With so many living costs increasing and investments losing value, author (Robert Kiyosaki) of popular finance book “Rich Dad Poor Dad” recommends investing in purchasing food items that have long shelf lifes like canned tuna (Bacalhau would be another you could include in that category.
You can read the full article here.
We have many options of good quality, long shelf life food products. Our range of canned tuna, sardines and dry salt cod are all exceptionally priced
Fuel prices are increasing again, let us deliver our wide selection of delicious food to you. Save time and money, and take advantage of our special fedex rates.
(Pricing for Quality Bacalhau in Portugal Currently ranges from $16 to $25 kg ) (1 kg = 2.2 lbs)
Many items are back in stock, and we maintain an edge of price and quality on our products . Especially the Bacalhau (Salted Cod). See the above photo for current market pricing in Portugal. Here, you can purchase Bacalhau, and get it delivered to you for as low as $7.14/lb.
Hurry!!! We still have a great deal on 35 lbs bulk Center Loins (only). Those are literally the fillet mignon of the fish.
We are rearranging our inventory to save on storage costs and continue to provide you with the most affordable Bacalhau without compromising quality!
Dry Salted Cod (Bacalhau) is the perfect item in your arsenal to eat well despite rising food costs. The curing process for salted cod developed centuries ago (before modern refrigeration) makes it more stable for long or short term preservation. Our current inventory is good for at least 2 years stored in a refrigerated temperature controlled environment or in kept in a cool well ventilated area.
In this edition we share with you that we also carry some amazing pasta products from Portugal which also compliment Bacalhau perfectly.
Purchase them here –
https://buyportuguesefood.com/Pasta-c128394362
When you think about pasta you might immediately think of countries like Italy (though they are still the largest consumers of pasta in the World). However, Portugal is among up there as being one of the biggest consumers of pasta in Europe and the world.
In Portugal they consume, on average, almost 15 lbs of pasta per person per year. It definitely has a place in traditional Portuguese cuisine.
We work with the #1 Pasta maker in Portugal (Milaneza) – You have never tasted pasta like this! It will change the way you feel mentally and physically after eating it.
Portugal’s under commercialized markets allow food producers to make products with the best quality grains and patient production processes, which for pasta…makes a huge difference. The bigger faster commercial processes involve extruding pasta quickly and also not allowing adequate time for the pasta to dry in order to maximize production.
Compared to typical pasta brands available in American stores the Portuguese Milaneza brand is:
Here is a recipe using Milaneza’s Cotovelos (Elbows) and our BomPorto Bacalhau:
BomPorto Mac&Cheese a lá Melissa:
1lb. Package of Milaneza Elbows
1lb. Desalted, Cooked Bacalhau Flakes (preferably cooked in milk)
1/2 Cup Butter
1/2 Cup All Purpose Flour
1 1/2 Cups Whole Milk
2 1/2 Cups Half&Half
4 Cups grated medium sharp cheddar
2 Cups grated of your favorite cheese
1/2 Tbsp. Salt
1/2 tsp. Black Pepper
*Preheat oven to 325 degrees F, and grease a 9×13 baking dish. Set aside.
*Prepare your bacalhau flakes, according to our desalting recommendation (from previous newsletters). Set aside.
*Mix all grated cheeses together in a bowl, and set aside.
*Bring a large pot of salted water to boil. Once boiling, add pasta and cook 1 minute less than package details for al dente. Drain and drizzle with olive oil to keep from sticking.
*In a large saucepan over MED heat, melt butter and then sprinkle in flour. Whisk to combine. Cook down for approx. 1 minute – constantly whisking. Slowly pour 2 cups of milk and half&half (combined). Constantly whisk, and combine the remaining milk and half&half until smooth.
(Once cooked through, it should resemble a semi thinned out condensed soup)
*Remove from heat and stir in spices and 1 1/2 cups of the cheeses. Stir to melt, and combine. Stir in another 1 1/2 cups of cheese until completely melted and smooth.
*In a large mixing bowl combine cooked elbows, bacalhau flakes and cheese sauce – stirring to combine fully.
*Pour half of the mixture into prepared baking dish, top with 1 1/2 cups of grated cheeses, top with remaining pasta mixture.
*Sprinkle the remaining cheese on top of the pasta, bake for 15 minutes or until cheese is bubbly and lightly golden brown.
Happy New Year and we hope that better and better things await us all in the
New Year!
