{"id":278188,"date":"2026-07-04T15:10:16","date_gmt":"2026-07-04T14:10:16","guid":{"rendered":"https:\/\/yellowcabtttours.pt\/?p=278188"},"modified":"2026-07-04T15:12:43","modified_gmt":"2026-07-04T14:12:43","slug":"bacalhau-portugal","status":"publish","type":"post","link":"https:\/\/yellowcabtttours.pt\/de\/blog\/bacalhau-portugal\/","title":{"rendered":"Bacalhau in Portugal: Stockfisch, 365 Rezepte und Gerichte, die man kennen sollte"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"278188\" class=\"elementor elementor-278188\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-41e42d3 e-con-full e-grid e-con e-parent\" data-id=\"41e42d3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-66fdd24 elementor-widget elementor-widget-image\" data-id=\"66fdd24\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/elementor\/thumbs\/Fabio-Mendes-Founder-and-CEO-at-Yellow-Cab-TT-Tours-author-rph4w5c6sy60sd9gcztuq4hr92401od54s0d9euyu8.png\" title=\"F\u00e1bio Mendes \u2013 Founder and CEO at Yellow Cab TT Tours \u2013 author\" alt=\"F\u00e1bio Mendes - Founder and CEO at Yellow Cab TT Tours - author\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7fc909b elementor-widget elementor-widget-text-editor\" data-id=\"7fc909b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div style=\"text-align: center;\"><strong>Author:<\/strong> <a href=\"https:\/\/yellowcabtttours.pt\/our-team\/fabio-mendes\/\">F\u00e1bio Mendes<\/a> \u00b7 Founder &amp; Director, Yellow Cab TT Tours<\/div><div style=\"text-align: center;\"><b>04 Jule 2026 \u00b7 9 min read<\/b><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5a162e elementor-widget elementor-widget-spacer\" data-id=\"a5a162e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-bc086db elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"bc086db\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6051308\" data-id=\"6051308\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2010588 elementor-widget elementor-widget-text-editor\" data-id=\"2010588\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-2\" data-is-intersecting=\"true\"><section dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-2\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-2\" data-testid=\"conversation-turn-210\" data-turn=\"assistant\"><div data-conversation-screenshot-content=\"\"><div dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"5ab5db3b-6d1c-4c3a-858f-5810fc460771\" data-message-model-slug=\"gpt-5-5\" data-turn-start-message=\"true\"><div data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-is-intersecting=\"true\"><section dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-testid=\"conversation-turn-212\" data-turn=\"assistant\"><div data-conversation-screenshot-content=\"\"><div><p>Portugal has approximately 830 kilometres of Atlantic coastline on the mainland and some of the most productive fishing waters in Europe. Its national dish is a fish that Portugal stopped catching at scale fifty years ago.<\/p><p>Bacalhau is dried, salted cod \u2014 a species native to the cold waters of Norway, Iceland, and the Grand Banks of Newfoundland. Portugal imports approximately 70% of its supply from Norway. The rest comes primarily from Iceland. No meaningful quantity of bacalhau currently consumed in Portugal was caught by a Portuguese boat.<\/p><p>This is worth knowing because it clarifies what bacalhau actually is: not a product of Portugal&#8217;s coastline, but a product of Portugal&#8217;s culinary tradition. The country eats roughly 70,000 tonnes per year, which works out to approximately 16 kilograms per person \u2014 the highest per capita consumption of dried salt cod anywhere on earth.<\/p><p>I have been guiding clients across Portugal for more than twenty years. When visitors ask <a href=\"https:\/\/yellowcabtttours.pt\/blog\/what-to-eat-in-lisbon\/\">what to eat in Lisbon<\/a>, bacalhau comes up before the third sentence. When they ask what to order, the answer takes longer, because bacalhau is not one dish. It is a family of preparations \u2014 each with distinct ingredients, technique, and regional identity. Ordering the wrong one is the most common mistake a first-time visitor makes.<\/p><p>This article covers what bacalhau is, how Portugal came to depend on it, and which preparations to understand before you sit down to a menu.<\/p><\/div><\/div><\/section><\/div><\/div><\/div><\/section><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dcccc9c elementor-widget elementor-widget-spacer\" data-id=\"dcccc9c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-4a406c3 e-flex e-con-boxed e-con e-parent\" data-id=\"4a406c3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e746687 elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"e746687\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;,&quot;h3&quot;],&quot;exclude_headings_by_selector&quot;:[],&quot;no_headings_message&quot;:&quot;No headings were found on this page.