Nutritional information per 100 g

Calories: 1430 Kj / 342 Kcal
Fat: 32 g
Of which saturated fatty acids: 5.3 g
Carbohydrates: 1 g
Of which sugar: < 0.5 g
Protein: 15 g
Salt: 1.2 g

Portugal's national dish is definitely bacalhau, which means stockfish. The fish, preserved by drying, used to be decried as "poor people's food", but today it enjoys great reputation in its homeland and far beyond the borders of Portugal. The average Portuguese eats seven kilograms of dried bacalhau per year and this is processed in the form of salads, soups, appetizers, main courses and desserts.

Cod fishing probably started in Norway and Iceland as early as the 9th century. From the 15th century, the Portuguese also started trading in cod (bacalhau). The dried and salted and cod kept for more than four months without losing any nutrients or proteins. It was very important for the Portuguese at the time of the discovery of the world (Descobrimentos). The Portuguese were also the first to fish bacalhau off the coast of Newfoundland. At that time, cod accounted for ten percent of the fish trade in Portugal.

So if you have something “Saudade” again and are reminiscing about wonderful Portugal, simply open a delicious Vinho Verde and treat yourself to one of the Bacalhau variations from AveiroTuna that taste of sun, sea, holidays and Mediterranean joie de vivre.

Manufacturer's address: Empresa de Pesca de Aveiro, AveiroTuna, Cais dos Bacalhoeiros, 3830-553, Gafanha da Nazaré, Portugal

The Portuguese were the first to introduce bacalhau into their diet. They discovered the fish in the 15th century and at the time needed food that was non-perishable and could survive long voyages across the Atlantic, lasting up to three months.
They experimented with different types of fish off the Portuguese coast, but found the ideal fish near the North Pole. They also started the bacalhau fishery in Newfoundland (Canada), discovered in 1497. As early as 1496, in the reign of King D. Manuel, tithes were ordered to be collected from Newfoundland fisheries in the ports between Douro and Minho. Besides Newfoundland, Africa was another important point for the bacalhau fishery. Bacalhau was immediately incorporated into the Portuguese diet and is still part of our traditions today. The Portuguese are the world's biggest consumers of bacalhau, whom they affectionately call "loyal friend".
His popularity made him approachable and for this reason the phrase "for whom Bacalhau is enough" came about. Today this situation has changed and a good bacalhau, especially before Christmas, reaches high prices.