A delicacy centuries old!

Bacalhau was developed and consumed since the time of
long ocean crossings and before refrigeration and is today a delicacy
popular throughout the world from Africa to Europe, the Americas, and the Caribbean.

Most importantly in Bacalhau involves the selection of the fish and the curing process to
maximize the possibilities and flavor.

Curing processes have varied from salt and air drying (for varying
amounts of time.) The longer the drying process in salt and in the air
the better the cure.

What makes a cure good?

Lots of salt and time drying which leads just the right
amount of low moisture.
The curing facilities in Portugal and in Norway ensure that a
nice amount of fresh sea salt is laid upon the center of the fish
but that some salt covers all of the fish to ensure curing. Just as
when you place the fish in water to remove the salt. The salt
covering the fish during the curing process will remove the
moisture from the fish.

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Fish from Norway Cured in Portugal from BomPorto a premium Bacalhau company.

Low Moisture improves and helps to maintain shelf
life.

While salt is know for its antimicrobial properties killing some
types of bacteria by essentially sucking the water out of them,
there exists some bacteria which is resistant to this and that is
where why lower moisture is better. Bacteria thrives on
moisture and temperature fluctuations when you have more
moisture and more temperature fluctuations bacteria can
thrive, grow and destroy even salted fish.

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Is dark or yellowish color bacalhau mean good, bad,
old?
Most people do prefer the appearance of salted cod with a
lighter / whiter coloration. But for that to occur it means that
the codfish gets a lesser cure. Proper curing involves a heavy
salting process, plus good drying process. These two steps
give the fish a light yellow coloration and a unique flavor.

The images below show a loin that is not as light in color or attractive as some may want. However, you can see the progression as we soaked it – the color was restored to its natural state, the blemish disappeared and an elegant meal was made.

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A better cure also concentrates the flavor.
For market reasons this is one of the reasons when you shop for
salted fish you may see a range of pricing per lb. Since this product is
priced by the weight. The amount of moisture weighs on the price.

Bom Petisco Solid Tuna in Olive Oil [BULK] 30 Cans (Free Shipping this Item) EXPIRE 4 2027

Store/Tinned Seafood

Product Details

UPC: 033428008006

The history of Portugal’s most popular canned food brand, Bom Petisco, is as special as its tuna.

Over 50 years of Bom Petisco

On the island of São Miguel, the production of Bom Petisco has a history which is over 50 years old. This is the story written by the hands of our employees, who, every day, prepare the fish, to make the best petisco* available to all – our tuna. It is thanks to them that every can contains a guarantee of Azorean tradition – unbeatable fish, prepared following the recipe passed through generations.

The Tuna.

There are several types of tuna that inhabit the cold waters of the Atlantic Ocean. Amongst them, the Skipjack tuna (Katsuwonus pelamis) is favoured by Bom Petisco.

A great swimmer, tuna stands out for its elongated and fusiform body. The ancient Greeks called tuna thynō, which means “to rush”, because of its speed. Today, we know that some species of tuna can reach speeds of 70km/h and can travel up to 170km a day, always in schools of fish. Even more than whales!

Bom Petisco preserves the good stuff

In our factory, skillful hands prepare and cook the tuna, which is then preserved in oil, olive oil or brine, and sterilized. Without the use of any preservatives, the result is 100% natural canned fish, highly nutritious and with a flavor that lasts over time.

*Petisco – a small dish; snack

Preserving the ocean.

Because sustainability in fishing is important at Bom Petisco, fishing in the Azores is regulated by strict criteria for the protection of the marine ecosystem. Fishing takes place in collaboration with the POPA – the Azores fishery observation programme – a project for monitoring and controlling fishing. The aim is to ensure that no dolphin is harmed by our fishing activity. The protection of dolphins and sustainability of the sea are guaranteed by the “Friend of the Sea” status, which aims to reduce the human impact on the marine ecosystem.