What is Dried Salted Cod Called? Unveiling the Global Names of Bacalhau

Dried salted cod, a culinary staple in many cultures around the world, boasts a rich history and a diverse array of names. This humble preserved fish transcends geographical boundaries, appearing on tables from Europe to the Americas and beyond. While the process of drying and salting remains largely consistent, the terminology varies significantly, reflecting local languages, traditions, and culinary nuances. Understanding these different names provides insight into the fascinating story of this enduring food.

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Bacalhau: The Portuguese Name and its Widespread Influence

Perhaps the most well-known name for dried salted cod is bacalhau, originating from Portuguese. Portugal has a deep and enduring connection with this ingredient, so much so that it’s considered a national dish. The word “bacalhau” itself is believed to be derived from the Dutch word “bakeljauw,” highlighting the historical trade routes and influences that shaped its presence in Portuguese cuisine.

The Portuguese Obsession: More Than Just a Fish

The Portuguese aren’t merely consumers of bacalhau; they are dedicated devotees. There are said to be more than 365 ways to prepare bacalhau, one for each day of the year. From the simple yet satisfying “bacalhau cozido” (boiled cod) to the elaborate “bacalhau à Brás” (scrambled eggs with cod and potatoes), the versatility of bacalhau is astonishing. This culinary love affair has cemented “bacalhau” as the primary and most recognizable term in many parts of the world, especially those with historical ties to Portugal.

Bacalhau in Former Portuguese Colonies

The influence of Portugal’s colonial past has ensured the name “bacalhau” resonates far beyond its European borders. In Brazil, for instance, “bacalhau” is the standard term, a direct inheritance from its Portuguese colonizers. Angola, Mozambique, and other former Portuguese territories also readily use the term. This widespread adoption demonstrates the powerful impact of cultural exchange and the enduring legacy of Portuguese cuisine.

Morue: The French Connection to Salted Cod

In France, dried salted cod is primarily known as morue. This term stems from the French word for cod, and its usage reflects a similar historical connection to the fish as seen in Portugal. “Morue” often appears in French culinary contexts, and while the French may not consume as much dried salted cod as the Portuguese, it remains an important ingredient in certain regional dishes.

Brandade de Morue: A Culinary Classic

One of the most famous French preparations of morue is brandade de morue. This creamy, emulsified dish typically combines salt cod with olive oil, milk or cream, and garlic. The process involves soaking the salt cod to remove excess salt, then carefully flaking and blending it with the other ingredients to create a smooth, flavorful spread. Brandade de morue showcases the French approach to utilizing morue in sophisticated and elegant cuisine.

Bacalao: The Spanish and Italian Variations

Moving across the Iberian Peninsula and into Italy, the term bacalao (Spanish) and baccalà (Italian) emerges. These names are clearly derived from the same linguistic root as the Portuguese “bacalhau,” further illustrating the shared history and culinary traditions surrounding dried salted cod in Southern Europe.

Bacalao in Spanish Cuisine: A Regional Tapestry

Spanish cuisine features various preparations of bacalao, often showcasing regional specialties. In Catalonia, you might find esqueixada, a refreshing salad of shredded bacalao, tomatoes, onions, and peppers. In other regions, bacalao might be incorporated into stews, croquettes, or other savory dishes. The Spanish use of “bacalao” reflects a similar level of culinary integration as seen with “bacalhau” in Portugal, although perhaps not with the same sheer volume of recipes.

Baccalà in Italian Cuisine: Contrasting with Stoccafisso

Italy presents a slightly more complex picture. While “baccalà” refers to dried salted cod, Italians also use the term stoccafisso to refer to air-dried, unsalted cod. This distinction is important because the preparation and flavor profiles of the two differ significantly. Baccalà requires extensive soaking to remove the salt, while stoccafisso needs even longer soaking to rehydrate the dried fish. Both baccalà and stoccafisso are integral to Italian cuisine, especially in regions along the coast.

Klippfisk and Saltfisk: The Nordic Names for Salted Cod

Venturing north to Scandinavia, we encounter different terms that reflect the unique drying and salting methods employed in the region. In Norway, dried salted cod is commonly called klippfisk, which translates to “cliff fish.” This name originates from the traditional practice of drying the fish on cliffs exposed to the wind and sun.

