good food – THE DUDE OF FOOD

The Dude of Food discovers Turkey Pasta

The other day the Dude of Food discovered he had extra ground turkey in the fridge and wondered what to make. A quick online search brought his eyes to a site where he witnessed this delicious looking photo for a ground turkey pasta recipe and decided to follow up on it. It turns out the alluring photo was a creation from a food blog titled Krolls Korner.

https://krollskorner.com/recipes/dinner/easy-shell-pasta-ground-turkey

A big thanks goes out to site creator, registered dietitian, nutritionist and chef Tawnie Graham who shares this recipe with us so we can all learn to easily create this spectacular looking and delicious dish in our kitchens at home.

Before ya’ll get started you’ll need the following items.

INGREDIENTS:

 16 oz medium shell pasta 
 1 lb ground turkey
 4 Tbsp olive oil
 4 cloves minced garlic
 1/2 large red bell pepper, diced small
 6 white mushrooms, sliced thin
 1/2 large diced white onion
 2 tsp salt 
 1 tsp pepper
 1.5 tsp Italian seasoning
 3 Tbsp all purpose flour
 2.5 cups beef or chicken broth 
 1 15oz can tomato sauce
 1 cup heavy cream
 2/3 cup freshly grated Parmesan cheese

Begin cooking the ground turkey until no longer pink.
Add some salt & pepper and when the pink is gone, pull from heat, put in bowl and set aside.
I usually cover my set aside foods as they wait their turn in the mix.

Next add oil and sauté garlic, red bell pepper, white mushrooms, white onion, salt, pepper and Italian seasoning. (about 5 minutes, stir occasionally)

Whisk in flour until mixed.

Add broth and tomato sauce.
When it begins to simmer add cooked ground turkey to the mix.
When heated add cooked pasta, heavy cream and parmesan cheese.

Stir and let thicken.

The choice of pasta shape is yours.
Slowly add salt to desired taste. Remember you can always add more but it’s tricky to reduce.
Some sharp white cheddar cheese might also be a nice addition. Other seasonings that could make a great addition include fennel seed, red pepper chili flakes, dried oregano, fresh basil or even a pinch of cayenne.

In cleaning up this article I’ll finish by saying, this dish was incredible. By following chef Tawnie’s directions, barring a couple minor tweeks of my own, it was easy to create this dish. If remembering correctly, I used beef broth and didn’t add any mushrooms or red bell pepper and it was still delicious. Unfortunately I forgot to take a photo of this beautiful pasta dish I created before it was eaten. Give this recipe a try and enjoy.

Thank you Tawnie G. It is a strange phenomenon but for some reason, the fact that you have food titles made the Dude of Food want to trust this recipe more.

Bon Apettit, the Dude of Food

‘Calamari’ aka squid pasta

calamari –

noun – [ kal-uh–mahr-ee, kah-luh-; Italian

squid ( ). culinary term for

The other day I saw calamari rings for sale and said to myself, “Dude of Food, you don’t see calamari rings at this market every day, especially on sale, so take a good look” and I did. The rings still were still vibrant, colorful and fresh looking. I had been wanting to make a red sauce anyways so I decided to buy myself some calamari rings to toss them in the sauce.

Once in the kitchen prepared something similar to a semi spicy Arribbiata sauce with chopped tomato, garlic, onion, chili flakes and the usual assortment of spice suspects. In a separate pan I fried the calamari rings in some olive oil and set them on top of the spaghetti and sauce I had prepared. There was no wine in this sauce.
The dish was delicious and a photo is below.

So after this creation I went back to see how a dish like this was supposed to be prepared.

I read a couple of recipes and they recommended that I add a little sugar to my dish. Many folks do this to offset the tomato acidity but I never have and probably never will add any sugar to any of my sauces, coffee, tea or anything else I happen to be preparing, as I don’t have a sweet tooth and don’t like sugary things. The photos below are from other recipes I used to compare my mix to. Click on photo to link to their pages.

