Bacalhau Aveiro in Caldeirada sauce

Ingredients: Bacalhau (cod) 60% , olive oil 28%, tomato pulp 7%, onions 2%, pepper, spices, salt

Nutritional information per 100g

Calories: 2049 Kj / 490Kcal
Fat: 43g
Of which saturated fatty acids: 6.2g
Carbohydrates: 0.7g
Of which sugar: 0.6 g
Protein: 24g
Salt: 1.6 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 skipjack bonito is a species commercially marketed as "tuna", although zoologically it does not belong to the tuna genus (Thunnus), only to the mackerel and tuna family, which are its close relatives.

It is mainly caught close to the surface, usually with purse seines or fishing rods and occasionally as a bycatch on longlines.