“Bacalhau,” a word that might not roll off your tongue easily, holds a story as rich and textured as the landscape surrounding Canal do Bacalhau. This canal bears the name of a culinary staple that transcends mere sustenance. Today, let’s dive into the history of the famous bacalhau.
Canal do Bacalhau is named after bacalhau. Bacalhau is the Portuguese word for cod. More specifically, dried and salted cod. It is a key ingredient in many Brazilian dishes. While bacalhau is now reserved for special occasions, it was once a cheap food.
The story of bacalhau begins far from Brazil, with Scandinavian Vikings. They discovered how to dry cod in the open air. The tradition of drying and salting cod goes back at least 500 years. It started with the discovery of massive schools of cod off Newfoundland. The result was called stockfish or bacalhau in Portuguese.
Initially, most fishing boats came from the Iberian Peninsula. Fishermen would catch, salt, and dry the cod before returning to Europe. By the 17th century, better methods made salt cheaper. This coupled with better equipment increased volumes and lowered prices. Dried and salted fish became a staple in Portugal and Atlantic Spain. It became a part of their culture. Many consider it Portugal’s national dish.
The Portuguese brought cod to their colonies. That’s how bacalhau arrived in Brazil. Meat was expensive, but bacalhau was cheap. It became an important food. Slaves and the poor often ate bacalhau instead of meat. There is even a Brazilian saying. “Para quem é, bacalhau basta” translates to “For whom it is, bacalhau is good enough.” This shows that it was once a cheap food.
Over time, large amounts of cod came from Iceland and Norway. Today, the schools off Newfoundland are almost gone. Most cod now comes from Norway. Since the Second World War, diminishing catches have made prices rise a lot. For Brazilians, bacalhau is now an exclusive food. It is usually eaten only on special occasions. Christmas dinner is not complete without some dried cod.
In Brazil, bacalhau is prepared in many ways. It can be baked in the oven. It can be used in fritters or casseroles. Each dish carries a taste of history.
So, as you stand here by Canal do Bacalhau, remember the humble fish. It traveled across oceans. It nourished people from all walks of life. It became a symbol of both poverty and celebration. The next time you taste bacalhau, remember its journey. Appreciate the flavors that connect you to centuries of history.