Cod is a salted fish, dry and naturally prepared, preserving all the properties of fresh fish.
It is nutritious, tasty, easy to digest, rich in minerals and vitamins, and with almost zero cholesterol.
It is healthy and totally natural. See nutrient content per 100 g of edible part of cod:
Nutrients per 100g Cod,Protein 38g,Fat 1g,Calcium 60mg,Iron 1.6 mg,Vitamin B; Thiamine; Riboflavin; Niacin:
0.01 mg,0.20 mg,2.4 mg,Edible portion 85%,Water 40g,Energy Kcal / KJ 160/170
Besides all that, the nutritional value of 1kg of cod is equivalent to 3.2 kg of fish! It yields more, being able to feed of 6 to 8 people. The cod is more nutritional than the fish, meat and chicken. And it allows numerous variations in the kitchen the day-to-day, with revenues practices that do not leave the beans with rice routine end your pleasure of eating. Eat more cod: is tasty and just do well. Directions
Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
Preheat the oven to 350 degrees F
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats allow for the drying and preservation process to occur: oils and fats prevent the salt water from preserving the fish. Cod fish have very low levels of oils, and most is located in the guts.
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from Basque fishermen in Newfoundland near the cod-rich Grand Banks by the late 1400s. By the 1700s, salted cod had become a staple food for ordinary Portuguese people and by upper levels of Portuguese society. With the advancements in freezing and transportation in the 1900s, salted cod from North America declined and Iceland and Norway became the major supplier of the salted fish to Portuguese markets. During this time bacalhau was a cheap source of protein and frequently consumed. Thus,bacalhau became astaple of Portuguese cuisine.