Other than that sugar difference, my recipe and process were pretty much on point. This is an easy to prepare dish that can be enjoyed by all. Go get in that kitchen and prepare a meal surprise for someone special.

Like Melted Cheese Sandwiches? A Welsh Rarebit, Hot Brown or Devonshire may be what you need.

Clicking on these photos will lead the viewer to the various recipes.

The Hot Brown sandwich (also known as a Louisville Hot Brown or Kentucky Hot Brown) is a variation of a traditional Welsh rarebit in which early variations can be traced back to the Welsh caws pobi or ‘baked cheese’ sandwich from back in the 1500’s. A Welsh rarebit blended with tomato makes a sandwich called the Blushing Bunny.

The Hot Brown was created to serve as an alternative to late-night ham and egg dinners by the chefs at the Brown Hotel in Louisville, KY which opened in 1923. By 1926 these Hot Brown sandwiches were a huge hit for hotel patrons and locals alike and quickly became the meal choice for 95% of the Brown Hotel’s restaurant customers.

The original Hot Brown included sliced turkey stacked on the open face of white toast with Mornay sauce covering it and then sprinkled with Parmesan cheese and broiled until the top bubbles. Pimento and bacon strips were then added on top before serving. I like adding a slice of tomato on mine. Some folks make this with sliced ham instead of turkey which is a tasty alternative.

Q: After the Welsh rarebit which came next, the Hot Brown or the Turkey Devonshire?

A: A few years after the Hot Brown was created Frank Blandi, former owner of the Park Schenley in Pittsburgh, created the Turkey Devonshire. It was 1934 and Frank was running a restaurant by the name of the Stratford Club located on Devonshire Street in Millvale, PA and the name of his edible creation was secured.

The Turkey Devonshire and a Hot Brown are basically the same hot open-faced sandwich on white bread with turkey, bacon and tomato. The key difference is that a Hot Brown uses a rich Mornay sauce made with Gruyere cheese, while a Turkey Devonshire uses a cheddar cheese sauce. The Hot Brown tastes richer and more creamy compared to the Devonshire due to the cheese sauce ingredients.

Other variations from around the globe include :

In 1891 the Croque Monsieur sandwich was written about.

Khachapuri – a Georgian dish probably dates back to the 1100’s and may be a cousin to pizza which came later in history.

Savoury toast from Tasmania is a similar creation but wasn’t mentioned until 1865.

Whatever you sandwich preference, there are many good options available to enjoy.

Bon Appetit, the Dude of Food

Lobster Rolls and America

The Dude of Food has noticed that America is particularly funny when it comes to regional foods. For example, many folks who grew up on the east coast do not like avocados. Folks from the north don’t really eat squirrel/ possum stew but might take a road killed deer home to eat. Similar peculiarities exist for some folks from the west as they don’t like lobster as much as folks from the east side of our nation. It could be due to abundance but who knows.
I grew up near the beaches of Los Angeles and personally like avocados as well as lobster, crab, oysters, mussels and shrimps. I’ve wondered in the past why do I like all the crustaceans. I like fish too, but aren’t these bottom feeder animals sort of like the liver of the ocean that’s job is to clean up the mess? Also, I can honestly say that possum and squirrel are not items I’ve ever tried nor have sought to try.
Slowly coming back from my digression, I’ll add that during the Covid19 timeout I learned to home brew beer. I had some practice time at home and eventually met the owner of the Lobster and Beer chain of restaurants, Mike, who had an available space and he was interested in brewing beer too. Mike let me practice in the empty space and I worked on making brew while I redid the interior design of the place. Six months later the building and my process were both more functional.

When the Covid19 lock down was over and restaurants were allowed to open back up our little neighborhood bar in Hawthorne surged with local business. People loved both the lobster and the crab rolls and many local folks spent time socializing at our little spot. I served the beers and a cook made the food. We were both kept busy as we also took online orders for a couple food delivery services. We would do nearly $2k in sales and generate decent tips in 4 hours on a Sunday afternoon with just 3 little sidewalk tables and maybe 8 bar stools.