&quot;,&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<div class=\"elementor-toc__header-title\">\n\t\t\t\tTable of Contents\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__e746687\" aria-expanded=\"true\" aria-label=\"Inhaltsverzeichnis \u00f6ffnen\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__e746687\" aria-expanded=\"true\" aria-label=\"Inhaltsverzeichnis schlie\u00dfen\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__e746687\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<svg class=\"elementor-toc__spinner eicon-animation-spin e-font-icon-svg e-eicon-loading\" aria-hidden=\"true\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M500 975V858C696 858 858 696 858 500S696 142 500 142 142 304 142 500H25C25 237 238 25 500 25S975 237 975 500 763 975 500 975Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fb17a1c elementor-widget elementor-widget-spacer\" data-id=\"fb17a1c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-976608f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"976608f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9e76442\" data-id=\"9e76442\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-33c9341 elementor-widget elementor-widget-text-editor\" data-id=\"33c9341\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-testid=\"conversation-turn-300\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"235b1eba-be5e-44ac-a44c-41c74f195a0d\" data-message-model-slug=\"gpt-5-5\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-0\" data-testid=\"conversation-turn-322\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"f7284e68-f339-444f-94c6-4d61512807e3\" data-message-model-slug=\"gpt-5-5\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><h2 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1uzliiy\" data-start=\"0\" data-end=\"32\">What Bacalhau Is (and Isn&#8217;t)<\/h2><p data-start=\"34\" data-end=\"376\">Fresh cod and bacalhau are the same fish \u2014 <em data-start=\"77\" data-end=\"91\">Gadus morhua<\/em>, the Atlantic cod \u2014 but they are not the same ingredient. Fresh cod is mild, moist, and white. Bacalhau is stiff, amber-coloured, and salt-dense to the point of being inedible without treatment. The difference is not a recipe; it is a preservation process refined over five centuries.<\/p><p data-start=\"378\" data-end=\"780\">The process is straightforward. Atlantic cod is caught, gutted, split open flat, salted heavily \u2014 typically at approximately one-third of the fish&#8217;s weight \u2014 and dried. Traditional drying happens outdoors on wooden racks, using air and wind. The process removes most of the fish&#8217;s moisture and concentrates the protein. What remains keeps without refrigeration for months, which was the original point.<\/p><p data-start=\"782\" data-end=\"1276\">Before cooking, bacalhau must be desalted. This means placing the fish in cold water and changing the water every six to eight hours for <strong data-start=\"919\" data-end=\"934\">24\u201348 hours<\/strong>, depending on thickness. The desalting partially rehydrates the fish and brings salt levels down to an edible range. Bacalhau never fully recovers its original fresh texture \u2014 and this is not considered a problem. The texture that results from proper desalting is one of the things Portuguese cooks have spent five centuries learning to use.<\/p><p data-start=\"1278\" data-end=\"1471\" data-is-last-node=\"\" data-is-only-node=\"\">In a traditional Portuguese household, bacalhau for Sunday lunch comes out of the freezer on Friday and goes into cold water on Friday evening. That is not an inconvenience. It is the schedule.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f105aa0 elementor-widget elementor-widget-image\" data-id=\"f105aa0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"478\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish.webp\" class=\"attachment-large size-large wp-image-278233\" alt=\"Bacalhau fish\" srcset=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish.webp 1000w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish-300x179.webp 300w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish-768x458.webp 768w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish-18x12.webp 18w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-fish-600x358.webp 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cd9b359 elementor-widget elementor-widget-spacer\" data-id=\"cd9b359\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0892256 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0892256\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-22ff678\" data-id=\"22ff678\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-95ca9af elementor-widget elementor-widget-text-editor\" data-id=\"95ca9af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-4\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-4\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-4\" data-testid=\"conversation-turn-214\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"d4e25d0a-2192-4fe2-b78f-2ed15564cced\" data-message-model-slug=\"gpt-5-5\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-3\" data-testid=\"conversation-turn-394\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"f8fbe121-3b5e-4278-b084-d4726a6fc2bc\" data-message-model-slug=\"gpt-5-5\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><h2 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1lg1pry\" data-start=\"0\" data-end=\"48\">The 365 Recipes \u2014 The Saying and the Reality<\/h2><p data-start=\"50\" data-end=\"304\">The claim that Portugal has <strong data-start=\"78\" data-end=\"102\">365 bacalhau recipes<\/strong> \u2014 one for each day of the year \u2014 circulates in guidebooks, restaurant menus, and tourist literature with a frequency that has made it feel less like a cultural metaphor and more like a documented fact.