Off the Shelf
Bacalao's appeal hasn't diminished
By Wanda A. Adams
Advertiser Food Editor
At one time, Hawaiian slang for Portuguese people was "pakaliao," a borrowing of the Portuguese word "bacalao," salt cod. In the late 1800s and early 1900s, every Portuguese home had salt cod hanging from the rafters. But Italians, the French and Caribbean cultures also use this intensely flavored ingredient.
Deborah Booker • The Honolulu Advertiser
In the days of sailing ships, bacalao was prized as a lightweight, high-protein source of food and flavor. Bacalao must first be immersed in several changes of fresh water for 12 to 24 hours, to remove the salt.
After being soaked in the fridge, a hard hunk of cod is much like fresh fish again.
Then you must pick away any bones or skin. The firm, white flesh that remains is generally poached lightly first. It can then be baked, pickled, stewed with tomatoes or formed into croquettes with mashed potatoes and parsley, then fried.