Klippfisk vs. Saltfisk: A Norwegian Distinction

Within Norway, there’s also a distinction between klippfisk and saltfisk. While both involve salting and drying cod, klippfisk typically undergoes a longer drying process and is dried more completely than saltfisk. Saltfisk is often wetter and requires less soaking before cooking. This nuanced terminology highlights the precision and attention to detail that Norwegians bring to the preservation of cod.

Saltfisk in Iceland: A Similar Nordic Tradition

Iceland, with its rich fishing heritage, also utilizes the term saltfiskur, directly translated to saltfish. This term aligns with the Nordic tradition of preserving cod through salting and drying, reflecting the importance of this technique in a region with long winters and limited access to fresh food. Saltfiskur is a staple ingredient in Icelandic cuisine, used in various traditional dishes.

Other Names and Regional Variations

Beyond these major terms, dried salted cod may be known by other names and regional variations.

Saltfish: This is a common English term, particularly used in the Caribbean.
Stockfish: While sometimes confused with dried salted cod, stockfish is air-dried and unsalted.
Local dialect terms: Depending on the specific region or community, there may be other informal or less widely known names for dried salted cod.

The Process Matters: How Drying and Salting Affect the Product

Regardless of the name, the fundamental process of creating dried salted cod remains largely the same. The cod is first gutted and cleaned, then heavily salted. The salting process draws out moisture from the fish, inhibiting bacterial growth and preserving it. After salting, the cod is then dried, either in the open air or in controlled drying environments. The drying process further reduces moisture content, extending the shelf life of the fish significantly.

Rehydration is Key: Preparing Dried Salted Cod for Cooking

Before cooking, dried salted cod must be rehydrated. This involves soaking the fish in cold water for one to three days, changing the water several times a day. The soaking process removes excess salt and rehydrates the flesh, restoring its texture and making it palatable. The length of the soaking time depends on the thickness of the fish and the level of saltiness.

Versatility in the Kitchen: The Culinary Applications of Dried Salted Cod

The versatility of dried salted cod is one of its greatest assets. It can be used in a wide range of dishes, from simple stews to elaborate casseroles. It can be grilled, baked, fried, or boiled. It can be served hot or cold. Its unique flavor and texture make it a welcome addition to countless culinary creations.

Conclusion: A Global Food with Many Names

Dried salted cod, whether called bacalhau, morue, bacalao, klippfisk, or saltfish, is a testament to the ingenuity of food preservation techniques. Its enduring popularity across cultures and cuisines speaks to its unique flavor, versatility, and historical significance. Understanding the different names for dried salted cod offers a fascinating glimpse into the diverse culinary traditions that have embraced this humble yet remarkable ingredient.

What exactly is bacalhau, and what makes it different from other types of preserved fish?

Bacalhau is dried and salted cod. The process of salting and drying prevents spoilage, extending its shelf life significantly. This preservation method dates back centuries, predating refrigeration, and allowed cod to be transported and consumed over long distances. The unique flavor and texture of bacalhau are a direct result of this curing process, setting it apart from fresh cod or other types of preserved fish like pickled herring or smoked salmon.

The main difference lies in the specific process and fish used. While other preserved fish might be smoked, pickled, or fermented, bacalhau specifically undergoes a rigorous salting and drying process. This process draws out moisture and inhibits bacterial growth, resulting in a firm, dense texture and a distinctive salty flavor that requires rehydration before cooking. The use of cod, a lean, white fish, further distinguishes bacalhau from other preserved fish that might utilize oily fish like sardines or mackerel.

Why is dried salted cod known by so many different names around the world?

The global prevalence of dried salted cod and its diverse names reflects its historical importance as a staple food, particularly in regions with limited access to fresh fish. The drying and salting process allowed cod, primarily sourced from the North Atlantic, to be transported and preserved for extended periods, reaching distant markets and influencing local cuisines. Each region adopted its own term for the product, often rooted in local languages and traditions.

