bacalao
LowFormal, Culinary
Definition
Meaning
salted and dried codfish, a traditional preserved fish.
A dish prepared with salted cod, particularly common in the cuisines of Spain, Portugal, Latin America, and the Caribbean.
Linguistics
Semantic Notes
The term is a direct loanword from Spanish/Portuguese and is used in English primarily to refer to the specific culinary ingredient or dish, rather than fresh cod. It evokes a sense of specific cultural cuisine.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning. The word is more likely to be encountered in US English due to larger Hispanic/Latin American culinary influence.
Connotations
In both varieties, it connotes traditional, rustic, or ethnic cuisine (Spanish, Portuguese, Caribbean). In the UK, it might be specifically associated with Spanish tapas or Portuguese restaurants.
Frequency
Uncommon in general discourse in both regions, but marginally more frequent in the US.
Vocabulary
Collocations
Grammar
Valency Patterns
to prepare [bacalao]to soak [bacalao] (in water)to make [a bacalao dish][bacalao] is a staple in...Vocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “None standard in English.”
Usage
Context Usage
Business
Used in the context of food import/export, restaurant supply, or culinary tourism.
Academic
Used in anthropological, historical, or cultural studies of food and cuisine.
Everyday
Used in the context of cooking, dining at ethnic restaurants, or discussing recipes.
Technical
Used in culinary arts, food science (preservation techniques), or gastronomy.
Examples
By Part of Speech
verb
British English
- N/A
American English
- N/A
adverb
British English
- N/A
American English
- N/A
adjective
British English
- N/A
American English
- N/A
Examples
By CEFR Level
- I ate bacalao in Spain.
- This fish is very salty.
- We need to soak the bacalao for 24 hours before cooking.
- My grandmother makes a special bacalao stew for Christmas.
- The key to a good bacalao dish is properly desalinating the dried fish.
- Bacalao, a staple of Portuguese cuisine, has a long history as a preserved food for sailors.
- The restaurant's signature bacalao a la vizcaína, with its rich tomato and pepper sauce, was a masterpiece of Basque cooking.
- Anthropologists study the transatlantic journey of bacalao as a lens into colonial trade and culinary adaptation.
Learning
Memory Aids
Mnemonic
Think 'back-a-lao': you have to go BACK to soak it a LONG time (LAO) before cooking.
Conceptual Metaphor
FOOD AS CULTURAL HERITAGE / PRESERVATION AS TIME TRAVEL (it connects to old preservation methods and traditions).
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Do not confuse with just 'cod' (треска). Bacalao is specifically 'солёная сушёная треска'.
- It is not a generic term for any salted fish; it refers specifically to cod.
Common Mistakes
- Pronouncing it as /bəˈkɑːlaʊ/ or /ˈbækəloʊ/.
- Using it to refer to fresh cod.
- Misspelling as 'bacalau' or 'bacalhao'.
Practice
Quiz
What is 'bacalao' primarily?
FAQ
Frequently Asked Questions
No. Bacalao is specifically cod that has been preserved through salting and drying, giving it a very different texture and flavour that requires soaking before use.
It is typically found in specialist food shops, international grocery stores (especially Spanish, Portuguese, or Caribbean), or the international section of large supermarkets.
Its popularity stems from historical preservation methods before refrigeration. It was a vital source of protein that could be stored for long periods, especially important for Catholic cultures where meat was forbidden on Fridays and during Lent.
Soaking time varies, but it typically requires 24-48 hours, with the water changed several times, to rehydrate the fish and remove enough salt to make it palatable.