<\/p><p data-start=\"306\" data-end=\"333\">It is a saying. A good one.<\/p><p data-start=\"335\" data-end=\"742\">The actual number varies by who is counting and what they consider a distinct preparation. Nineteenth-century Portuguese cookbooks documented more than two hundred variations. Modern compilations often list over a thousand. If you include regional differences, seasonal preparations, and the minor substitutions that separate one family&#8217;s Friday recipe from the next, the figure becomes difficult to settle.<\/p><p data-start=\"744\" data-end=\"966\">The point is not the arithmetic. A country that has been eating the same preserved fish for five hundred years and still hasn&#8217;t agreed on how many ways there are to cook it is a country that takes the ingredient seriously.<\/p><p data-start=\"968\" data-end=\"1144\" data-is-last-node=\"\" data-is-only-node=\"\">The <strong data-start=\"972\" data-end=\"979\">365<\/strong> figure is best understood as a measure of culinary commitment, not a recipe count. No one constructs five centuries of cooking around a food they consider optional.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3f1ad80 elementor-widget elementor-widget-image\" data-id=\"3f1ad80\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"702\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-1024x898.avif\" class=\"attachment-large size-large wp-image-278235\" alt=\"bacalhau lagareiro\" srcset=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-1024x898.avif 1024w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-300x263.avif 300w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-768x673.avif 768w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-14x12.avif 14w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean-600x526.avif 600w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/bacalhau-lagareiro-clean.avif 1380w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e83dc80 elementor-widget elementor-widget-spacer\" data-id=\"e83dc80\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-424ffad elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"424ffad\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-486958b\" data-id=\"486958b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15b38ea elementor-widget elementor-widget-text-editor\" data-id=\"15b38ea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-1\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-1\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-1\" data-testid=\"conversation-turn-258\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"54aa3b69-5674-43a0-9018-e0850e347586\" data-message-model-slug=\"gpt-5-3-mini\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><h2 class=\"XYd-Qa_Headline\" data-w-component=\"title\" data-w-weight=\"semibold\" data-w-size=\"lg\">The Dishes Worth Knowing<\/h2><h3 class=\"XYd-Qa_Headline\" data-w-component=\"title\" data-w-weight=\"semibold\" data-w-size=\"md\">Bacalhau \u00e0 Br\u00e1s<\/h3><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">Bacalhau \u00e0 Br\u00e1s is the version most likely to appear as a first bacalhau experience, and the most accessible introduction to the ingredient. Shredded cod is combined with thin-cut fried potatoes, scrambled eggs, black olives, and parsley. The result is loose, golden, and mildly saline \u2014 usually served in an individual earthenware dish with a drizzle of olive oil.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">The dish originates from the second half of the nineteenth century in Bairro Alto, Lisbon. The most widely repeated account attributes it to a tavern owner named Br\u00e1s \u2014 possibly a Galician immigrant, as that community operated a large share of Lisbon&#8217;s tascas during that period \u2014 who used up less marketable cod scraps rather than discard them. The shredding technique makes the starting quality of the fish less critical than in other preparations: fine shredding and correct timing compensate for most deficiencies in the raw ingredient.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">\u00c0 Br\u00e1s is quick to prepare and available on most menus in Lisbon. It is the preparation most likely to appear as a Friday lunch special in a neighbourhood caf\u00e9. It is the most common bacalhau dish, but not the most representative.