Is Codfish (Bacalhau) actually a fish?
No, codfish is not a fish! Bacalhau is the typical Portuguese name given to fish that has been treated/processed by salting followed by drying (loss of water from the flesh), and which is traditionally applied to at least 5 different species of fish.
And why are some more expensive than others? Precisely because they are different species, involving significant differences in terms of: fillet thickness and size, color, texture, type of muscle fiber, and most importantly, flavor!
And what is the best codfish?
It will always depend on what dish you intend to prepare. If the intention is to make an elaborate bacalhoada or bacalhau à portuguesa, to impress guests for Christmas dinner or at Easter, the recommended species is Gadus morhua, also known as Cod or bacalhau do Porto. This one has a very uniform straw color, flakes that break apart easily, and soft skin that comes off easily after cooking. Prepare your wallet, as it's the most expensive! But, we are talking about genuine codfish!
How to choose the best Codfish?
See which codfish is suitable according to the recipe you want.
But there is also the option of a more affordable bacalhoada. In this case, the Gadus macrocephalus, also known as Pacific cod, has an intermediate price and will not disappoint. One of the differences is that the flakes do not break apart as uniformly, so it is recommended to prepare it in larger pieces.
Therefore, always taking into account the type of preparation, when the proposal is the traditional bacalhoada, the recommended types of codfish are: Gadus morhua, also known as Cod or bacalhau do Porto (the best) and Gadus macrocephalus, also known as Pacific cod (intermediate).
Now, if the intention is just to satisfy that craving for a codfish cake, the cheapest is the best. It's that simple! You can go for Zarbo codfish and you won't go wrong. And see how interesting: making a codfish cake with a Gadus morhua, for example, besides being a waste of money, won't taste as good. A good codfish cake calls for those longer fibers, with a firmer texture and a very pronounced flavor. In this case, Zarbo is the most suitable, but you can also make it with Saithe codfish and Ling codfish.
An important tip for this type of preparation: there's no need to buy whole pieces of codfish (always more expensive), you can buy those strips and flakes that come in trays. Scraps and leftovers from a bacalhoada also work very well in a codfish cake.
Note that we have already discussed the two classic recipes (bacalhoada and codfish cakes) and presented the extremes in terms of prices and quality (Gadus morhua and Zarbo).
Still following the logic of first deciding which recipe you want to prepare and then the most suitable type of codfish, let's now consider recipes such as: pies, bacalhau à Gomes de Sá, risotto, pasta, shepherd's pie (escondidinho), cold salads, and even grilled codfish. In these cases, we recommend Gadus macrocephalus, Saithe, and Ling. These are recipes that do not demand a codfish as delicate and noble as Gadus morhua but also do not benefit from the firmer texture and more intense flavor of Zarbo. These preparations require small pieces or flakes that are not too dry.
As a rule, prices follow the logic from most expensive to least expensive:
The form of presentation also influences the price:
- Loin
- Tail fillet
- Belly
- With or without skin
- Desalted
- Small pieces
- Flakes
A technical tip: codfish pairs very well with olive oil. So, you can't invest in codfish and scrimp on olive oil. Both in quality and quantity. Codfish day is a day to forget the diet and indulge! Oh, and you know that olive oil left over from the bacalhoada? Never throw it away! It's great for making rice, over toast, or as an appetizer with Italian bread.
Technical note: According to legislation, only Gadus morhua and Gadus macrocephalus are considered true codfish. In commerce, they can also be classified into the following categories: Imperial, the noblest; Universal – with some small defects that do not compromise quality; and Popular – which contains flaws caused during the fishing process. Following legislation, industries are required to inform, on product labels, the scientific name of the fish species used for salted products. It is important for consumers to understand the differences between the main salted fish sold in Brazil so that they are not misled.
Do you have any questions about codfish? Write in the chat and our team of specialists will answer!
Discover all codfish species here at FishCode.
https://fishcode.com.br/collections/todos-os-peixes?sort_by=relevance&q=bacalhau
