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These cheeses can also contain a mixture of different kinds of milk. Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten.
The country has Europe's highest fish consumption per capita, and is among the top four in the world for this indicator. Foremost amongst these is bacalhau cod , which is the type of fish most consumed in Portugal. Cod is almost always used dried and salted , because the Portuguese fishing tradition in the North Atlantic developed before the invention of refrigeration �therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and white wine vinegar.
Portugal has been fishing and trading cod since the 15th century, and this cod trade accounts for its widespread use in the cuisine. Other popular seafoods includes fresh sardines especially as sardinhas assadas , [14] sea bass , snapper, swordfish, mackerel , sole, brill , halibut , John Dory , octopus, squid, cuttlefish , crabs , shrimp and prawns, lobster , spiny lobster, and many other crustaceans , such as barnacles, hake, horse mackerel scad , scabbard especially in Madeira , and a great variety of other fish and shellfish , as well as molluscs , such as clams, mussels, oysters, scallops and periwinkles.
Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes, bell peppers, parsley, garlic and onions. River lamprey and eels are considered fresh water delicacies.
The Coimbra and Aveiro regions of central Portugal, are renowned for eel stews [15] and lamprey seasonal dishes and festivals. Sardines used to be preserved in brine for sale in rural areas.
Later, sardine canneries developed all along the Portuguese coast. Ray fish is dried in the sun in Northern Portugal. Canned tuna is widely available in Continental Portugal.
Tuna used to be plentiful in the waters of the Algarve. They were trapped in fixed nets when they passed the Portuguese southern coast on their way to spawn in the Mediterranean, and again when they returned to the Atlantic.
Fresh tuna, however, is usually eaten in Madeira and the Algarve where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, collard greens and hard-boiled eggs, constitute a convenient meal when there is no time to prepare anything more elaborate.
Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Pork and beef are the most common meats in the country. Meat was a staple at the nobleman's table during the Middle Ages. Its composition depends on the cook's imagination and budget. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.
Food prices rose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found. Old and sick people, as well as prostitutes, or in short anybody who would not be able to aid in the city's defence, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders. It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade.
Apparently, since all available meat was sent to the capital for a while, Porto residents were limited to tripe and other organs. Others claim that it was only in that Porto deprived itself of meat to supply the expedition that conquered the city of Ceuta. Whatever the truth may be, since at least the 17th century, people from Porto have been known as tripeiros or tripe eaters. Another Portuguese dish with tripe is Dobrada. Nowadays, the Porto region is equally known for the toasted sandwich known as a francesinha meaning " Frenchie ".
Many other meat dishes feature in Portuguese cuisine. Nearby, another dish, chanfana [ pt ] goat slowly cooked in red wine, paprika and white pepper is claimed by two towns, Miranda do Corvo "Capital da Chanfana" [19] and Vila Nova de Poiares "Capital Universal da Chanfana".
One of the theories as to why the plate may belong to the Algarve is that pigs in the region used to be fed with fish derivatives, so clams were added to the fried pork to disguise the fishy taste of the meat. This traditional Easter dish is eaten at other times of year as well. Alcatra , beef marinated in red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot, is a tradition of Terceira Island in the Azores. The Portuguese steak, bife , is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad.
An egg, sunny-side up , may be placed on top of the meat, in which case the dish acquires a new name, bife com ovo a cavalo steak with an egg on horseback. This dish is sometimes referred to as bitoque , to demonstrate the idea that the meat only "touches" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of meat.
Iscas fried liver were a favourite request in old Lisbon taverns. Small beef or pork steaks in a roll pregos or bifanas , respectively are popular snacks, often served at beer halls with a large mug of beer. In modern days, a prego or bifana [ pt ] , eaten at a snack bar counter, may constitute lunch in itself. Espetada meat on a skewer is very popular in the island of Madeira.
In the late 15th century, King Manuel of Portugal ordered all resident Jews to convert to Christianity or leave the country. So, when the deadline arrived, he announced that no ships were available for those who refused conversion�the vast majority�and had men, women and children dragged to churches for a forced mass baptism. It is believed that some of the Jews maintained their religion secretly, but tried to show an image of being good Christians.
Since avoiding pork was a tell-tale practice in the eyes of the Portuguese Inquisition , new Christians devised a type of sausage that would give the appearance of being made with pork, but only contained heavily spiced game and chicken. Over time, pork has been added to the alheiras. Farinheira is another Portuguese smoked sausage, which uses wheat flour as base ingredient. Presunto prosciutto ham comes in a wide variety in Portugal, the most famous presunto being from the Chaves region.
Presunto is usually cut in thin slices or small pieces and consumed as aperitif, tea, or added as ingredient to different dishes. The name Celtic is proposed and used by Sanson to express the antiquity of the race of this type, which was the only one that existed in the regions inhabited by the Celtic people, [33] such as the north of Portugal and Galicia, the former Gaul and the British islands, before the introduction in these countries, of the Asian and Romanesque races.
He considered the existence of pigs from to kg of carcass and others between to kg; as for color, he says they are mostly black, also some spotted and those with white fur were called Galegos, as they come from Galicia. Molarinhos were spotted animals that had few bristles and smooth, smooth skin. The same author also mentions that they are animals of slow and late growth, difficult to fatten only completing their growth at the age of two , producing more lean meat than fat and accumulating more in the fat than in thick blankets of bacon.
Regional variations in form and flavour, specialities and names also occur. Chicken , duck , turkey , red-legged partridge and quail are all elements of the Portuguese cuisine.
Dishes include frango no churrasco chicken on churrasco , chicken Piri Piri , Cabidela rice , Canja de galinha , Arroz de Pato duck rice , among others. Turkeys were only eaten for Christmas or on special occasions, such as wedding receptions or banquets. Up until the s, the farmers from the outskirts of Lisbon would come around Christmas time to bring herds of turkeys to the city streets for sale.
Before being killed, a stiff dose of brandy was forced down the birds' throats to make the meat more tender and tasty, [ citation needed ] and hopefully to ensure a happy state of mind when the time would come for the use of a sharp knife.
Poor people ate chicken almost only when they were sick. Thus bifes de peru , turkey steaks, have become an addition to Portuguese tables. Vegetables that are popular in Portuguese cookery include numerous cabbage and collard varieties, tomatoes, onions and bell peppers. Many dishes are served with salads often made from tomato, lettuce, shredded carrots and onion, usually seasoned with olive oil and vinegar.
Potatoes and rice are also extremely common in Portuguese cuisine. Before the arrival of potatoes from the New World, chestnuts Castanea sativa were widely used as seasonal staple ingredients. There is a revival of chestnut dishes, desserts and compotes in Portugal and production is relevant in inland areas of central and northern Portugal.
Other seasonal fruits, nuts and berries such as pears, [42] apples, [43] table grapes , plums, peaches, cherries, sour cherries , [44] melons, watermelons, citrus, figs, [45] pomegranates, apricots, walnuts, pine nuts, almonds, hazelnuts, strawberries, raspberries, blackberries, redcurrant and blueberries [46] [47] are part of the Portuguese diet.
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