It was during this time that I learned how to properly prepare these delicious sandwiches to the Lobster and Beer standard. I learned to portion the meats, make the aioli, chop, clean, stock, cook, box, answer the phone and serve as well as run the bar. It got hectic sometimes but it was always fun and I look back fondly to these times sharing with our customers, getting feedback on my beers and operating a fun environment. Thank you Mike and partner. (I forget his partners name but he was cool and taught me a lot.)

Recently I’ve had the craving for a lobster roll so I finally decided to make one and squash my cravings. Below is a photo of the one I made.

The preparation process is simple.

Procure Lobster and some form of roll from your favorite spot. Soft, split top New England style buns, Hawaiian bread or hot dog buns work well. I used a dinner roll.
You’ll also need butter, mayo, chives, minced celery, lemon zest, salt and pepper.

Try adding minced tarragon, red onion or chopped green onion for some variety.

1lb lobster meat
¼ cup minced celery
¼ cup mayonnaise
1 tablespoon minced chives
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
4 buns
¼ teaspoon ground pepper
4 approx tablespoons butter

PREPARATION:

Heat lobster in pan with butter. Don’t over cook.
Mix everything but the lobster and bread in a bowl.
Cut bread and place face down on hot buttered grill to lightly toast.
Mix warmed lobster in a bowl with some of the mixed ingredient sauce and load into grilled face bun.
Plate and enjoy.

Bon Appetit and enjoy, the Dude of Food

Gone but not forgotten: Cock n’ Bull, Santa Monica

Established in 1990 the pub was owned by Tony Moogan from Liverpool, England. It was voted the best soccer bar in the USA in 2002 by FSC.

Their web site claimed “British pub and restaurant in Santa Monica – we serve British beers and British Food such as Fish & Chips. All of our food is home-made in our kitchen. Try our delicious pies!
We are a renowned Sports Bar and have won many awards as the Best Soccer Bar in the USA – come and watch the live English Premier League games, World Cup, Champions League, NHL, NFL and International games on our large Hi-Def screens.
We are home to the Pittsburgh Steelers and have the NFL package.
Home to a friendly British staff and customers. Frequented by Santa Monica locals and visitors alike.”

This place was great. A typical Irish pub in that you could be from anywhere, walk in and enjoy a pint and bite while feeling like you’re in a local living room. They shared this experience with me. The staff was a family of friendly faces. Everyone was cool and got along well.
Davey was a cool bartender. He had a thick accent and I don’t think he heard as well as he could have but his mind was always going.
Barney was always cool with everyone and always hand his finger on the pulse of the neighborhood doings.
All the staff girls were locals and just lovely. All were strong, smart and driven.

I loved going there for Happy Hour and getting $5 pints. Rich, the road worker, would almost always be there along with all of the other locals.
For breakfast they offered King Size, English or Scottish Breakfast and all were a solid plate’s worth of food to help anyone feel better.

I’ve watched many big sports games in that place. The Kings winning the Stanley Cup was a good time as was any Sunday during the NFL season. During big English football matches the place could be so packed the crowd would spill into the parking lot and out onto Lincoln Blvd as seen below.

Sunday nights were reserved for the famous lamb dinners they prepared. Sometimes they would sell out if you arrived too late. The other option was the roast beef dinner. Personally, I much preferred the lamb and almost never asked for the roast beef. On a couple of occasions I actually stuffed 2 lamb dinners into my face!

They also had a low rise stage that many entertainers performed on. The photo below was the image painted on the wall behind the stage.

The Cock n Bull was an awesome place and is forever cemented into the history and souls of many south side Santa Monica locals.

Currently, after a couple years of closure, the old place is being renovated to become another Mexican restaurant. Oddly, there are a few well established Mexican restaurants within a couple blocks walk, so competition for Mexican food might swing in the favor of the consumer.