<\/p><h3 class=\"XYd-Qa_Headline\" data-w-component=\"title\" data-w-weight=\"semibold\" data-w-size=\"md\">Bacalhau \u00e0 Gomes de S\u00e1<\/h3><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">Bacalhau \u00e0 Gomes de S\u00e1 is the preparation most associated with Porto, and the one that appears most reliably on serious restaurant menus throughout Portugal. The recipe is named after Jos\u00e9 Lu\u00eds Gomes de S\u00e1 J\u00fanior (1851\u20131926), a cod merchant who operated a warehouse on Rua do Muro dos Bacalhoeiros in Porto&#8217;s Ribeira district. After a fire destroyed the family warehouse, he took a position at the Restaurante Lisbonense on Travessa dos Congregados in downtown Porto, where he developed and eventually sold the recipe to the restaurant&#8217;s kitchen.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">The technique differs from \u00e0 Br\u00e1s at every point. Desalted cod is gently poached and then flaked by hand into large pieces \u2014 not shredded \u2014 and layered in an earthenware dish with thinly sliced onion and potato. Olive oil is added in quantities that cover rather than dress the fish. The dish bakes uncovered, which caramelises the surface of the cod slightly while the potato absorbs the oil and cooking juices below. Hard-boiled egg slices and olives go in partway through or at the table.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">The flavour is more pronounced than \u00e0 Br\u00e1s. The olive oil is structural rather than incidental. This is the preparation that Portuguese cooks tend to reference when the conversation turns to what bacalhau can be when the technique is correct. If you eat one bacalhau dish in Portugal, this is the appropriate place to start.<\/p><h3 class=\"XYd-Qa_Headline\" data-w-component=\"title\" data-w-weight=\"semibold\" data-w-size=\"md\">Bacalhau com Natas<\/h3><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">Bacalhau com natas adds cream to the cod-and-potato base, producing something closer in texture to a gratin than to the dry-heat preparations above. Shredded or flaked cod, saut\u00e9ed onion, fried potatoes, and heavy cream or b\u00e9chamel are layered and baked until browned on top. The cream moderates the salt and creates a richer, heavier dish that appears more often on menus from October through March.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">The preparation is popular and tends to be accessible to visitors encountering bacalhau for the first time. It generates some commentary among Portuguese who consider the cream an unnecessary intervention in a dish that works without it. This is a reasonable position and an individual one.<\/p><h3 class=\"XYd-Qa_Headline\" data-w-component=\"title\" data-w-weight=\"semibold\" data-w-size=\"md\">Bacalhau \u00e0 Lagareiro<\/h3><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">Lagareiro means olive oil miller in Portuguese, and the name is accurate. A thick loin of desalted cod \u2014 not shredded, not flaked, kept as a single cut \u2014 is baked or grilled with olive oil applied before, during, and after cooking, in quantities that make the oil a cooking medium rather than a condiment.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">The dish is served with <span class=\"zlAe0W_TextBase zlAe0W_Text rFU14q_Emphasis\" data-w-component=\"italic\" data-w-font-style=\"italic\" data-w-inline=\"\">batatas a murro<\/span>: potatoes baked whole, then punched flat with the palm of the hand, which splits them open so they absorb the olive oil running off the fish. The technique requires olive oil of sufficient quality to hold up under heat. In Portugal, that condition is reliably met.<\/p><p class=\"zlAe0W_TextBase zlAe0W_Text\" data-w-component=\"text\">\u00c0 Lagareiro is the preparation that most clearly illustrates why olive oil is the structural element in Portuguese cod cooking. It is also, for what it&#8217;s worth, the one I eat on Fridays.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4426117 elementor-widget elementor-widget-image\" data-id=\"4426117\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-1024x768.webp\" class=\"attachment-large size-large wp-image-278231\" alt=\"Bacalhau\" srcset=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-1024x768.webp 1024w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-300x225.webp 300w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-768x576.webp 768w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-16x12.webp 16w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1-600x450.webp 600w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-1.webp 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ea8b0e7 elementor-widget elementor-widget-spacer\" data-id=\"ea8b0e7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e059b6d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e059b6d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f0e5be7\" data-id=\"f0e5be7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5586cf7 elementor-widget elementor-widget-text-editor\" data-id=\"5586cf7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-testid=\"conversation-turn-220\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"41bd799a-80e9-4829-8ac6-6f55e1148a7c\" data-message-model-slug=\"gpt-5-3-mini\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><h2 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"gfyanm\" data-start=\"0\" data-end=\"50\">What to Expect When Ordering Bacalhau in Lisbon<\/h2><p data-start=\"52\" data-end=\"351\">Every restaurant in Lisbon that serves Portuguese food serves bacalhau. Most serve at least three preparations. Portions are typically generous \u2014 a standard main course in a neighbourhood restaurant in Lisbon is usually larger than what the same price produces in most of northern or central Europe.