Translation of "Bacalhau" in German

Bacalhau or Portuguese cod is produced by further drying wet salted fish.

Bacalhau, is a dried and salted cod and a national dish of Portugal.

Codfish, bacalhau, should not be missed at all in Portugal!

The menu of the day in the harbour canteen is Bacalhau assado.

The most famous local delicacy is bacalhau (cod).

Salted fish that is treated with phosphates would therefore not be desired by the producers of traditional bacalhau.

What would the Portugal stand be without the world-famous pastéis de bacalhau, dried cod paté?

Bacalhau is basically just cod that is preserved in a special manner.

Bacalhau can be prepared in literally hundreds of ways, and it is usually considered the most typical Portuguese dish.

As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Bacalhau de Cura Tradicional Portuguesa’ should therefore be entered in the register,

Processing is dominated by the production of bacalhau (dry salted cod), which account for 37% of output volume and 46% by value (and almost exclusively, uses imported raw material).

In addition, this use could also hamper the development of the typical colour and taste of bacalhau.

In order to allow the traditional bacalhau producers to adapt to the situation where fish treated with phosphates can be placed on the market a transitional period should be proposed.

During this period the traditional bacalhau producers may make agreements with suppliers and become familiar with analytical methods that can be used for controlling the presence of added phosphates in the fish.

In order to further assess the impact on the availability of wet salted fish for the production of bacalhau, the Commission will, during three years, monitor the use of polyphosphates in the main salted cod producing countries.

There are many types of açorda, like those made with shrimp (Açorda de Marisco or ...de camarão) or codfish (Açorda de Bacalhau).

For two of the nights you will visit Portuguese restaurants that serve delicious local dishes from the Alentejo such as cabrito (goat), javali (wild boar), dorado (sea bream), or bacalhau.

The codfish – “bacalhau” – has always been Portugal’s “faithful friend”, a must of Portuguese cuisine.

Hamnnes is an ancient trade and fishing settlement originating from the 17th century, with typical wooden warehouses to store the dried cod the town still exports for the traditional Mediterranean dish, Bacalhau.

Dishes like Lombo de Bacalhau (loin of codfish), Cordeiro de leite (milk-fed lamb), succulent suckling pig, sea bass with seaweed are packed with bold flavours that will make taste buds rejoice.

On two evenings you will also visit Portuguese restaurants with typical local dishes such as javali (wild boar), cabrito (goat), bacalhau, and dorado (sea bream).

Specialities from the Alentejo region can be enjoyed in the city of Lisbon at the Casa do Alentejo restaurant which serves gastronomic delicacies from Alentejo such as lombo de Bacalhau (fillet of cod) and carne de porco à Alentejana (Alentejo style pork).

It's said that there are more than 1,000 recipes for bacalhau (codfish)!