Yes, cod is not native to Brazil, but it is still available in Brazilian markets thanks to imports from other countries.
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Yes, cod is not native to Brazil, but it is still available in Brazilian markets thanks to imports from other countries. Brazil is known for its diverse cuisine, with a wide range of local ingredients and dishes. However, when it comes to cod, Brazil relies on imports to satisfy its demand for this popular fish.
Cod is a well-known and widely loved fish around the world, particularly in countries with a strong fishing tradition like Norway, Portugal, and Iceland. Due to its mild flavor and flaky texture, cod has become a staple ingredient in many traditional dishes and recipes.
Brazil does not have a native population of cod, as it requires cold oceanic waters that are not found along the Brazilian coast. Nevertheless, the demand for cod in Brazil is substantial, particularly during religious holidays such as Christmas and Easter, when it is often the star ingredient in celebratory dishes.
Imports from countries like Norway and Portugal meet the demand for cod in Brazil, ensuring that consumers can enjoy dishes like bacalhau, a traditional Portuguese salted cod dish. These imports have made cod readily available in Brazilian markets, allowing people to incorporate it into their cuisine.
A quote from renowned chef Anthony Bourdain captures the significance of imported ingredients in culinary traditions: “Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” This quote emphasizes how imported ingredients like cod can play a vital role in preserving cultural and culinary heritage.
Interesting facts about cod:
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Cod has been a popular fish for centuries, with historical records dating back to Norse sagas and medieval manuscripts.
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The Atlantic cod (Gadus morhua) is one of the most common species of cod found in the northern seas, known for its white flesh and delicate flavor.
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Cod has a rich history in European and North American cuisines, with various regional dishes and preparation methods, including salting, drying, and smoking.
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The term “bacalhau” is often used to refer to salted cod dishes in Portugal and Brazil, but it can also encompass other species of salted fish.
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Cod fishing has faced significant challenges over the years, with concerns over sustainability and declining populations in some regions.
Table:
| Country of Origin | Varieties of Cod Available |
|---|---|
| Norway | Skrei, Clipfish, Klippfisk |
| Portugal | Bacalhau (Salted Cod) |
| Iceland | Fresh Cod, Salted Cod |
| Russia | Alaska Pollock, Pacific Cod |
| United States | Atlantic Cod, Pacific Cod |
Please note that the information provided is based on general knowledge and may be subject to geographical variations and changes in the availability of cod in different markets.
Answer in video
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Found more answers on the internet
Bacalhau on display in a Casas Pedro shop in Copacabana. Bacalhau, dried and salted cod is the core ingredient in many dishes most treasured by Brazilians. Today it is a quite expensive ingredient and mostly reserved for special occasions, that was not always the case.
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- Peacock Bass. Peacock bass mostly eat other fish, including their own young, if there isn’t much else to eat.
- Piraiba. The Paraiba catfish is often considered a prize by sport fishers.
- Redtail catfish.
- Arowana.
- Tambaqui.
- Payara.
- Piranha.
- Cobia.
Cod fishing started around Newfoundland (Canada) and Greenland, eventually moving towards Iceland and Norway, where most of the cod that is nowadays eaten in Portugal comes from.
First of all, how do we say codfish in Portuguese? Bacalhau is the magic word and once you say it in Portugal, everyone knows what you mean! You are referring to the Portuguese salted cod or Portuguese dried cod.