General information
Bacalao is salted and dried cod that for centuries was the main food for Portuguese sailors and coastal residents. Although Portugal has a long ocean coastline, it hardly catches cod itself. Most supplies come from Norway and Iceland. The secret of its popularity is that salted cod can be stored for months without refrigeration, which was vital for sailors during the Age of Discovery.

History and cultural significance
The first mentions of bacalao in Portugal date back to the 16th century, when Portuguese ships began sailing to the shores of Newfoundland in Canada. In the cold Atlantic waters, cod was abundant. The fish was salted right on board and dried in the wind to preserve it for the long journey home.
Bacalao became an integral part of the diet and later of culinary culture. In Portugal, they say there are more than 365 ways to cook bacalao – one for each day of the year.

Facts and figures
– The average Portuguese eats about 10 kilograms of bacalao per year.
– More than 90% of all cod for Portugal is imported.
– The country has over 1000 recipes for this dish.
– In Lisbon, the Bacalhau History Center was created with an investment of 1500000 euros.

Related stories
Bacalao is called “fiel amigo” – the faithful friend. This nickname appeared because in hard times, during wars and economic crises, salted cod helped thousands of families survive.
There is also a romantic legend: sailors who went to sea for six months brought home barrels of bacalao as a symbol of loyalty and care for the family.

Tourist places related to Bacalao
— Centro Interpretativo da História do Bacalhau, Lisbon – a museum dedicated to the history of cod. Here you can see interactive exhibitions, try yourself as a fisherman in a storm, and learn cooking secrets.
— Mercado da Ribeira, Lisbon – the famous market where you can try dozens of types of bacalao, from traditional “bacalhau à Brás” to croquettes.
— Porto – a city where old taverns serve bacalao according to ancient recipes, and on the waterfront you can meet fishermen telling stories of sea voyages.
— Nazaré – a fishing town with a rich history, where you can still see fish being dried on wooden racks right on the beach.
— Viana do Castelo – a port city from which the “white fleet” once sailed to northern seas for cod.

Types of bacalao
– Bacalhau seco – classic dried and salted cod.
– Bacalhau fresco – fresh cod, less common in traditional cuisine.
– Bacalhau demolhado – pre-soaked cod ready for cooking.
– Bacalhau desfiado – shredded cod, often used for croquettes and salads.
– Bacalhau especial – large thick premium cuts valued in restaurants.

Prices
In Portuguese markets, a kilo of dried bacalao costs from 12 to 20 euros depending on quality and cut size. In restaurants, bacalao dishes start at about 10–12 euros per portion in simple eateries and can reach 25–30 euros in fine dining restaurants

Modern significance
Today bacalao is not only food but also a tourist brand. Gastronomic tours, festivals, and cooking classes are built around it. For a traveler, tasting bacalao in Portugal means touching the living history of the country, feeling the taste of the ocean, and understanding why this product became a symbol of national cuisine.