<\/p><p data-start=\"353\" data-end=\"622\">When clients ask which version to order on a first visit, I suggest <strong data-start=\"421\" data-end=\"438\">\u00e0 Gomes de S\u00e1<\/strong> or <strong data-start=\"442\" data-end=\"457\">\u00e0 Lagareiro<\/strong>. Both require technique and give a clear reading of the ingredient when the kitchen is paying attention. \u00c0 Br\u00e1s is more approachable but less useful as a benchmark.<\/p><p data-start=\"624\" data-end=\"881\">No restaurant name matters more here than the preparation and the neighbourhood. A well-made bacalhau \u00e0 Gomes de S\u00e1 from a side-street tasca in Mouraria costs less and tells you more than a mediocre version on a tourist-facing square near Pra\u00e7a do Com\u00e9rcio.<\/p><p data-start=\"883\" data-end=\"1187\">Friday is the traditional bacalhau day in Portugal \u2014 a custom with Catholic origins that persists in working neighbourhoods throughout Lisbon. The Friday lunch special at a neighbourhood restaurant in Mouraria, Penha de Fran\u00e7a, or Intendente is reliable bacalhau territory. The tourist corridors are not.<\/p><p data-start=\"1189\" data-end=\"1403\" data-is-last-node=\"\" data-is-only-node=\"\">For more on Lisbon&#8217;s food landscape, see the <strong data-start=\"1234\" data-end=\"1300\"><a class=\"decorated-link\" href=\"https:\/\/yellowcabtttours.pt\/lisbon\/\" target=\"_new\" rel=\"noopener\" data-start=\"1236\" data-end=\"1298\">Lisbon destination page<\/a><\/strong> and the full <strong data-start=\"1314\" data-end=\"1402\"><a class=\"decorated-link\" href=\"https:\/\/yellowcabtttours.pt\/blog\/what-to-eat-in-lisbon\/\" target=\"_new\" rel=\"noopener\" data-start=\"1316\" data-end=\"1400\">guide to eating in Lisbon<\/a><\/strong>.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-26cfa8a elementor-widget elementor-widget-image\" data-id=\"26cfa8a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"640\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal.webp\" class=\"attachment-large size-large wp-image-278234\" alt=\"\" srcset=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal.webp 640w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal-300x300.webp 300w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal-150x150.webp 150w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal-12x12.webp 12w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal-600x600.webp 600w, https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/Bacalhau-Portugal-100x100.webp 100w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9812753 elementor-widget elementor-widget-spacer\" data-id=\"9812753\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fed04eb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fed04eb\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ad10221\" data-id=\"ad10221\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-501885c elementor-widget elementor-widget-text-editor\" data-id=\"501885c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"qMYqUG_convSearchResultHighlightRoot\"><div class=\"\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-is-intersecting=\"true\"><section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-turn-id-container=\"request-6a2c80c3-d6a4-83ed-b805-e5591f2514fb-7\" data-testid=\"conversation-turn-220\" data-turn=\"assistant\"><div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"><div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\"><div class=\"flex max-w-full flex-col gap-4 grow\"><div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"41bd799a-80e9-4829-8ac6-6f55e1148a7c\" data-message-model-slug=\"gpt-5-3-mini\" data-turn-start-message=\"true\"><div class=\"flex w-full flex-col gap-1 empty:hidden\"><div class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"><div class=\"\" data-turn-id-container=\"2fbfbd5f-6812-4ece-8b12-ff565f2b3440\" data-is-intersecting=\"true\"><h2 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"lit9db\" data-start=\"0\" data-end=\"40\">Try Bacalhau on a Lisbon Private Tour<\/h2><p data-start=\"42\" data-end=\"286\">Ordering bacalhau in Lisbon is straightforward once you know what you are looking at on a menu. On a private tour, the lunch stop is part of the itinerary \u2014 in a neighbourhood that actually eats there, not one that caters primarily to visitors.