Left Side is the “Central Cut”, and the Right Side is the “Posta Longa”

While typically with any dish you are preparing to make using Bacalhau with skin
and bone is best. The skin and bone help retain the flavor of the fish compared to
using boneless skinless fish. Depending on what dish you will be preparing some
cuts/pieces may work better.

Cutting Demonstration Video:

Choosing and Cutting Dry Salted Cod Bacalhau

1 ) When cutting a whole fish with bone for example, you would start by cutting
off across the top mainly to give your first center loin a nice clean edge.

2) Two Popular Approaches – When working with whole fish here are a couple
popular ways to cut your fish

Above are two popular approaches to cutting a whole Bacalhau.
Cutting down each side of the center loins where the thickest meat ends and the
wings/bellies begin. Typically one side of the loins will have the biggest
transitions from the center loin and the wing/belly piece, while the other side will
have more of a tapered thickness where you must decide where to cut. The side
with the biggest transitions is due to how the fish is initially split before the
cleaning and salting.

3) The cuts also help determine which pieces you group together for the desalting
so as to get a more even salt level.

*You can view our desalting instructions here:

Instructions are in the more details section of each of the salted cod products on
our site. We will cover that topic again in a future edition.

4. Certain cuts are optimal for specific dishes.
Loins/Lombos (Thickest) – Baking, Grilling, or Frying.

Center Cuts/Postas – Shredded in your dish.
(Purchase Center Cuts / Postas here.)

*Loins/Lombos are typically the most desirable cut as long as you are comfortable with the desalting process, and are the easiest to work with, cooked whole or flaking for any type of dish.

See a video here on how easy to debone / flake:

Wings/Asas/Bellies – Frying or Stews

Meaty pieces almost boneless great for any preparation where you are flaking.

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.