Bacal is a term originating from the Catalan language, and it refers to a specific method of preserving fish through salting and drying. The word "bacal" is a shortened form of "bacalà," which means "cod" in Catalan. This technique has been practiced for centuries and is commonly associated with the preservation of codfish.
To prepare bacal, the fish is first gutted and cleaned, then heavily salted to draw out moisture and inhibit bacterial growth. After the salting process, the fish is left to dry under the sun, wind, or in a controlled environment. This extended drying time allows the fish to become desiccated and achieve a hard, almost leathery texture. Once thoroughly dehydrated, the bacal can be stored for long periods without refrigeration.
Bacal is prized for its ability to preserve fish over extended periods while also concentrating its flavors. It has traditionally been an essential staple in many cuisines, particularly in Mediterranean, Nordic, and Portuguese cultures. These preserved fish fillets are commonly used in various savory dishes, like soups, stews, salads, and savory pies. The soaking process is often required before cooking bacal to rehydrate and desalt the fish.
Due to its historical significance and culinary importance, bacal has gained recognition beyond the regions where it originated. Its flavor profile and texture make it a versatile ingredient that can add depth and character to a wide range of traditional and contemporary recipes.