<\/p><ul data-start=\"288\" data-end=\"939\" data-is-last-node=\"\" data-is-only-node=\"\"><li data-section-id=\"jj42ae\" data-start=\"288\" data-end=\"534\"><strong data-start=\"290\" data-end=\"376\"><a class=\"decorated-link\" href=\"https:\/\/yellowcabtttours.pt\/private-tours\/lisbon-tour\/\" target=\"_new\" rel=\"noopener\" data-start=\"292\" data-end=\"374\">Private Lisbon City Tour<\/a><\/strong> \u2014 Full-day tour through Alfama, Bel\u00e9m, Baixa, and the historic centre, with a lunch stop in a neighbourhood the guide selects based on that day&#8217;s conditions.<\/li><li data-section-id=\"rhn6xb\" data-start=\"535\" data-end=\"754\"><strong data-start=\"537\" data-end=\"651\"><a class=\"decorated-link\" href=\"https:\/\/yellowcabtttours.pt\/private-tours\/best-solution-tour\/\" target=\"_new\" rel=\"noopener\" data-start=\"539\" data-end=\"649\">Best Solution Tour \u2014 F\u00e1tima, Sintra &amp; Cascais<\/a><\/strong> \u2014 Full-day circuit combining Portugal&#8217;s three most requested destinations from Lisbon, lunch included.<\/li><li data-section-id=\"mbra1z\" data-start=\"755\" data-end=\"939\" data-is-last-node=\"\"><strong data-start=\"757\" data-end=\"841\"><a class=\"decorated-link\" href=\"https:\/\/yellowcabtttours.pt\/blog\/what-to-eat-in-lisbon\/\" target=\"_new\" rel=\"noopener\" data-start=\"759\" data-end=\"839\">What to Eat in Lisbon<\/a><\/strong> \u2014 F\u00e1bio&#8217;s full guide to Lisbon food beyond bacalhau: past\u00e9is de nata, seafood, bifanas, and wine.<\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a21e25f elementor-widget elementor-widget-spacer\" data-id=\"a21e25f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fa3c1b0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fa3c1b0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a9f226c\" data-id=\"a9f226c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a34f555 elementor-widget elementor-widget-heading\" data-id=\"a34f555\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">FAQ<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b369297 elementor-widget elementor-widget-spacer\" data-id=\"b369297\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f04a31 elementor-widget elementor-widget-n-accordion\" data-id=\"6f04a31\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;all_collapsed&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accordion. Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1160\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1160\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> What is bacalhau? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1160\" class=\"elementor-element elementor-element-78c3cb9 e-con-full e-flex e-con e-child\" data-id=\"78c3cb9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4aa1cb8 elementor-widget elementor-widget-text-editor\" data-id=\"4aa1cb8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Bacalhau is dried, salted Atlantic cod (Gadus morhua) and the national dish of Portugal. The fish is preserved by heavy salting and air-drying, which removes most of its moisture and allows it to keep without refrigeration for months. Before cooking, bacalhau must be soaked in cold water for 24 to 48 hours to reduce the salt content and rehydrate the fish.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1161\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"2\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1161\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Is bacalhau the same as fresh cod? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1161\" class=\"elementor-element elementor-element-de9580e e-con-full e-flex e-con e-child\" data-id=\"de9580e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-aec81cf elementor-widget elementor-widget-text-editor\" data-id=\"aec81cf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>No. Both are the same species \u2014 Atlantic cod \u2014 but drying and salting transform the ingredient completely. Fresh cod is mild and moist; bacalhau is dense, saline, and has a significantly firmer texture and more concentrated flavour even after the desalting process.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1162\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"3\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1162\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How many bacalhau recipes are there in Portugal? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1162\" class=\"elementor-element elementor-element-c247a07 e-con-full e-flex e-con e-child\" data-id=\"c247a07\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b9c8cdd elementor-widget elementor-widget-text-editor\" data-id=\"b9c8cdd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>The popular figure is 365 \u2014 one for each day of the year \u2014 but this is a cultural saying, not a documented count. Nineteenth-century Portuguese cookbooks listed more than 200 preparations; modern compilations often exceed 1,000. The number depends on how broadly a distinct recipe is defined.