Bacalao fresca

The Reids said:

When in Spain we see "bacalao" generally used to describe salt
cod. Probably correctly "bacalao seco". Is there a word in
spanish to describe fresh cod, something that I'm not even sure I
can recall seeing on sale? Dont think i've seen haddock either,
although it has a spanish name.
--
Mike Reid

The only Spanish word I find for "cod" is "bacalao," so perhaps they
use the same for both fresh and salt cod. Cod was supremely important
to the Basques and the Spanish hundreds of years ago, so much so that
the English navy destroyed the Spanish fishing fleet in the late
1500's. Mark Kurlansky's book, _Cod_, is a great read and fascinating
history. The final section is "Six Centuries of Cod Recipes," most of
which are for salt cod, but not all. -aem

Quoted message said:

When in Spain we see "bacalao" generally used to describe salt
cod. Probably correctly "bacalao seco". Is there a word in
spanish to describe fresh cod, something that I'm not even sure I
can recall seeing on sale?

I understand the word for fresh cod in Spain is still "bacalao", but
your observation is correct: it's not used in Spain traditionally and
I'm not aware anyone has started importing it. My understanding is
that traditionally, Spain's supply comes from a processing facility
somewhere in the Baltic Sea.

Neil

Neil' said:

Quoted message said:

When in Spain we see "bacalao" generally used to describe salt
cod. Probably correctly "bacalao seco". Is there a word in
spanish to describe fresh cod, something that I'm not even sure I
can recall seeing on sale?

I understand the word for fresh cod in Spain is still "bacalao", but
your observation is correct: it's not used in Spain traditionally and
I'm not aware anyone has started importing it. My understanding is
that traditionally, Spain's supply comes from a processing facility
somewhere in the Baltic Sea.

Silvia lives in Spain and should be able to answer these questions.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Quoted message said:

You won't see much of it in the near future. The greedy fishing

industry

Quoted message said:

has reduced the population of cod in American fishing waters by over

90% in

Quoted message said:

the last 20 years.

That doesn''t explain why the price is still low; and the comment is a
nonsequitur with respect to the original question, which concerned the
availability of salt vs. fresh cod.

Neil

The Reids said:

When in Spain we see "bacalao" generally used to describe salt
cod. Probably correctly "bacalao seco". Is there a word in
spanish to describe fresh cod, something that I'm not even sure I
can recall seeing on sale? Dont think i've seen haddock either,
although it has a spanish name.

"Bacalao" is generic cod. If fresh cod has to be specified, it is
"bacalao fresco" (masculine), AFAIK.

Victor

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Quoted message said:

When in Spain we see "bacalao" generally used to describe salt
cod.
Mike Reid

In Italian cod is merluzzo. Is there a Spanish word similar? Bacalao is
baccala', so it would seem the fish might be as similar in name.

Following up to Judith Umbria

Quoted message said:

In Italian cod is merluzzo. Is there a Spanish word similar? Bacalao is
baccala', so it would seem the fish might be as similar in name.

Yes, but "merluza" in Spain is hake (Merluccius
merluccius), a relative of the cod and found everywhere, fresh,
probably Spains favourite fish?
That's "whiting" in US I understand, which in UK is "silver hake"
(uncommon?) while "whiting" in UK is Merlangius merlangus,
another close relative which is "merlan" in Spain and "merlano"
in Italy.
There is also "bacaladilla" in Spain, the blue whiting, although
i've not seen it there. I wont start on the white blueting.....

Its rather interesting that fresh cod and haddock abound in UK,
while in Spain hake takes that role, (all thee and all the above
being related members of the "gadidae" cod family) and in spain
salt cod is common while rare in UK (where I think it would be
called stockfish?).
That wasn't bad for off the top of my head, was it? <strolls off
whistling>
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

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Quoted message said:

Following up to Judith Umbria

Quoted message said:

In Italian cod is merluzzo. Is there a Spanish word similar? Bacalao is
baccala', so it would seem the fish might be as similar in name.

Yes, but "merluza" in Spain is hake (Merluccius
merluccius), a relative of the cod and found everywhere, fresh,
probably Spains favourite fish?
That's "whiting" in US I understand, which in UK is "silver hake"
(uncommon?) while "whiting" in UK is Merlangius merlangus,
another close relative which is "merlan" in Spain and "merlano"
in Italy.
There is also "bacaladilla" in Spain, the blue whiting, although
i've not seen it there. I wont start on the white blueting.....

