Already known in the times of the Vikings, for the Portuguese seafarers the staple food. The dried and lightly salted stockfish, called Bacalhau in Portugal. Directly after catching the predominantly cod fish in the cold northern seas, they are cleaned and salted. And then dried on long sticks in the air, hence the name stockfish, the fish lose up to 80% of their liquid and are therefore very durable.
Properly prepared, so about 36 hours again watered and desalinated, this then firm and juicy fish is a delicacy.
La Gondola process Bacalhao best quality. This is gently seasoned with garlic and soaked in fine organic olive oil.
Finished for easy preparation of a fast and tasty meal.
It remains to be noted that the 100g Bacalhau
with a nutritional value of 500g fresh fish. So 5 x as much vitamin B, calcium and iron and above all protein.
Bacalhau combines well in the kitchen with Mediterranean spices and ingredients, tomatoes and onions.
La Gondola, founded in 1940, is one of the oldest fish canning factories in Portugal. True to tradition, only selected fresh fish of the season, fresh every day, are processed by hand. The combination of fresh quality fish, excellent oils and spices and a controlled processing with low temperatures and a controlled pressure when closing the cans allow the fish to mature further in the can and to combine well with the oil and spices.
Thanks to the high standard of processing, La Gondola has built up a very good reputation in gastronomy, among gourmets and fish lovers in many countries. La Gondola's motto "looking for the best" is confirmed by the excellent quality of its products. Nothing embodies Portuguese cuisine better than wonderful FISH specialities. The taste does not have much in common with the simple sardines.
The 120g can has a fish weight of 84g.
Nutrients per 100g:
Energy: 210 kcal, 882 kj.
Contents: stockfish, olive oil, garlic and salt.