We’re bacalao lovers with lifelong interest in everything related to the sailing and seafood.
Bacalao!
Salted cod was especially popular in coastal communities, where it was used as a staple food in times of scarcity and as a source of protein for sailors on long voyages.
The tradition of salting cod spread from northern Europe to the Americas with the arrival of European explorers and settlers, and it became an important part of the diet in many coastal communities in the Americas, Europe, Africa, and the Caribbean.
La Ruta
In the 16th and 17th centuries, the salted cod trade became a major industry, with salt cod being exported from the coastal communities of northern Europe to the rest of Europe, Africa, and the Americas. The dried and salted cod was a staple food for enslaved Africans and indentured servants in the Caribbean and the Americas, and it remains an important part of the cuisine in many of these regions to this day.
Overall, salted cod has played a significant role in the history of food and commerce, and it remains a popular ingredient in many cuisines around the world.
La Ruta Del Bacalao!
The book aims to cast light on the culinary journey of the Atlantic Cod (Gadus Morhua). It is a collection of the best bacalao recipes from allover the world, where this delicacy have been integrated into the traditional local cuisine.
Ruta Del Bacalao
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