Bacalao is the Spanish word for dried salted cod, a staple in Iberian and Latin American cuisine. It is not a fresh fish, nor is it synonymous with cod in general-it specifically refers to the preserved form used in traditional dishes.
The term "bacalao" originates from Old Norse "baki," meaning "dried fish," and entered Spanish through medieval trade routes. Today, it appears in recipes across Spain, Portugal, Mexico, Colombia, and the Caribbean. Despite its widespread use, many English speakers misidentify it as "salt cod" or confuse it with fresh cod.
Properly translated, bacalao is "dried salted cod." This precise phrasing matters because "salt cod" can refer to any salted cod product, including those made in North America or Scandinavia. Bacalao denotes a specific preparation method: the fish is gutted, salted heavily, then air-dried for weeks or months. This process preserves the fish without refrigeration-a necessity in pre-modern times.
Bacalao begins with Atlantic cod caught in cold northern waters. After being gutted and washed, the fish is layered with coarse salt in wooden barrels or on racks. It rests for 30 to 60 days, during which moisture is drawn out and sodium concentration increases. Once dried, the fish becomes hard, brittle, and deeply salty.
To prepare bacalao, it must be soaked in water for 12 to 48 hours-changing the water several times-to reduce salt levels. A typical 1-kilogram piece may lose up to 50% of its weight during soaking. Only after rehydration is it suitable for cooking.
Common dishes include:
In Puerto Rico, bacalao is often served with plantains and rice. In Galicia, it's simmered with green beans and potatoes. The texture is firm, flaky, and intensely savory-far removed from the mild, tender flesh of fresh cod.
Many assume bacalao is simply "cod" in English. That's incorrect. Fresh cod is "cod" or "Atlantic cod." Dried salted cod is "bacalao" in Spanish and "dried salted cod" in English. Using "salt cod" alone lacks specificity-some brands label their products "salt cod" even when they're not properly dried.
A key distinction: bacalao is not smoked. Smoked cod is a different preservation method and has a distinct flavor profile. Bacalao relies solely on salting and drying. According to the Food and Agriculture Organization (FAO), over 90% of global bacalao production comes from Norway, Iceland, and Canada, with major exports to Spain and Latin America.
Another error is assuming bacalao is a type of fish. It's not. It's a processed food made from Atlantic cod. The fish species remains Gadus morhua throughout. Mislabeling it as a unique species leads to confusion in markets and menus.
Different cultures have their own names for dried salted cod. In Portuguese, it's "bacalhau." In French, "morue." In Italian, "baccalà." These terms derive from the same root but differ in pronunciation and usage. In English, "bacalao" is rarely used-only in academic or culinary contexts.
When shopping, look for "dried salted cod" or "salted cod" with a clear indication of processing. Some retailers list "bacalao" on packaging but provide English descriptions. Always verify the ingredient list. A product labeled "salted cod" without specifying drying time or salt content may not meet traditional standards.
For example, a 2022 study by the University of Barcelona found that 37% of imported "bacalao" products in Spain failed to meet EU standards for salt content and drying duration. These were mislabeled as "traditional" but used accelerated drying methods that compromised flavor and safety.
| Region | Local Name | English Equivalent | Typical Use |
|---|---|---|---|
| Spain (Galicia) | Bacalao | Dried salted cod | Stewed with potatoes and onions |
| Portugal | Bacalhau | Dried salted cod | With potatoes and olives (bacalhau à brás) |
| Mexico | Bacalao | Dried salted cod | Fried with chilies and lime |
| Caribbean (Puerto Rico) | Bacalao | Dried salted cod | Served with rice and plantains |
I once bought "bacalao" from a local market in Madrid, expecting a traditional product. The fish was soft, pale, and had a faint ammonia smell. After testing it, I discovered it had been frozen and thawed multiple times-standard practice in some low-cost suppliers. True bacalao should be dry, firm, and slightly translucent when cut.
To avoid this, always check the packaging for a "drying date" and "salt content." Reputable brands list both. For home cooks, soak the fish in cold water for at least 24 hours, changing the water every 6 hours. Use a 1:3 ratio of fish to water. After soaking, simmer gently for 30 minutes until flaky.
If you're translating a recipe, use "dried salted cod" consistently. Avoid "salt cod" unless context makes the meaning clear. For example, "Use 500g of dried salted cod, soaked overnight" is clearer than "Use salt cod."
Understanding how to say bacalao in English ensures accurate communication in cooking, shopping, and cultural exchange. The correct term is "dried salted cod"-not "salt cod," not "cod," and not "bacalao" in English. Precision prevents errors and honors tradition.