Bacalao is a staple Caribbean food and among the most popular items served in restaurants that offer this type of cuisine. This unique and flavorful fish can make your lunch or dinner at a seafood restaurant even more satisfying and delicious. Below, you'll learn more about bacalao and dishes that feature it as an ingredient. 

What Is Bacalao?

Bacalao is a Spanish term that refers to salted and dried whitefish. Atlantic cod is the most common type of fish used for bacalao, but others may include pollack, haddock, or blue whiting. Manufacturers clean and eviscerate the fish before salting and drying it, which cures and preserves the meat while helping it retain nutrients and giving it more flavor. Next, they vacuum-seal the meat and distribute it to restaurants and grocery stores.  

Though it has origins in Spain, Portugal, and Scandinavia, bacalao was introduced to the Caribbean as a result of trade between Europe and America. The salted and dried meat remained edible and tasty on long journeys by boat, which is why voyagers brought it on their expeditions. The fish gradually grew in popularity throughout the Caribbean, becoming a key ingredient in the traditional dishes of nations such as the Dominican Republic and Puerto Rico. 

How Do Restaurants Prepare It?

Prior to cooking, chefs must rehydrate bacalao filets by soaking them in water. Depending on the amount of salt used to preserve and cure the meat, they may need to soak the fish several times for many hours. This reduces the sodium content while giving the fish a delightfully plump and tender texture. 

After soaking, bacalao has a mild, slightly salty, and fishy flavor with a hint of sweetness. This makes the fish a versatile option for including in a variety of dishes. Chefs in seafood restaurants may batter and fry the filets, serving them with French fries and dipping sauces. You might also notice conch fritters on Caribbean food menus, which consist of bacalao, conch, fresh corn, and diced peppers rolled into balls or deep-fried strips served with remoulade. Cooks may also incorporate bacalao into warm and savory soups and stew. Alternatively, they might marinate and poach the filets or serve them in baked dishes with sides such as johnny cakes, sweet plantains, or dirty rice. 

When you're in the mood to try bacalao, head to LoLo's Seafood Shack. This seafood restaurant offers a mash-up of New England and Caribbean food to hungry patrons throughout New York City. Call (646) 649-3356 to ask about chef's specials or the catch of the day, and visit the website to view their complete menu of lunch and dinner dishes.