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 we offer here is of high quality, approved and made by several portuguese renowned chefs. It has the characteristic of having been salted and cured for 12 months, which makes it unique in its flavor and texture. Thick fillets, clear and bright color.

Caxamar has received food certification according to the IFS Food standard, proving the excellence, safety and transparency of its processes.

It is a leading Portuguese company, founded in 1989, the company has been synonymous with quality, tradition and innovation, winning over the palates of Brazilians and consumers beyond borders.

Since its creation, Caxamar has stood out for its dedication to offering its customers the best cod, selected and prepared with the utmost rigor. Over the last few decades, the company has invested in innovation, without ever compromising the tradition that characterizes it. Among the important milestones in its history, the start of desalted cod production in 2005 stands out, a practical solution that revolutionized the market. More recently, Caxamar launched a new range of frozen meals, offering cod in a more practical way and meeting the needs of modern consumers. In addition, the company has developed new cod cuts, such as the most recent Cod Loin with Neck, reinforcing constant innovation.

Preparation method: The cod should 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 refrigerating, you can add ice to the water each time you change it. It should soak in water for 42 to 48 hours. After being well drained, it can then be frozen or cooked.

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"?