Some of Spain’s most popular fish recipes evolve around Bacalao, dried and salted codfish. It is safe to say that the Basque people, along with Gallegos, influenced Spanish food habits greatly with the introduction of this speciality from the northern shores of Spain.
Bacalao is traditionally sold in its dried and salted version, as seen in today’s photo, but in recent years Bacalao can also be bought fresh in local fish markets. Both varieties are considered a gastronomic delight. One good thing about Bacalao is, that cod can not be bred in fish farms.
If and when you prepare dried salted Bacalao, do not forget to soak the codfish for at least 4 hours in cold water, change the water for better taste, and soak for 4 hours more.
Due to some severe overfishing in the last few decades, Bacalao is now not as inexpensive as it used to be.
The photo was taken in the town of Felanitx, Mallorca, Spain. The date: October 21st, 2007. The time was 12:21:53.
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