Dried and salted Codfish in Flower of Salt + Extra Virgin Olive Oil

Dried and salted Codfish in Flower of Salt + Extra Virgin Olive Oil

€89.50

This price includes tax IVA 23%; shipping cost not included

Available in 2-3 days upon your order

Description

It is said that there are over 1000 recipes to cook cod fish in Portugal and that no one makes it like the Portuguese do. It is one of the most sought after food by visitors.

That's why Deli Portugal selected the most delicious and award winning codfish allowing this gastronomic experience to go beyond frontiers to those who already know its special taste and do not have it around, especially at Christmas time.

The cod fish that we propose here is caught with line fishing, avoiding trawls. and has been dried and salted for 6 months, in flower of salt, which makes it unique in its taste. The flower of salt cured gives it a a clear and brilliant color and a firm texture.

This awesome Ribeiralves Cod fish has the "Taste of the Year 2017" label, meaning that it was the most approved by consumers.

To make it even more delicious, we added an extra virgin Alentejo olive oil, from Eugenio de Almeida foundation EA (0,50l) - This item is subjected to the EVOO that will be available in a non glass bottle at the time of the order, guaranteeing the same or even better quality

How to prepare it: The cod must be soaked with the skin facing upwards, in a container with water and placed in the refrigerator.
The water should be changed 2 to 3 times a day, instead of putting in the fridge you can place ice in the water within each water change. It should be in water for 42 to 48 hours. Only afterwords you can cook or frize it, be sure it is well drained.

History

The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Traditionally, salt cod was dried only by the wind and under the sun, hanging on wooden scaffolding or lying on clean cliffs or rocks in the seaside.

Drying preserves many nutrients and the process of salting and drying the cod make it tastier. Cod salting became economically viable during the 17th century, when salt from southern Europe became available to the maritime nations of northern Europe, although history already indicates that by the 10th century the Scandinavian merchants came looking for the Portuguese salt. The method of drying the cod was cheap and the work could be done by fisherman or families and was easily transported, being part of the diet of fishermen and sailors, which at the time of the Discoveries was the essential food for the Portuguese. Cod has become a staple for the Catholics diet being mostly cooked on Fridays.

This is the iconic food of Portuguese cuisine but curiously the only fish that is not eaten fresh, dried under the Mediterranean's hot sun. This ancient method of preservation means the cod can be stored indefinitely at ambient temperatures, with no bacterial or mould able to grow on the highly saline dried cod fish. A skinny fish, of truly wild origin, one of the healthiest proteins we can have on our plate, with antioxidants and anticancer properties.

Cod is one of the most important traditions in Portuguese gastronomy and Portuguese love it in many ways, being a healthy and delicious dish! It is often presented boiled on social occasions, but can be grilled or sautéed, indispensable in Christmas Eve dinner.

Portugal is the biggest cod fish consumer in the world. What would become of us Portugueses without as we call it, the "Faithful Friend"?