Bakkeljauw: A Guide To Salted Cod Fish

Hey guys! Ever heard of bakkeljauw? If you're scratching your head, don't worry! It's basically salted cod fish, and it's a big deal in many cuisines, especially in the Caribbean and Dutch cooking. This article will dive deep into what bakkeljauw is, how it's used, and why it's so darn delicious. We'll cover everything from its history to its preparation, ensuring you become a bakkeljauw pro in no time!

What Exactly Is Bakkeljauw?

Let's get down to brass tacks: bakkeljauw is the Dutch name for salted cod. The term itself is derived from the Spanish word "bacalao" or the Portuguese "bacalhau", both referring to the same thing. It's cod that has been preserved by drying and salting. This process draws out moisture, preventing spoilage and allowing the fish to be stored for extended periods without refrigeration. The method has been around for centuries, pre-dating modern refrigeration techniques, and has been a vital food source for seafaring nations and communities in warmer climates where fresh fish was hard to come by.

The process of making bakkeljauw is quite straightforward. First, the cod is cleaned and filleted. Then, it's heavily salted, either by dry-salting (where the fish is packed in salt) or brine-salting (where it's submerged in a saltwater solution). The salting process can take several weeks, depending on the size of the fish and the desired level of preservation. After salting, the fish is dried, traditionally by laying it out in the sun and wind. Today, many producers use controlled drying chambers to ensure consistency and quality. The result is a firm, almost rock-hard piece of fish that's intensely salty and requires rehydration before it can be cooked.

Bakkeljauw has a unique flavor profile that’s different from fresh cod. The salting and drying process intensifies the natural flavors of the fish, creating a savory, umami-rich taste. When properly rehydrated and cooked, bakkeljauw has a firm, flaky texture that holds up well in various dishes. It’s this combination of flavor and texture that makes it so popular in so many different cuisines.

A Little History Lesson

The history of bakkeljauw is deeply intertwined with the history of seafaring and exploration. The Vikings were among the first to preserve cod by drying it in the cold Nordic air. This allowed them to take the fish on long voyages and trading expeditions. Later, the Basques, Portuguese, and other European nations adopted similar techniques, expanding the trade and consumption of salted cod throughout Europe and beyond. The Portuguese, in particular, played a significant role in popularizing bacalhau, developing countless recipes and making it a staple of their national cuisine. During the Age of Exploration, salted cod was an essential provision for sailors, providing a reliable source of protein on long sea voyages. It was also a valuable trade commodity, exchanged for other goods in various parts of the world. This global trade is how bakkeljauw made its way to the Caribbean, where it became a key ingredient in many local dishes.

Bakkeljauw in Different Cuisines

Okay, so you know what bakkeljauw is, but how is it actually used in cooking? Get ready to explore the delicious world of salted cod!

Caribbean Cuisine

In the Caribbean, bakkeljauw is a star! It's featured in countless dishes, each island putting its unique spin on things. One of the most iconic dishes is saltfish and ackee, the national dish of Jamaica. Saltfish is sautéed with ackee (a fruit that looks like scrambled eggs), onions, peppers, and spices. The result is a flavorful and colorful dish that's often served for breakfast or brunch. Other popular Caribbean dishes include saltfish buljol (a Trinidadian salad with tomatoes, peppers, and onions), saltfish fritters (crispy, savory snacks), and saltfish stew (a hearty and comforting dish).

The preparation of bakkeljauw in Caribbean cuisine often involves soaking the fish for an extended period to remove excess salt. The fish is then flaked and cooked with a variety of local ingredients, such as scotch bonnet peppers, thyme, scallions, and tomatoes. The spices add a vibrant, aromatic flavor that complements the saltiness of the fish. Saltfish dishes in the Caribbean are often served with starchy staples like rice, dumplings, breadfruit, or plantains, creating a complete and satisfying meal.