Thank you very much and forever cheers Cock n’ Bull.

Project Angel Food Hollywood really delivers.

In 1989 Project Angel Food was founded by a woman named Marianne Williamson. She was joined by David Kessler, Ed Rada, Howard Rosenman, Freddie Webber and dozens of volunteers who bonded to create a program that prepared and delivered food to folks living their lives with HIV/AIDS.

Their Mission Statement:
‘Project Angel Food nourishes the health and spirit of vulnerable people facing critical and life-threatening illness, by preparing and delivering medically tailored meals with love, care and dignity.’
Their service is an outreach of the Los Angeles Center for Living which helps people with life-threatening illnesses. The Center for Living provides numerous programs such as The Clean Team, Project Night Life and hospice care. They would also prepare lunch for drop-in clients, but as fewer and fewer were able to leave their homes, lunch was delivered to them.

It was then that Project Angel Food was born and 36 years later the program is still cooking and delivering.

After running a red light in a scam supported by disgraced, racist idiot and former LA City Council member Kevin de Leon at the 1st street bridge, I was ordered to do community service. Being interested in food I chose to help out at Project Angel Food. Their operation is set up in the old Otto Nemenz camera rental store on Vine St. in Hollywood which I was familiar with.
Upon entering I noticed the place is organized and very clean.
In the kitchen the first thing you notice is a huge banner announcing the million meals prepared in 2020 spread across the wall. Their brochure claims they produce 2700 daily meals or 1.5 million meals a year. Once you see how this place operates you’ll see how they’re able achieve these big numbers. Project Angel Food can produce large amounts of food and they have technology helping the pro-active staff to package the numerous nutritious meals. There is a huge amount of kitchen activity and the team keeps this place extremely clean.

Project Angel Food operates by an extremely efficient kitchen staff led by Chef Juan who sees all and keeps all the meals rolling out on time.

The people here worked really well together and everyone seemed genuinely happy. This operation is doing so well in their Hollywood location that they are expanding.

Check out their page https://www.angelfood.org

Thank you Chef Juan and the Project Angel Food supporters for all the good things you do for US.

Keep up the great work Chef Juan and Project Angel Food.

Sincerely, the Dude of Food

Deviled Eggs are delicious.

2 photos from
https://www.seriouseats.com/great-deviled-eggs-variations-and-hacks

You may find it interesting that the ancient Romans actually began the deviled egg tradition. In ancient Rome eggs were boiled and slathered with various spicy sauces. The eggs were served as an appetizer and usually found at the homes of wealthy citizens showing a sign of status as they could afford the eggs and the cooks to prepare them. Wealthy Romans had a saying for starting a meal with eggs called “ab ova usque ad mala” meaning ‘from eggs to apples’. It meant the host could entertain with the best.

There is a reference to deviled eggs in a really old book titled ‘Satyricon’ where a wealthy Roman citizen throws a feast. The book states, “The meat of songbirds is marinated in peppered egg yolk and stuffed into the white part of boiled peahen eggs.”

In the 1200’s stuffed eggs began to appear in the south Andalusian regions of Spain. A cookbook from this era suggests grinding boiled egg yolks with cilantro, onion juice, pepper and coriander with a fermented fish sauce. 200 years later similar recipes were common across much of Europe.

The term ‘deviled’ first appears in 1786 Oxford English Dictionary used to describe dishes that included foods with very hot or spicy ingredients or foods that were boiled or fried. The original deviled eggs in the US were boiled and would be prepared spicy and the name stuck. It wasn’t until the late 1800’s that we started seeing deviled eggs that resemble the modern looking version.

In 1896, the Fannie Farmer cookbook was used by The Boston Cooking School. It was the first to mention using mayonnaise as a way to bind crushed yolks together which eventually led to today’s classic recipe that calls for mayo, mustard and paprika.