Recipe Demonstration Bread Crusted Salted Cod Casserole
Taking apart Center Loins (Flaking):
While Bacalhau by far is the most popular, and common fish served throughout all of Portugal, Portuguese Sardines are the next in line. The best in the world are caught off of the coast of Portugal.
During the month of June, for the festival honoring Saint John the Baptist, it is estimated that 13 sardines are consumed every second in Portugal. Sardines are a national icon.
During our recent trip to Portugal, we were able to visit the Fabrica dos Pinhais in Matosinhos (Porto’s fishing district). They are one of the oldest (just having celebrated 101 years) active canneries in the world. They are specialized in the production of tinned sardines. All production methods are still done by hand. Utilizing only freshly caught, and thoroughly inspected sardines from the morning lot; they then begin a line process of cleaning, organization by size, steam cooking and hand packing (again by size) with fresh ingredients and refined oil for optimal preservation and flavor development. Tins are then sealed, wiped down of any residue and then hand wrapped with the label and cellophane packaging. If you are visiting the city of Porto we highly recommend you visit their newly opened live museum where you tour the factory and wrap your own tin to take home. There are also excellent seafood restaurants in the vicinity. We highly recommend visiting those behind the docks (Herois de Franca street) where fresh catch is grilled over charcoal grills.
Take a moment to view this excellent short video of their process and company.
They are known throughout the world with their brand “Nuri” which signifies “something truly beautiful,” “bright as a light,” “unique.”
Why discuss olive oil on a page dedicated to Bacalhau? The two are synonymous, and a good case can be made that you can only appreciate good Bacalhau with plenty of equally good azeite. The salty rich flavor of Bacalhau seems to absorb the fruity sweetness of olive oil creating a harmonious balance.
A couple of weeks ago, I was fortunate enough to join a group of entrepreneurs and wine buyers from the United States whom represent the Esporao company’s wines. Esporao is perhaps one, if not the largest, wine producers in Portugal. Their red wine, Monte Velho, is the best selling wine in its category in Portugal. It’s also one of the most well known in the world. Aside from their great wines, they also produce a superb line of olive oils. During my visit one of the highlights was tasting, and getting a better understanding about the olive oils.
Some of the facts that I learned included :
*European olive oil is strictly regulated
i.e Olive Oil (Extra Virgin and Virgin) when labeled can only be from initial presses and be of the highest quality. Terciary produced oil which lacks the color, flavor, smell and perhaps comes from olives impacted by some mold can only be labeled “oil” and is typically used for commercial cooking applications.
OLIVE OIL OXIDIZES QUICKLY
Olive oil is an extremely fresh and fragile product bottled on demand to preserve it’s properties. Packaged in dark glass to protect from the heat and rays from sunlight. Once exposed to air; olive oil will begin to lose its freshness, flavor, color and fruity scent. Therefore, its highly recommended that you consume your olive oil as quickly as possible, and perhaps open a fresh well kept bottle right before a special meal to optimize it’s potential.
Here are the 5 olive oils produced by Esporao –
Azeite (Beige Label)-
Fruity using – Olives: Arbequina, Cobrançosa, Cordovil, Frantoio, Galega, Maçanilha
Recommended for low medium intensity foods, various soups and oven dishes.
For complete details click here:
DOP – Sweet, Slightly Spicy – Olives: Cobrançosa, Galega,
Recommended for Salads, Appetizers, and/or w/t toast.
For complete details click here:
Cordovil – Sweet, Slightly Bitter and Spicy – Olive: Cordovil
Recommended for Salads, Appetizers, and/or w/t toast.
For complete details click here:
Galega & Biologic (Organic) – Sweet, and slightly spicy – Olive: Galega
Recommended for seasoning fruit salads, grilled pineapple, cooked vegetables, delicate fish and ice cream.
For complete details click here:
Selecao – Medium-intense fruity and very balanced bitterness and spicyness Olive(s): Cobrançosa
Recommended for vegetables and boiled vegetables, a gazpacho, seasoning chocolate and even a simple toast
Thank you for visiting this page and for all of those we are thankful for there loyal business which has made our Bacalhau mission possible.
In the past two years we developed the “I Love Bacalhau Newsletter” to send occasional news, tips and information about this wonderful item and one of our most popular products.
You can click on links to see information covered in previous letters and all of the information is now available on this new site. With this new site we will be able to add better material such as videos with instructions and demonstrations.
Here we explain all things Bacalhau..
In the previous editions we discussed – (Click on links below to
