BACALAO Meaning and
Definition
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Bacalao is a noun in Spanish and Portuguese cuisine that refers to dried and salted codfish. The term originates from the Spanish word "bacalao" and the Portuguese word "bacalhau." It is a staple ingredient in many traditional dishes in these cuisines.
The process of preparing bacalao involves salting and drying the fresh codfish. This method of preservation allows the fish to be transported and stored for long periods without refrigeration. The salt absorbs moisture from the fish, dehydrating it and inhibiting the growth of bacteria. The dried and salted codfish is very hard and solid, requiring it to be soaked in water before cooking to rehydrate it and remove the excess salt.
Bacalao is highly versatile and can be used in various dishes. It is often used in stews, casseroles, soups, and salads. Some popular dishes featuring bacalao include Bacalao a la Vizcaina, a Spanish dish with codfish, red pepper sauce, and potatoes, and Bacalhau à Gomes de Sá, a Portuguese casserole with codfish, onions, potatoes, and eggs.
Bacalao has become an emblematic ingredient in the cuisines of Spain and Portugal, reflecting their maritime history and trade connections. It is valued for its long shelf life and robust flavor. Nowadays, bacalao is also enjoyed in various other regions around the world where it has been introduced through culinary influences or migrant communities.
Etymology of BACALAO
The word "bacalao" has a complex etymology, deriving from multiple sources. It is primarily associated with the Spanish and Portuguese languages, where it refers to salted codfish. The word has its roots in Latin, specifically from the term "baculus", meaning "staff", "stick", or "rod".
During the medieval period, the Basques and other Atlantic coastal communities had a significant role in the cod industry. They used large wooden rods (baculus) for drying and salting the codfish, which were then exported to various regions. Over time, the word "bacalao" became linked to the fish itself rather than just the process.
The Latin term "baculus" is also linked to the word "baculum" or "baculus maris", used to describe the codfish in medieval Latin texts.
