Learn more about the origin of the consumption of fish in Portugal.

History of cod in Portugal

The dried salt cod comes during the fifteenth century, because there are a lot of misery and hunger. Thus, the man turned to canned fish, salted, smoked or sun-dried to ensure their nutritional needs.
The cod fishery began during the reign of King John III, the fleet of cod, which was composed of 150 ships, came out in May and returning in October. Thus the national cod fishing fleet unloading more than three tons of fish.
But it is the twentieth century, the cod fishery reached its peak, covering more than 80% of national consumption, extending to the waters of Greenland.


Nutritional composition

The process of salting and drying cod is all natural and does not undergo addition of chemicals. Thus, their nutritional properties are preserved. The dried salt cod has all the nutritional properties of fresh fish.
It is a fish nutritious, tasty, easily digested, rich in minerals (iron, phosphorus and magnesium) and vitamins (A, E, D and niacin) and little cholesterol. Yet it should be consumed in moderation and in small quantities by individuals with hypertension, it is very rich in sodium.