Size: One side of frozen Bacalao (approx. 1 pound) A staple across Italian, Spanish, and Portuguese cuisine Firm, flaky texture with low fat content Rich, concentrated flavor developed through curing Ideal for chowders, frying, poaching, and classic dishes Requires soaking for several days before use Bacalao salt cod (bacalhau) is a time-honored ingredient found across multiple European culinary traditions, especially in Italian, Spanish, and Portuguese cuisine. Its enduring popularity comes from the abundance of wild cod, its long shelf life, and its deeply satisfying flavor. Carefully salted and dried, bacalao develops a firm, flaky texture and concentrated taste, while remaining naturally low in fat. Once a practical preserved food, it is now considered a true delicacy, prized for its versatility and depth of flavor. This is a stunning option for traditional Italian dishes such as Baccalà alla Napoletana. After proper rehydration, it can be fried for crisp texture, used in chowders, or gently poached, allowing its rich flavor to shine. Before cooking, bacalao must be soaked in water for several days, with regular water changes to remove excess salt and rehydrate the fish. Once prepared, try our recipe Baccalà alla Vicenza (Salt Cod Vicenza-Style)
