PORTUGUESE INGREDIENTS
Bacalhau: types, cuts, and uses
An introductory guide to understanding types of bacalhau, steaks, loins, flakes, trimmings, and the best culinary uses.
Context
Understand before choosing
Bacalhau is an ingredient, a preservation technique, and a cultural symbol at the same time. Understanding cuts helps to buy better and reduce waste in traditional recipes.
Loins and thick steaks enhance roasts; flakes are practical for mixed dishes; trimmings yield fillings, pastries, and rice.
Presentations
Types and presentations
The most mentioned cuts in Portuguese cuisine help align the purchase with the preparation — without requiring the noblest cut for every recipe.
Loins
The loin is usually used in recipes where the bacalhau appears whole. Loins and thick steaks enhance roasts.
Steaks
Thick steaks enhance roasts; medium steaks usually work well in baking dishes.
Flakes
Flakes are practical for mixed dishes. They usually work well in Brás, salads, rice, and pastries.
Trimmings
Trimmings yield fillings, pastries, and rice. They can be reserved for broths, fillings, and fritters.
Desalting according to the size of the cut
Adjust the desalting time to the size of the cut. See the desalting guide.
In the kitchen
Culinary uses
Some classic preparations where the cuts usually work well — the recipe helps guide the choice, without strict rules for mandatory cuts.
Bacalhau à Brás
Flakes can be used in Brás and mixed dishes.
RecipeBacalhau à Gomes de Sá
Loins and thick steaks enhance roasts and oven presentations.
RecipeBacalhau com natas
Flakes usually work well in mixed and creamy dishes.
RecipePastéis de bacalhau
Trimmings and flakes yield well in pastries, fillings, and fritters.
How to choose bacalhau
For appearance, texture, aroma, salt, and packaging, consult the dedicated guide — this article focuses on types, cuts, and uses. How to choose bacalhau.
Empório
Tips from Empório
Proper cut
Noble cuts are not necessary for every recipe.
Utilize trimmings
Utilizing trimmings is part of respecting the ingredient in cooking.
Yield
Buy with the yield after desalting in mind.
Attention
Common mistakes
Loin in shredded dish
Using expensive loin in a completely shredded dish.
Same desalting for all
Desalting flakes for the same time as thick steaks.
Discard skin and bones
Discarding skin and bones before making broth.
In Brazil
Possible substitutions in Brazil
National salted fish
National salted fish can work in simple recipes, with a different result.
Desalted flakes
Desalted flakes help when there is no time for long soaking.
Common questions
Frequently asked questions
Which cut yields more?
It depends on the recipe. Flakes yield well in mixed dishes; loins enhance presentation.
Are trimmings bad?
No. They are great for fritters, rice, and fillings.
Do I need to buy the most expensive?
No. Buy the cut appropriate for the preparation.
Adjust ingredients and techniques according to dietary restrictions, allergens, proper storage, and professional guidance when necessary.
This guide is part of the editorial curation of Empório Portugal, created to help readers better understand Portuguese cuisine, its ingredients, techniques, and traditions. Culinary practices may vary by region, family, and cook.
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