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1163\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"4\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1163\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> What is Bacalhau \u00e0 Gomes de S\u00e1? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1163\" class=\"elementor-element elementor-element-caf00b5 e-con-full e-flex e-con e-child\" data-id=\"caf00b5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6bb61d7 elementor-widget elementor-widget-text-editor\" data-id=\"6bb61d7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Bacalhau \u00e0 Gomes de S\u00e1 is a baked dish from Porto made with hand-flaked salt cod, sliced potatoes, onions, olive oil, hard-boiled eggs, and olives. It is named after Jos\u00e9 Lu\u00eds Gomes de S\u00e1 J\u00fanior (1851\u20131926), a Porto cod merchant who created and sold the recipe while working at the Restaurante Lisbonense in downtown Porto.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1164\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"5\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1164\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> What is the difference between Bacalhau \u00e0 Br\u00e1s and Bacalhau \u00e0 Gomes de S\u00e1? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1164\" class=\"elementor-element elementor-element-9fd0ff3 e-con-full e-flex e-con e-child\" data-id=\"9fd0ff3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-386b59c elementor-widget elementor-widget-text-editor\" data-id=\"386b59c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>\u00c0 Br\u00e1s shreds the cod finely and combines it with thin fried potatoes, scrambled eggs, and olives \u2014 the result is soft, creamy, and quick to prepare. \u00c0 Gomes de S\u00e1 flakes the cod into large pieces and bakes it with potatoes and olive oil \u2014 the result is firmer, more structured, and has a more pronounced cod flavour. Same ingredient; different technique and outcome entirely.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1165\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"6\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1165\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Where does Portugal get its cod? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1165\" class=\"elementor-element elementor-element-ced90e3 e-con-full e-flex e-con e-child\" data-id=\"ced90e3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-15b507b elementor-widget elementor-widget-text-editor\" data-id=\"15b507b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Portugal imports approximately 70% of its bacalhau from Norway and most of the remainder from Iceland. Portuguese fishermen fished the Grand Banks of Newfoundland from the early sixteenth century until 1974, when the last ship of the Frota Branca (White Fleet) left St. John&#8217;s, Newfoundland, on July 23, 1974. Portugal now imports all of its dried cod.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1166\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"7\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1166\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> How much bacalhau does Portugal consume? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1166\" class=\"elementor-element elementor-element-30ab3c9 e-con-full e-flex e-con e-child\" data-id=\"30ab3c9\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4ebd958 elementor-widget elementor-widget-text-editor\" data-id=\"4ebd958\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Portugal consumes approximately 70,000 tonnes of bacalhau per year, equivalent to roughly 16 kilograms per person annually \u2014 the highest per capita consumption of dried salt cod in the world. By comparison, Spain consumes approximately 3 kilograms per person per year.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1167\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"8\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1167\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> When did bacalhau become Portugal's national dish? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1167\" class=\"elementor-element elementor-element-60cb791 e-con-full e-flex e-con e-child\" data-id=\"60cb791\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-62827e9 elementor-widget elementor-widget-text-editor\" data-id=\"62827e9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Bacalhau&#8217;s role as a national staple developed over five centuries of Grand Banks fishing and was reinforced during the Estado Novo period (1933\u20131974), when the government promoted it as an affordable, storable, and protein-dense food for working families. The cultural status has outlasted the political context by fifty years.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1168\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"9\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1168\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> What is the best bacalhau dish for a first-time visitor? