Bacalhau

Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.

Cod have very low levels of oils and fats in their muscle tissue, and most is located in the liver.

[5] Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from Basque fishermen in Newfoundland near the cod-rich Grand Banks by the late 1500s.

Customers are free to touch, smell, and otherwise personally inspect the fish, which is very different from how fresh seafood is often sold.

[13] Stores can carry a large variety of bacalhau differing in color, size, smell, taste, and dryness.

Such variation has led Portugal to define requirements as to what products can carry the label Bacalhau de Cura Tradicional Portuguesa.