Research Room

Explore the Arctic Cod through the lens of history, culture and gastronomy. Discover here routes and locations which developed around the fishing, the eating and the processing of Arctic Cod. Dive into our archive simply typing a word or choosing among our categories.

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Processing

A roupa do meu amor – Ermelinda Carlos

In 2018, the Maritime Museum of Ilhavo, in collaboration with the director Tiago Pereira and the Associação Música Portuguesa surveyed the sonic heritage associated with Cod Fishing and Processing. Here Ermelinda Carlos sings “A roupa do meu amor”. More information on the project and the sound heritage collection can be found at this link. Share […]

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Eating

Bacalhau de consoada

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Eating

Baccalà alla Vicentina

Learn how to prepare the traditional codfish from North East of Italy Share this: Facebook Twitter Pinterest Email

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Eating

Baccalà Biron Style

Similar to the codfish in Vicenza style, the codfish Biron style uses similar ingredients. In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Baccalà alla Biron recipe. Leonardi created this recipe during his stay at Caterina of Russia Court and it was dedicated to the […]

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Eating

Baccalà mantecato

In this video, Franco Favaretto, also known as “the man of Baccalà”, who is the chef of the restaurant Baccalàdivino in Sandrigo (Vicenza, Italy ) shares the secrets of the traditional recipes of the baccalà mantecato, a classic Venetian creamed baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, […]

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Eating

Baccalà Vicenza Style

A Recipe from chef antonio chemello In this video, the Chef Antonio Chemello from the Trattoria del Pamerino in Sandrigo (Vicenza, Italy ) is sharing how he prepares the traditional baccalà alla Vicentina, Vicenza Style baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, Wavents – Events & Services […]

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Eating

Codfish Irish -Style

A special recipe reported in 1834 by Vincenzo Agnoletti, an Italian chef, and collected in Fabris Otello’s book I Misteri del Ragno. Share this: Facebook Twitter Pinterest Email

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Eating

Il Ceppo, Vicenza

Il Ceppo is one of the traditional shops in Vicenza, which provided ready-to-eat baccalà, since the 1970s. In this video, Riccardo Boscolo, the CEO, is sharing the history and the secret of how their baccalà is processed and prepared. Play the video to learn more about Il Ceppo and the baccalà! The video portrait has […]

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Eating

Lutefisk

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Processing

Maria da Glória

Maria da Gloria was built in Ílhavo in 1921, and its first name was Portugália. This small wooden cod schooner was then named Maria do Glória in 1927 when another firm acquired it. In 1942, during the Second World War, the ship departed from Ílhavo to Lisbon (on May 18th) to attend the cod fishing […]

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