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1168\" class=\"elementor-element elementor-element-c7fc014 e-con-full e-flex e-con e-child\" data-id=\"c7fc014\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-70cc75f elementor-widget elementor-widget-text-editor\" data-id=\"70cc75f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Bacalhau \u00e0 Gomes de S\u00e1 or \u00e0 Lagareiro give the clearest reading of the ingredient at its best \u2014 flaked or whole cod, substantial olive oil, traditional technique. Bacalhau \u00e0 Br\u00e1s is more accessible but gives a less representative impression of what Portuguese cod cooking can produce.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1169\" class=\"e-n-accordion-item\" >\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"10\" tabindex=\"-1\" aria-expanded=\"false\" aria-controls=\"e-n-accordion-item-1169\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> Is bacalhau eaten on a specific day in Portugal? <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-question\" viewBox=\"0 0 384 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M202.021 0C122.202 0 70.503 32.703 29.914 91.026c-7.363 10.58-5.093 25.086 5.178 32.874l43.138 32.709c10.373 7.865 25.132 6.026 33.253-4.148 25.049-31.381 43.63-49.449 82.757-49.449 30.764 0 68.816 19.799 68.816 49.631 0 22.552-18.617 34.134-48.993 51.164-35.423 19.86-82.299 44.576-82.299 106.405V320c0 13.255 10.745 24 24 24h72.471c13.255 0 24-10.745 24-24v-5.773c0-42.86 125.268-44.645 125.268-160.627C377.504 66.256 286.902 0 202.021 0zM192 373.459c-38.196 0-69.271 31.075-69.271 69.271 0 38.195 31.075 69.27 69.271 69.27s69.271-31.075 69.271-69.271-31.075-69.27-69.271-69.27z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1169\" class=\"elementor-element elementor-element-39245be e-con-full e-flex e-con e-child\" data-id=\"39245be\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a250d25 elementor-widget elementor-widget-text-editor\" data-id=\"a250d25\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><div>Friday is the traditional bacalhau day in Portugal, a custom with Catholic origins that persists in working neighbourhoods across Lisbon and other cities. Neighbourhood restaurants in areas outside the main tourist zones typically feature a bacalhau lunch special on Fridays.<\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-d5a1275 e-con-full e-flex e-con e-parent\" data-id=\"d5a1275\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6d3f0bb elementor-widget elementor-widget-spacer\" data-id=\"6d3f0bb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e9f67fa elementor-widget elementor-widget-image\" data-id=\"e9f67fa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/yellowcabtttours.pt\/wp-content\/uploads\/elementor\/thumbs\/Fabio-Mendes-Founder-and-CEO-at-Yellow-Cab-TT-Tours-author-rph4w5c6zyrun8yuo0rn2aphtfl28cvno9jlg1c4g0.png\" title=\"F\u00e1bio Mendes \u2013 Founder and CEO at Yellow Cab TT Tours \u2013 author\" alt=\"F\u00e1bio Mendes - Founder and CEO at Yellow Cab TT Tours - author\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2fc5a17 elementor-widget elementor-widget-text-editor\" data-id=\"2fc5a17\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div style=\"text-align: center;\">Written by F\u00e1bio Mendes<br \/>Founder &amp; Director of Yellow Cab TT Tours. Guiding in Portugal for 20+ years. <br \/>Founded Yellow Cab TT Tours in 2013. 3,372 five-star reviews on Tripadvisor.<\/div><div>\u00a0<\/div><div><div><div>I have been guiding in and around Lisbon since 2003. Food questions come up on every tour, and bacalhau requires a longer answer than most, because the version someone eats first tends to define their impression of the dish for a long time. Choosing correctly matters more than it sounds.<\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b4ab0ce elementor-align-center elementor-widget elementor-widget-button\" data-id=\"b4ab0ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/yellowcabtttours.pt\/our-team\/fabio-mendes\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">About F\u00e1bio<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a5592bb elementor-widget elementor-widget-spacer\" data-id=\"a5592bb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Author: F\u00e1bio Mendes \u00b7 Founder &amp; Director, Yellow Cab TT Tours04 Jule 2026 \u00b7 9 min read Portugal has approximately 830 kilometres of Atlantic coastline on the mainland and some of the most productive fishing waters in Europe. Its national dish is a fish that Portugal stopped catching at scale fifty years ago. Bacalhau is [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":278189,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[60],"class_list":["post-278188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-artigo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalhau in Portugal: Salt Cod and the Best Dishes<\/title>\n<meta name=\"description\" content=\"Bacalhau is Portugal&#039;s national dish: dried salt cod eaten at 16 kg per person per year. 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