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.
Order some from BuyPortuguesefood.com
Order some from BuyPortuguesefood.com
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.
Order some from BuyPortuguesefood.com
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.
Order some from BuyPortuguesefood.com
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.
Pasteis de Bacalhau 
Bacalhau a Gomes de Sá 
Bacalhau a Lagareiro 
Bacalhau a Brás
All Recipes found here: https://casadebacalhau.com/recipes/
Cerified Origin Paella Rice from L’Albufera Nature Preserve in Valencia,Spain It is a short grain and variety with a pearled colour. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. It is much harder than any other variety in the world, thus allowing it to absorb more liquid (more flavours!) and aromas and that when cooked it is always “al dente”, loose and whole. This rice maintains its consistency even under extended cooking; it never becomes sticky, fluffy, or mushy. The grains remain separate and individually loose from one ideal desired feature for paella cooking.
Bomba Rice - The best feature: It’s very difficult to overcook. Although it’s the ultimate for paella, it’s incredible for all types of rice dishes giving them its distinct, very appealing characteristics.
Which rice should I buy? (Extra or Bomba)
Bomba is recommended to three key audiences: Beginning cooks, Catering companies, and anyone who has better things to do than to hover over the stove
• For our beginner cooks, Bomba is best because it won’t overcook, it absorbs more liquid to ensure your paella isn’t soggy, and is consistent every time you cook paella.
• For Catering: Even when maintained warm for extended time, the rice will maintain it’s texture and shape without getting mushy.
• For everyone: Longer, more flexible cooking times with consistent results means you get to do what really matters. . .enjoy the art of making the paella instead of worrying about it!
How many servings are in a 1 (2.2lbs) kilo bag of paella rice?
1 kilo (1 Kg) of paella rice is generally enough for 10 servings. In more detail: Each 1 kilo bag contains 2.2 Lbs of rice, or about 4 cups uncooked rice. We recommend about 1/4 to 1/2 cup of rice per person.
How much water do I add to my paella rice?
Our 'Santo Tomas Extra' Paella rice requires 2 cups of water/broth per cup of uncooked rice. Our 'Bomba' Paella rice requires 2 1/2 to 3 cups cups of water/broth per cup of uncooked rice.
