FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BACALAO or BACALHAU or BACCALA
Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.
is cod preserved by drying and salting. Must be soaked, drained and boiled before use.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Portuguese, pp. 358]
is dried salt cod for which the Portuguese are said to have 365 different recipes, one for each day of the year, each one so enjoyed as to gain the title of a "national dish".
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is the Spanish mode of dressing salt codfish with oil and garlic.
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Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.
is cod preserved by drying and salting. Must be soaked, drained and boiled before use.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Spanish, pp. 400-401]
is dried salt cod. Spanish and Portuguese fishermen were among the first to sail to the Grand Banks of Newfoundland for great catches of cod which they cleaned and salted down in their holds. It is said the Basques excel in their recipes for bacalao.
Modified from Sanjur, Diva. 1995. Hispanic Foodways, Nutrition and Health. Allyn and Bacon, Boston.
