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.
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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.
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/
Norwegian Gadus Morhua
Salted Cod (Bacalhau) Whole Fish with Skin & Bone Cut into 4-6 inch pieces
Type: Highest Quality Gadus Morhua (Norwegian Cod) - Size 8/10 Largest Available
Storage: While still salted, keep in the refrigerator for use within a few months for product you plan to use longer than that store in the freezer.
This item contains skin and bone and is cut according to cut diagram in photo gallery. The number of cut portions may vary depending on the size of the fish.
Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is as much as 3 days for the thickest pieces. For the boneless skinless pieces or product typically only 1 day of desalting is necessary.
To achieve the best result we have provided these simple guidelines for the desalting process.
1. Take the precut portion of codfish and rinse excessive salt under the tap.
2. Place the fish in a large bowl of water. A general rule is three times as much water as fish. The bowl of fish should be kept in cool conditions, around 43 - 47 degrees Fahrenheit during the whole process.
3. Change the water once a day.
4. Some of the thinner cuts of the fish are ready to be cooked after 2 days . For the thickest cuts we recommend 3 days. After this process either cook or you may freeze for future use / ready to cook.
Package Contains: Approximately 8 - 8.5 lbs.
Video about this brand:
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