Page 45 - TASTE OF THE SEA
P. 45
Portuguese cuisine varies from one region of the
country to another, but the invariable presence of
fish and seafood can be seen. Therefore, it is not
surprising that the national specialty is
represented by the salty and dry code, a dish
called "bacalhau". This dish has been popular
since the time of the discoveries, when sailors
caught fish, salted it, and dried it to make it last
on long journeys between continents.
In fact, there are 365 ways to prepare cod:
one for each day of the year.
