Bacalhau and Salt cod are the same fish. Different languages, different markets, one species — so a recipe calling for one works exactly as written with the other.
Atlantic cod is a cornerstone of European and North American food culture, with a mild, flaky white flesh that has fed populations for centuries. It is sold fresh as thick fillets and steaks in the UK and US, and as salt-dried bacalhau in Portugal and Brazil — a product so culturally embedded in Iberian cuisine that Portugal alone is said to have a different bacalhau recipe for every day of the year.
One species, one fishmonger’s counter at a time.
| Country | Called |
|---|---|
| 🇺🇸United States | Salt cod |
| 🇬🇧United Kingdom | Salt cod |
| 🇫🇷France | Morue |
| 🇪🇸Spain | Bacalao |
| 🇦🇷Argentina | Bacalao |
| 🇲🇽Mexico | Bacalao |
| 🇵🇹Portugal | Bacalhau |
| 🇧🇷Brazil | Bacalhau |
| 🇮🇹Italy | Baccalà |
| 🇩🇪Germany | Stockfisch |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.
Five questions: name the cut, place it on the animal, and say which country calls it that. A new board every day — no sign-up.
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