Bacaloa

Bacaloa

Cod is a fish species that accounts for 25% of all fish that ends up in the Belgian shopping basket. We all know the fish steak, the fillet, the tenderloin, the fluke, but also derivatives such as the lekkerbek, saltfish or the kibbeling.

With us, this specialty has fallen somewhat into oblivion, and unfairly so.

About the origin, distribution, processing and trade of bacaloa, you could write a whole book, so we have to limit ourselves a bit here.

Bacaloa is clipper fish, not to be confused with stockfish.

(Stockfish, in fact, is a dried fish, usually cod - but in Iceland I also saw lommen, haddock, etc. - which is prepared by an ancient preservation method. This fish is caught and head and gutted in the spring, then dried on sticks in the Norwegian or Icelandic sun and wind. The drying process takes about 3 months, after which the fish is post-dried in wooden warehouses. This makes the fish rock hard and gives it a very long shelf life, up to a year if kept cool and dry.

Stockfish, the most refined cod, is caught in the waters of northern Norway and dried in the fresh air of nature. What makes this delicacy so unique is that stockfish is not salted).

Cliff fish is the actual bacalao. The production method is as follows:

fish that has been cut open along the entire length from the belly side to the back, wet salted and then dried. In the past, this process was often done manually on cliffs, but today it is usually done by machine. Most of the cliff fish is made from cod and is mainly consumed by Portuguese, Spanish and Cape Verdean communities.

There are also thriving exports to Africa, although this is under severe pressure from virtually unaffordable cod prices. In the last century at the time of the Icelandic shipping, huge volumes were available at low prices and the processing into clams, shelf life and transport could be done in very good conditions. The price is also so high because of only 20% of the original wait remains after drying, the other 80% is water that evaporates.

Other cultures, such as Surinamese and Antillean communities, eat "bakkeljauw," usually made from cheaper fish such as pollock, ling and lom.

Sometimes clam fish is also called stockfish, especially by Portuguese and Spanish communities, which can sometimes cause confusion about what is clam fish and what is stockfish. Generally, clam fish is imported from Norway and it is important to keep it in a cool and dry place, such as the refrigerator.

Is this fish species on its way to honor and are we talking about a revival?

At certain supermarkets and in better fish stores, bacalao is back available.

While fresh cod is available in season under the Fisheries sustainable label, the salted and dried variety is only available with MSC logo, which is also a certificate for sustainability.

According to traditional Portuguese preparation methods, it is important to soak the clam fish thoroughly first to remove excess salt and restore the fish's softness and tenderness. 

With us, you often hear that the fish are soaked for 24-36 hours in a bath of milk.

If you prefer water, do this by placing the fish in a container with plenty of cold water and changing it regularly for 36 hours. After soaking, remove the skin and bones and simmer the fish in plenty of water. Simmer on low heat for 10-20 minutes, depending on the thickness of the fish. If you want to eat the clam fish naturally, you can serve it with some lemon juice, olive oil and mayonnaise.

For one person, you will need about 75-100 grams of dry clam fish or 200 grams of soaked clam fish.

Our favorite: Pan con Bacaloa

Pan con bacalao is a traditional dish from Spanish and Latin American cuisine and consists of a sandwich filled with braised clam fish. Here is a simple recipe for pan con bacalao:

Ingredients:

• 500 g soaked clam fish

• 2 onions, finely chopped

• 4 cloves of garlic, finely chopped

• 2 red bell peppers, cut into small cubes

• 1 can of diced tomatoes (400 g)

• 1 bay leaf

• 1/2 tsp oregano

• 1/4 tsp cumin

• 1/4 tsp smoked paprika

• salt and pepper to taste

• 8 small rolls

• olive oil

Preparation:

1. Heat a splash of olive oil in a large pan over medium-high heat and sauté the onions and garlic until soft and golden brown.

2. Add the bell bell pepper and fry until soft.

3. Add the diced tomatoes, bay leaf, oregano, cumin, smoked paprika, salt and pepper. Stir well and simmer until the sauce thickens.

4. Add the soaked clam fish and gently stir into the sauce. Simmer for about 10 minutes, or until the fish is cooked and begins to fall apart.

5. Remove the bay leaf and taste the sauce. Season with salt and pepper if necessary.

6. Cut the buns in half and lightly toast them in the oven or in a toaster.

7. Top the bottom halves of the rolls with the braised clam fish and cover with the top halves.

8. Serve the pan con bacalao warm and enjoy!