Its rather interesting that fresh cod and haddock abound in UK,
while in Spain hake takes that role, (all thee and all the above
being related members of the "gadidae" cod family) and in spain
salt cod is common while rare in UK (where I think it would be
called stockfish?).
That wasn't bad for off the top of my head, was it? <strolls off
whistling>
--

I think I'll stick to fish fingers:-)
Graham

Following up to graham

Quoted message said:

Quoted message said:

That wasn't bad for off the top of my head, was it? <strolls off
whistling>
--

I think I'll stick to fish fingers:-)

defeatist!
--
Mike Reid
Wasdale-Thames path-London-Photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Eat-walk-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap

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Quoted message said:

Following up to graham

Quoted message said:

Quoted message said:

That wasn't bad for off the top of my head, was it? <strolls off
whistling>
--

I think I'll stick to fish fingers:-)

defeatist!
--

Hey! It's too early on a Monday morning to take that in<g>
Graham

The Reids said:

[snips]
Its rather interesting that fresh cod and haddock abound in UK,
while in Spain hake takes that role, (all thee and all the above
being related members of the "gadidae" cod family) and in spain
salt cod is common while rare in UK (where I think it would be
called stockfish?). [snip]

Kurlansky's "Cod" affirms that hake is the fresh fish substitute of
choice for cod in Spain, Basque country and Portugal. He says
stockfish is dried, but not salted, cod. Here's a modern recipe for
stockfish, via Nigeria, from the book:

Wash the stockfish in hot water and soak it five minutes. Then
boil it for several hours until it is soft. Then add goat meat. When
the goat meat is cooked add eguzi [seeds of the green squash known in
Nigeria as melon]. Add onions and minced ukazi [an herbal leaf]. Add
crayfish. Then stir in ugvo [a thickener made from ground seeds, which
have been cooked for hours until soft]. -attributed to Joy Okori, an
Ibo now living in the U.S.

I don't think this is a candidate for '30-minute Meals.' -aem

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Quoted message said:

The Reids said:

[snips]
Its rather interesting that fresh cod and haddock abound in UK,
while in Spain hake takes that role, (all thee and all the above
being related members of the "gadidae" cod family) and in spain
salt cod is common while rare in UK (where I think it would be
called stockfish?). [snip]

Kurlansky's "Cod" affirms that hake is the fresh fish substitute of
choice for cod in Spain, Basque country and Portugal. He says
stockfish is dried, but not salted, cod. Here's a modern recipe for
stockfish, via Nigeria, from the book:

Wash the stockfish in hot water and soak it five minutes. Then
boil it for several hours until it is soft. Then add goat meat. When
the goat meat is cooked add eguzi [seeds of the green squash known in
Nigeria as melon]. Add onions and minced ukazi [an herbal leaf]. Add
crayfish. Then stir in ugvo [a thickener made from ground seeds, which
have been cooked for hours until soft]. -attributed to Joy Okori, an
Ibo now living in the U.S.

I don't think this is a candidate for '30-minute Meals.' -aem

It reminds me of the times I used to help my uncle boil up fish heads etc,
potatoes and other odds 'n' ends to mix in with the pig swill.
Graham

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Quoted message said:

Following up to Judith Umbria

Quoted message said:

In Italian cod is merluzzo. Is there a Spanish word similar? in spain

salt cod is common while rare in UK (where I think it would be called

stockfish?).

Quoted message said:

That wasn't bad for off the top of my head, was it? <strolls off
whistling>
--
Mike Reid

Not bad, but not time to whistle yet. Baccala' and Stoccafissa are two
different versions. Baccala' is salted and comes in wooden boxes and is
soaked from that state. Stoccafissa is dried and works great as a
cricketbat I hear, until it is soaked.
In posh fish shops, one can buy either already soaked and cleaned and ready
to cook.

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Quoted message said:

defeatist!
--
Mike Reid

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Judith Umbria said:

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Quoted message said:

defeatist!

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Congratulations! Where? How?

all the best
sarah

--
Think of it as evolution in action.

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Quoted message said:

"The Reids" <[email hidden]> wrote in message
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Quoted message said:

defeatist!
--
Mike Reid

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Wow... tell us more🙂

Quoted message said:

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Quoted message said:

Judith Umbria said:

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Congratulations! Where? How?

all the best
sarah

I went to chef's school here 2 years ago, and made an arrangement with a
villa owner to act as personal chef to renters.
I don't want cooking to become a burden, but I need money with the dollar
down so far. For one meal, I earn less than I used to for one hour in my
profession!
I hope this doesn't end up unprofitable. If it does I shall become
permanently too busy.
For dinner for 4, with an antipasto, primo, secondo with contorno and dolce,
I am getting 130 euros and provide the food from that. Dead cheap, I think.
Still, it's about what they would pay for a meal without wine at the
Michelin one star restaurant, so what's to do?

In message <[email hidden]>, Judith Umbria
<[email hidden]> writes

Quoted message said:

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Quoted message said:

defeatist!
--
Mike Reid

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Good luck, Judith. I am sure you won't need it but good luck anyway.
--
June Hughes

Judith Umbria' said:

BTW, this Friday evening is my first job as a professional chef. I am
chuffed!

Congratulations, Judith! (I suppose it's not cool to tell a chef to "Knock
'em dead," huh?)

Carol
--
Coming at you live, from beautiful Lake Woebegon