The history of cod in Portugal: the fish that became a national tradition

Cod is one of the greatest symbols of Portuguese cuisine, although it is not a typical fish from the waters of Portugal. This apparent contradiction helps explain its cultural strength: cod became Portuguese through history, preservation techniques, religion, maritime trade, and everyday use at the table.

For centuries, salting and drying were essential methods of preserving food. Cod, caught in the cold waters of the North Atlantic, arrived salted and dried, making it transportable and storable for long periods. This made it valuable for voyages, times of scarcity, and religious days of abstaining from meat.

Over time, cod ceased to be just preserved food and became an ingredient of identity. It entered homes, taverns, parties, Sunday lunches, Easter, Christmas, and recipes from North to South.

The strength of cod lies in its versatility. It can be baked, boiled, shredded, gratin, fried in balls, combined with potatoes, eggs, onions, olive oil, chickpeas, cream, cornbread, or greens. Each family has its preferred version.

More than a product, cod represents the Portuguese ability to transform preservation into flavor and simplicity into tradition. It is a food that has crossed oceans, times, and generations.

Related recipes

• Cod à Brás
• Cod with cream
• Cod à Gomes de Sá
• Spiritual cod
• Cod balls
• Cod with cornbread

Commercial call

At Empório Portugal, cod should be treated as a premium and educational product: explaining origin, curing, type of cut, desalting, yield, and ideal recipe.