Fiel Amigo
As early as the 1960’s when Portugal was engaged in wars in its former African
territories. Portugal had mandatory military service which often required the
men to deploy to these war zones. At this time Portugal’s leader was
resolved in fostering Portuguese symbols pride like the Portuguese historical relationship with the sea and therefore supporting the Bacalhau fleets.
It was said that at the time the Portuguese government gave these young men
with mandatory service the option to serve their countries either on
these boats fishing for Bacalhau or in the military where most certainly meant going into a dangerous warzones.
Given those options many preferred the risks and dangers of warfare to the
hazards and difficult conditions of living and working on these boats.
The Portuguese discovered Bacalhau around the 15th century during the age of
exploration and discovery. At this time they provisioned their ships in
preparation for the long voyages with nonperishable food rations. Bacalhau was
integral part source of nourishment on those expeditions.
That led them to attempt curing various other types of fish available along the
Portuguese coast but no other fish preserved as well as Bacalhau.
Then it was that Bacalhau was given the nickname of “Fiel Amigo” or “Faithful
Friend” as it was always available since it would not deteriorate or go bad.
Since it was also inexpensive it quickly became popular in Portugal and the
Portuguese became the biggest consumers of it in the world. It maintains its
central position in Portuguese traditions and cuisine today.
Try our Bacalhau Products
www.buyPortuguesefood.com
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.
Frequently Asked Question - Packaging says "BONED" which in Canadian English means de-boned fish.
Origin: Atlantic (Canada)
Desalting Guide Below
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.
Instructions per the package:
In refrigerator, soak (1 lb) of the salted fish in 6 cups of fresh water. Change the water 3 times during the day. Then parboil the fish in 6 cups of fresh water for 7-10 minutes. Then drain the water.
Visit our web site and read our “I Love Bacalhau” newsletter for explanations, tips and recipes for Bacalhau https://casadebacalhau.com/
Packaging:
2 LB - SML BOX - INSU ICE
4 LB - LRG BOX - INSU ICE
6 / 8 / 10 LB - LRG BOX
Package: 10 LB LRG BX (2 Removed from Box)
