Bacalhau Aveiro na Brasa - with garlic (stockfish)

Ingredients: Bacalhau (stockfish) , olive oil, garlic, salt.

Nutritional information per 100g

⁕ Calories: 1319.1 kj / 317.9 kcal
⁕ Fat: 25.7 g
⁕ Of which saturated fat: 3.8 g
⁕ Carbohydrates: <0.5 g
⁕Of which sugars: < 0.5 g
⁕ Protein: 21.7 g
⁕ Salt: 2.0 g

Portugal's national dish is definitely bacalhau, which means stockfish. The fish, preserved by drying, used to be decried as "poor people's food", but today it enjoys great reputation in its homeland and far beyond the borders of Portugal. The average Portuguese eats seven kilograms of dried bacalhau per year and this is processed in the form of salads, soups, appetizers, main courses and desserts.

Cod fishing probably started in Norway and Iceland as early as the 9th century. From the 15th century, the Portuguese also started trading in cod (bacalhau). The dried and salted and cod kept for more than four months without losing any nutrients or proteins. It was very important for the Portuguese at the time of the discovery of the world (Descobrimentos). The Portuguese were also the first to fish bacalhau off the coast of Newfoundland. At that time, cod accounted for ten percent of the fish trade in Portugal.

So if you have something “Saudade” again and are reminiscing about wonderful Portugal, simply open a delicious Vinho Verde and treat yourself to one of the Bacalhau variations from AveiroTuna that taste of sun, sea, holidays and Mediterranean joie de vivre.

Manufacturer's address: Empresa de Pesca de Aveiro, AveiroTuna, Cais dos Bacalhoeiros, 3830-553, Gafanha da Nazaré, Portugal

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.

Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.

For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!