Shortly after Columbus’ conquest of the Americas, Portuguese fishermen ventured with their boats into the waters of Terranova, Newfoundland, to catch cod and codfish (bacalhau). Every day they processed their prey, cutting off the heads, removing side bones and backbone, and salting the fish. Preserved in this way, the fish did not spoil, so the ships off the Atlantic coast of Canada could wait until they were fully loaded. Only after returning home was klippfish dried in the sun.
Less than a decade after the discovery of the Americas, klippfish represented one tenth of all catches sold in northern Portuguese ports. At that time, it was of particular importance as a ship’s victual for trade and discovery voyages. Portuguese ships still sail to catch cod and other cod-like fish and prepare them on board. But for a long time now, a significant portion of the cod consumed in Portugal has been imported from Norway, Canada and England.
Bacalhau is usually sold whole in Portugal (although stockfish, unlike klippfish, is dried on the spot and not salted, the term stockfish has become generally used for salted and dried cod): Especial is the name given to the largest, thickest and best specimens, weighing around five kilograms. Graudo refers to the thinner quality. Lombo or
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