Dutch Cuisine

As we mentioned earlier, bakkeljauw has Dutch roots, so it's no surprise it's used in Dutch cooking too! Although perhaps not as ubiquitous as in the Caribbean, salted cod is still a valued ingredient. One classic Dutch dish is "bakkeljauw pastei," a savory pie filled with salted cod, potatoes, and vegetables. It’s a hearty and comforting dish, perfect for a cold winter day. Bakkeljauw is also sometimes used in salads or served as part of a "stamppot" (a traditional Dutch mashed potato dish with vegetables).

In Dutch cuisine, bakkeljauw is often prepared in a more straightforward manner, focusing on highlighting the natural flavors of the fish. It’s commonly boiled or steamed and then served with simple sauces or seasonings. The Dutch also have a tradition of eating raw herring, and while bakkeljauw is not typically eaten raw, its preservation through salting reflects a similar approach to preserving and enjoying fish.

Portuguese Cuisine

Portugal is the undisputed king of bacalhau! Seriously, they say there are over 365 ways to cook it – one for every day of the year! Bacalhau is a national obsession, and you'll find it on menus everywhere, from humble tascas (small restaurants) to fancy Michelin-starred establishments. Some classic Portuguese bacalhau dishes include Bacalhau à Brás (shredded salt cod with scrambled eggs and potatoes), Bacalhau com Natas (salt cod baked in cream with potatoes), and Bacalhau à Gomes de Sá (salt cod with potatoes, onions, and olives).

The Portuguese take their bacalhau very seriously, and the preparation is often meticulous. The fish is carefully soaked and desalted, and then cooked using a variety of techniques, such as boiling, baking, grilling, or frying. The dishes are often rich and flavorful, incorporating ingredients like olive oil, garlic, onions, peppers, and herbs. Bacalhau is not just a food in Portugal; it's a cultural icon, deeply embedded in the country's history and traditions.

How to Prepare Bakkeljauw

Alright, ready to try your hand at cooking with bakkeljauw? Here’s the lowdown on how to prepare it:

Desalting Is Key

The most important step is desalting. Since bakkeljauw is heavily salted, you need to remove the excess salt before you can cook it. Here's how:

1. Rinse the fish: Give the bakkeljauw a good rinse under cold running water to remove any surface salt.
2. Soak in cold water: Place the fish in a large bowl and cover it with cold water. You'll need to change the water several times over a period of 24-48 hours. The exact soaking time depends on the thickness of the fish and how salty you want it to be. As a general rule, change the water every 6-8 hours.
3. Taste Test: After about 24 hours, take a small piece of the fish and taste it. If it's still too salty, continue soaking it for another 12-24 hours, changing the water regularly. The goal is to remove enough salt so that the fish is palatable but still has a slightly salty flavor.

Cooking Methods

Once the bakkeljauw is desalted, you can cook it in various ways:

• Boiling: Boiling is a simple and common method. Place the fish in a pot of cold water and bring it to a simmer. Cook for about 10-15 minutes, or until the fish is tender and flakes easily.
• Steaming: Steaming is another healthy option. Place the fish in a steamer basket over boiling water and steam for about 15-20 minutes, or until it's cooked through.
• Sautéing: Sautéing is a great way to add flavor and texture. Flake the cooked bakkeljauw and sauté it with onions, peppers, garlic, and spices.
• Baking: Baking is perfect for dishes like bacalhau com natas. Layer the desalted fish with potatoes, onions, and cream, and bake in the oven until golden brown and bubbly.

Bakkeljauw: A Culinary Adventure

So, there you have it! Bakkeljauw, or salted cod fish, is a versatile and flavorful ingredient with a rich history and a prominent place in many cuisines around the world. From the vibrant saltfish dishes of the Caribbean to the countless bacalhau creations of Portugal, this humble fish has captured the hearts (and stomachs) of people everywhere. So, grab some bakkeljauw, get soaking, and embark on your own culinary adventure! You might just discover your new favorite dish.

Happy cooking, guys!