These diverse names also reflect slight variations in preparation and consumption. While the basic process of salting and drying remains consistent, local preferences regarding the level of salting, the drying time, and the specific cuts of cod used may vary. Consequently, different cultures developed unique culinary traditions around the ingredient, further solidifying the association between the product and its distinct regional name.

What are some of the most common names for dried salted cod besides “bacalhau”?

Besides “bacalhau,” which is primarily used in Portuguese-speaking countries, “bacalao” is a prevalent term in Spanish-speaking regions, particularly in Spain and Latin America. This name is a direct derivative of the Portuguese term and signifies the widespread consumption of dried salted cod within these cultures. The term “salt cod” is also commonly used in English-speaking countries, serving as a more descriptive and generic name for the product.

Other regional names include “klipfisk” (clipfish) in Norway, referring to the traditional method of drying the cod on cliffs, and “stockfish,” which is unsalted dried cod, also from Norway. “Morue” is the French term for cod, but specifically refers to salted cod when specified as “morue salée.” These diverse names showcase the historical and cultural significance of dried salted cod across various countries and cuisines.

How is “bacalhau” prepared before it can be cooked and eaten?

Bacalhau is typically extremely salty and dry when purchased, requiring a rehydration process before it can be cooked. This rehydration usually involves soaking the fish in cold water for 24 to 72 hours, changing the water several times throughout the process. The duration of soaking depends on the thickness of the fish and the level of saltiness desired.

The soaking process not only removes excess salt but also rehydrates the fish, restoring its texture and making it pliable for cooking. After soaking, the bacalhau is typically cooked in various ways, such as boiling, baking, grilling, or frying, depending on the specific recipe. The rehydration process is crucial for achieving the desired flavor and texture of the final dish.

Are there different grades or qualities of bacalhau? If so, how can I tell the difference?

Yes, there are indeed different grades and qualities of bacalhau, primarily determined by the size and thickness of the fish, the method of salting and drying, and the overall appearance. Thicker, meatier cuts of cod generally fetch a higher price, as they offer a more substantial and flavorful eating experience. The quality of the drying process is also crucial; well-dried bacalhau should be firm and not overly moist.

To assess the quality, look for pieces that are uniformly white or creamy in color, indicating proper salting and drying. Avoid pieces with excessive discoloration, blemishes, or a strong ammonia-like smell, as these may indicate spoilage or improper handling. The thickness of the fillet and the absence of bones are also indicators of a higher grade. Also, reputable sellers often provide information about the origin and processing methods of their bacalhau, which can further aid in determining its quality.

What are some popular dishes made with bacalhau around the world?

Bacalhau is a versatile ingredient used in countless dishes across the globe. In Portugal, “Bacalhau à Brás” (shredded cod with eggs and potatoes) and “Bacalhau com Natas” (cod with cream and potatoes) are immensely popular. In Spain, “Bacalao al Pil Pil” (cod cooked in garlic-infused olive oil) is a renowned delicacy. These dishes showcase the diverse culinary applications of bacalhau.

Other notable dishes include “Brandade de Morue” in France, a creamy purée of salt cod, olive oil, and milk; and “Baccalà alla Vicentina” in Italy, a slow-cooked stew of salt cod, onions, and milk. These examples demonstrate the global appeal of bacalhau and its integration into diverse culinary traditions, each reflecting local flavors and cooking techniques.

Is bacalhau a sustainable food choice, considering the history of overfishing of cod stocks?

Historically, cod stocks have faced periods of overfishing, raising concerns about the sustainability of consuming bacalhau. However, significant efforts have been made to manage cod fisheries more responsibly. Many fisheries are now certified by organizations like the Marine Stewardship Council (MSC), indicating that they meet strict sustainability standards.

Consumers can support sustainable fishing practices by looking for MSC-certified bacalhau or by purchasing from retailers who prioritize sourcing from well-managed fisheries. By choosing responsibly sourced bacalhau, consumers can enjoy this traditional ingredient while contributing to the long-term health of cod populations and the marine ecosystem. Awareness and informed purchasing decisions are key to ensuring the sustainability of bacalhau consumption.