Looking for great variations? Consider things like bacon, Sriracha, Kimchi, crab meat, salmon or dill relish as additions that can perk up your deviled eggs flavor profile and aesthetics.

photo from: https://www.theflavorbender.com/miso-ramen-asian-deviled-eggs/

At home my ‘go to’ deviled egg recipe is something I call “simple eggs”. I boil a dozen eggs at a time and then put them back in the carton so there are always hard boiled eggs in the fridge. In the morning when I desire a quick ‘simple egg’ I peel one, cut it in two and wipe a little relish and mayo onto each half. Next I top it off with a small squirt of mustard and pop it in my mouth. Simple and easy. Sometimes I squish a couple eggs up with the same ingredients and smear it on top of a warmed English muffin which is always a delicious breakfast treat. I have even tried adding hummus to yolks with onion, celery, relish and mustard and a little mayo sprinkled with paprika or cumin.
In 59 years of living, doctored or deviled eggs are still right up there with quality fresh ground coffee, giant micheladas, free tacos, fresh sushi, ripe fruits and warm tapioca pudding for me regarding incredible, edible satisfaction. As long as there are chickens the Dude of Food will continue to enjoy these stylish and delicious egg treats.

Lastly, I liked the following Creole Shrimp deviled egg video by AB. Check it out.

Aloha, the Dude of Food

Love Santa Cruz Chili & Spice Co.

Spices have been a thing in kitchens since before Alexander the Great. The American Southwest is no exception as they are known for their chili’s among other things.

Located 49 miles south of Tucson, about 20 miles shy of Nogales and the open border, is a small town called Tumacacori, AZ. The town was founded by Father Kino who established Tumacácori as a mission dating back to January 1691. Since roughly 1950 a family run company located in Tumacacori has been producing spices and sauces. The sign in front of this wonderful company says Santa Cruz Chili & Spice Co.

History: https://santacruzchili.com/

‘Jean England Neubauer’s family has influenced Southwestern cuisine with their Santa Cruz Chili & Spice Co. seasonings for more than 75 years and no Arizona kitchen worth its salt would be without a supply of their chili powder. I don’t think you can even create the flavors of the region without them.’ says Chef Janos Wilder.

The Neubauer family’s impact extends beyond the dining room table and deep into local history. The Neubauer family tree runs deep, from Jean’s 3X great-grandfather who designed the saddles used by Union soldiers in the Civil War, to her great-aunt who studied painting with a young Diego Rivera, to her great-grandfather who, while Mayor of Nogales, lobbied to have a new US battleship named for the state of Arizona.

— Helene Woodhams Arizona Daily Star Sept 1, 2019

My mother said she has crossed paths with Jean Neubauer at some local Tucson social events in the past and told me Jean is a really nice lady, but my mom didn’t know her well enough to set up an interview.

The day after thanksgiving on 11.28.24 our family packed the car including our chihuahua, Uno, and decided to visit Tumacacori and the Santa Cruz Chili & Spice Co. Upon arrival you receive whiffs of the beautiful scents from the parking lot but as you enter the building you really get hit with the wonderful aromas. The scented experience is blissful. I’ve always loved the scent of fresh ground coffee and spices. This place is next level.

I ended up buying 12 sauces (there are 2 more flavors than pictured; Picante & BBQ Chili) as work gifts and also a bunch of bags of various dry rubs for my home. Unfortunately 1 bottle of green salsa broke somehow on the way to work, but the Dude of Food will be back and looks forward to his return.

Muchas gracias Santa Cruz Chili & Spice Co.

Turkey Devonshire: An awesome Pittsburg comfort food.

Have you ever heard of a Turkey Devonshire sandwich? Well I hadn’t until Christmas 2024 when I found myself looking for a recipe for Turkey ala King and discovered the Devonshire sandwich recipe. The photos looked good and hearty and the sauce reminded me kind of eggs benedict, which I love.

