll second the recommendation of Kurlansky’s book – although it doesn’t focus on Portugal too much, it is an excellent read.

Andrea · 7 months ago

Milton, I have no doubt that Bacalhau is popular with a good amount of the Portuguese population I'm sure, but for some reason, I keep running into all the picky ones! Young AND old, in fact both of my boyfriend's parents and grandparents don't care for it but they still make it on holidays! It also surprises me when i meet Portuguese who don't like Sardines or seafood at all, like how my Italian mother used to tell us when we hated tomatoes that we wern't true Italians then hahahaha :p

I guess since there is such a wide variety of foods available now then everyone has their own taste in things. Oh well, I eat almost everything here and I will at least try anything once, so no complaints from me!

Milton · 7 months ago

Andrea and Ben.

Maybe you are right and bacalhau is uncool and unattractive to some people. Even I don't give it much importance but after a week or two abroad, I really miss a Bacalhau com Broa! ;)

Troy · 7 months ago

Milton says it pretty well, about bacalhau being on every restaurant menu. Usually there is one bacalhau dish on the menu, changing every day, and a lot of people order it. But Andrea may be on to something as well...while there are piles of it in every supermarket, I never see young people buying it to prepare at home. We could be in a transitional period in which young people do still like it, but can't be bothered to prepare it. The next generation, however, having never had it at home, won't likely order it out at restaurants. That will be when bacalhau is "lost" to the Portuguese kitchen. Same thing has happened to tripe in many places.

gabriellaopaz · 7 months ago

If it is of any consolation Andrea, I have had Bacalhau prepared several different ways throughout Iberia, and have consistently not enjoyed it. Although I adore salt (to the point of having a Sodium addiction), I find Bacalhau unpalatable. However, give me a fresh fillet of cod, preferably grilled and coated in garlic, butter and lemon, and I'm in absolute heaven. Could it be that I haven't found the right Portuguese recipe among the 1,001 variations? Maybe, or maybe dried, salted cod was perfect in the old days, when people's taste buds were accustomed to such strong, intense flavors?

Andrea · 7 months ago

Well Gab, as I said, Bacalhau will never suit everyone, there are some dishes I tried where it's just too strong for me. Personally I prefer to order some of the yummy fresh local fish when I go out to eat here, it's hard for me to pass up something like that which is so hard to get back at home. So it doesn't surprise me though that so many Portuguese Americans adore and miss their fiel amigo, they don't get to see it piled high in every supermarket there and the stench wafting through the entire place hahaha. I guess maybe then something like Bacalhau now for many people is only truly appreciated when you're not able to get it all the time.