Can anyone tell me where I may purchase Salted Bacalhau in the Sacramento area ?
--- On Mon, 8/29/11, Linda Norton <[email protected]> wrote: From: Linda Norton <[email protected]> Subject: RE: [AZORES-Genealogy] cold fish recipe To: [email protected] Date: Monday, August 29, 2011, 8:43 AM I didn’t like it when I made it fresh, but love it salted. Best way is to eat it…cold!! It takes in the other ingredients and makes it much more tastier. BTW, I do soak it for two to three days before preparation. Linda Borges Furtado Norton From: [email protected] [mailto:[email protected]] On Behalf Of Jason Fraga Sent: Monday, August 29, 2011 10:08 AM To: [email protected] Subject: Re: [AZORES-Genealogy] cold fish recipe Bacalhau doesn't have to be salted to be 'bacalhau'. Bacalhau is "Cod". It can be fresh or salted. With regard to the cold dish that Steve was speaking of, my relatives really do (did) refer to it as just bacalhau. The equivalent scenario in English I suppose would be to call "Fettuccine Alfredo" simply, "Pasta". I just called my Grandmother to ask what the specialized name of the dish was (beyond bacalhau), and it translates as "Cold Sauce". She couldn't spell the second part of it, but Molho is definitely the first word. That lends a bit of creedence to what Eric's saying below about Molho Escabeche, although the second word didn't sound exactly like escabeche. We're talking about the same thing here though, as far as the cold dish with cod, onions, and vinegar. Respectfully, Jay Fraga Massachusetts ----- Original Message ----- From: eric edgar To: [email protected] Sent: Friday, August 26, 2011 2:43 PM Subject: Re: [AZORES-Genealogy] cold fish recipe Bacalhau is the salted codfish. There are hundreds of recipes for it. An accomplished Portuguese chef knows 365 recipes, one for everyday of the year. The Molho Escabeche can be used on any fish, whether it's rehydrated bacalau, raw fresh fish, fried fish, baked broiled or grilled. Eric Edgar On Fri, Aug 26, 2011 at 10:45 AM, <[email protected]> wrote: Yes, that is what it is called! I remember it now that I see the name. Sherry In a message dated 8/26/2011 10:13:28 A.M. Pacific Daylight Time, [email protected] writes: Steve, that'd be bacalhau. There are heated and cold variations out there. Jay Fraga Massachusetts ----- Original Message ----- From: "Steve Gomes" <[email protected]> To: <[email protected]> Sent: Friday, August 26, 2011 10:44 AM Subject: [AZORES-Genealogy] cold fish recipe My mother and ava used to make a cold fish dish of white fish, vinegar, raw onions, and saffron. Has anyone else had that in their family? i cant find it on the Internet anywhere. I am wondering if it is a dish my grandmother made up. [email protected] -- To unsubscribe from this group, send email to [email protected]. Follow the confirmation directions when they arrive. 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