1 2

Porto Codfish

Porto Codfish

Assado Cozido Caldo Filé

Carne branca Carne firme Pouca espinha

Baixo risco Sustentável

Esse peixe é uma boa pedida Esse peixe é fantástico

Originally, only Gadus morhua cod weighing over 3 kg, which, when cut, displays thick flakes, beautiful color, and a soft texture, was referred to as "Porto." However, exporters and supermarkets also use the denomination "Porto" for Gadus macrocephalus (a less noble species), which confuses consumers. Therefore, be careful not to be misled. Only buy it as "bacalhau-do-porto" if it is of the Gadus morhua species.
View full details

General information

General characteristics

Historically, Porto was the first city to receive and prepare the cod that Portuguese fishermen caught in the icy waters of Newfoundland, Iceland, and Greenland. Even today, Porto is the main culinary city for cod. Currently, the "Bacalhau-do-Porto" available in the Brazilian market can be of Norwegian, Portuguese, Icelandic, Spanish, or French origin (the main exporting countries).

Location and habitat

Scientific and other names

Gadus morhua; Atlantic cod

Other white fish

View all