Clipfish

Bacalhau in a market in Lisbon

Clipfish is a salted and then air-dried sea fish. Mainly cod , but also haddock , saithe , lingfish and tusk are used.

The stockfish , which is made from the same fish species, is exclusively air-dried. With clipfish, on the other hand, the fish is heavily salted before air-drying. Salting and drying are among the oldest methods of preserving fish. As a result, the clipfish was one of the foods without which long sea voyages would have been impossible for centuries. With the seafarers, the clipfish (and the unsalted stockfish) spread around the world and became an integral part of the national cuisines of many countries.

The fish is salted wet or dry and, once it is salted, preserved by drying. The salt content is 18 to 20 percent. In the case of kitchen preparation, the fish must be watered, which causes it to swell.

The variant of the clipfish that is common in Portugal and Brazil is known as Bacalhau .

Individual evidence

1. ↑ Klippfisch in the food dictionary, accessed on April 28, 2019