Spotlight Series: All About Baccala (Bacalao)

If you love Italian food and culture, you may have come across this extraordinary white fish… but just what is baccalà?

Baccalà isn’t strictly an Italian food, but a beloved white fish with ancient origins that has found its place in the rituals and cuisines of many Mediterranean countries. Fished from the cold waters of the Northern Atlantic seas and then salted to preserve, cod was a staple food of the Vikings until it was brought to the Mediterranean for trade. Known as bacalao in Spain and bacalhau in Portugal, baccalà is a salt-cured cod that has become an icon of Italian cuisine—especially during the Lent and Christmas holidays.

In this article, we explore the history of baccalà, how it is prepared, baccalà recipes and more.

What are Baccalà (Bacalao)?

Baccalà is the Italian name for cod, or white fish, that is preserved by salting and drying. A staple of Mediterranean cuisine, most baccalà comes from the coast of Labrador and Newfoundland, where it’s fished, salted and exported all over the world. Salted cod goes by different names depending on which country you’re in. For example, baccalà in Italy is the same as bacalao in Spain. Baccalà is known as one of Italy’s famed holiday fishes—a star of the Christmas Eve tradition, Feast of the Seven Fishes.

The Origin of Baccalà (Bacalao) and Its Brief History?

Baccalà may be best known as an Italian food, cod was brought to Italy from the colder waters of the north. Cod has its roots in ancient history, as far back as the Middle Ages, where Vikings fished for cod from the North Atlantic seas. The white fish was once abundant and could be preserved by curing it in the cold, salty winds of the north. Salted cod was packed with nutrition, a vital part of their diet—one that could sustain them on long adventures. Once dried, salted cod was brought to the Mediterranean, it became a sought-after commodity.

In Italy, baccalà is the name given to the salt-cured white fish. There are many ways to enjoy and prepare baccalà—so much so that it has become a fish for special occasions and holidays. During Lent (the weeks leading up to Easter), cod fish is enjoyed on Fridays instead of meat. Likewise, during the winter holiday, baccalà takes center stage in the Christmas Eve celebration known as Feast of the Seven Fishes.

How is Baccalà Made?

Baccalà should be prepared at least two days prior to cooking (we recommend three). Begin by soaking the salted cod in fresh water for 36-48 hours. After soaking, rinse the fish thoroughly with cold water to remove all of the excess salt from the surface. Next, completely submerge the fish in a large container of more fresh water. Change the water at least three times per day (every eight hours) or more. Just before cooking, peel off the skin and eliminate any bones—a pair of small pliers will be very helpful for this.

Ways to Use Baccalà and Recipes

Baccalà is a versatile white fish that pairs well with acidic flavors like tomatoes, artichokes, olives and briny capers. Depending on the region and time of the year, this dried, salted cod shows up in everything from polenta dishes to tomato sauces. For example, in Tuscany, baccalà stars in a dish known as Baccalà Fritta (Fried Baccalà.) In Naples, salted cod is the feature in a traditional simmering tomato sauce alongside capers, pine nuts and olives. This dish is known as Baccalà alla Napoletana.

For more baccalá recipes and inspiration, click here.

Baccalà (Bacalao): FAQ

What does baccalà (bacalao) taste like?

Baccalà is pleasantly flaky in texture with an irresistibly mild, almost sweet flavor. It should never taste pungent or fishy.

What does baccalà mean in Italian slang?

In Italy, baccalà can be used as an insult. The slang translates to “a silly person,” or “idiot.” Additionally, the word baccalà can be used to refer to a skinny or bony person.

What is baccalà made of?

Baccalà is cod, or white fish, that has simply been preserved with salt. It can be used in a number of Italian dishes—from tomato sauces to baked fish.

How do I eat baccalà?

For baccalà to be edible, it must be prepared days in advance. Before using in recipes, baccalà needs to be soaked in fresh, cold water to remove any excess salt. This process requires days of soaking and rinsing. Once this is done, baccalà can be enjoyed in many ways—fried, simmered in tomato sauce, oven-roasted with potatoes and olives, marinated in a tangy salad, over polenta porridge… to name a few.