The photos I saw featured layers of freshly sliced turkey, bacon and tons of cheese sauce delicately layered over some toasted sourdough bread. Some of the photos had sliced tomatoes jammed in the cheese sauce. None had onion which I think I’m gonna add as a side to my west coast version along with adding a couple of thin slices of ham. The traditional version is excellent but you are welcome to try my version and let me know what you think.

I’m still thinking about a name for my version of this classic as I tweak this recipe. (The Venician, a Cheesy Bird Sandwich, Turkey Lava, Cheezy P, the Gobbler, the Boardwalk, etc.) It’s possible I may even create a version served in a roll or over macaroni or one with eggs and/or potato’s on the side.

The Turkey Devonshire sandwich originated in 1934 in Pittsburgh, Pennsylvania. It is typically served as a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes and a cheese sauce. The sandwich is similar to a Kentucky Hot Brown, which it will be compared with in a future post.

The Devonshire is credited as being created by Frank Blandi (1907-1999), a Sicilian American, who first served them at the Stratford Club located between Pittsburgh’s Bloomfield and Shadyside neighborhoods. The sandwich was named after Devonshire Street, located one block away. This sandwich was the local ‘go to’ in the 1960s and still remains a favorite 65 years later.

Some say this sandwich design was borrowed by the 21 Club’s popular chicken hash, which was a dish of diced chicken covered in Mornay sauce and then browned which leans towards the Kentucky Hot Brown sandwich.

Frank Blandi’s Original Devonshire Sandwich Recipe

Cheesy Cream Sauce

3/4 stick butter, melted
1 cup flour
1/4 lb cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 tsp salt
a splash of Sauv Blanc      (optional)

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich:

1 slice toast, crusts trimmed off
2 slices crisp bacon
4 thin slices cooked turkey breast
2 thin ham slices         (optional)
thick tomato slice        (optional) 
thin white onion slice    (optional)
sliced or shaved sharp cheddar
Cream Sauce
Melted butter 
Parmesan cheese and paprika

Preheat oven to 450.

In an oven-proof casserole dish, place slices of toast and top with bacon slices. Add thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

An alternate version could be prepared as follows;

Layer slices of white toast at the bottom of a casserole pan. Layer Turkey, ham and/or crab meat. Cover that with tomato, bacon crumbles, diced white onion and slices of cheddar cheese and stick it in the broiler to melt together.

Have fun with this versatile and creative comfort food dish and don’t be afraid to experiment and make it your own creative feast.

Bon appetit.

________________________________

Directions;

Fry bacon and remove from pan.
Drain.
Set aside.
Melt ¾ stick butter and add flour while stirring.
Add chicken broth.
Stir.
Add hot milk.
Stir.
Add cheese and salt.
Bring to boil.
Reduce heat.
Cook slowly for 20 minutes, stirring constantly.
Cool to lukewarm.
Whip cheese sauce with wire beater until smooth.
Place 1 slice toast in a casserole dish and top with sliced bacon.
Add slices turkey.
Cover with the cheese sauce.
Sprinkle with a melted butter, Parmesan cheese and paprika.
Bake 10-15 minutes until golden brown

Most writers who tried it with tomatoes recommended the addition, so I included them. I also took the liberty of adding sliced ham and onion and could possibly considering adding a few capers to this mix of flavors.

It wouldn’t be weird to prepare this dish on toasted English muffins or oven pop up rolls either.

Enjoy, the Dude of Food

Salted Cod aka Bacalhau, Portugal and Fishtory.

Did you know that Portugal consumes 20% of all cod fish caught on the planet?! Oddly, cod is not found in the waters surrounding Portugal but the fish is so popular that the Portuguese people have more cod recipes than there are days in a year! Portugal has long had a love affair with cod, especially salted cod or bacalhau. This fish is more than just good food to the Portuguese, it is a part of their culture and everyday life.

Cod was introduced to the Portuguese people by Viking nomads. The Vikings captured abundant amounts of cod in the cold seas off the Nordic countries and tried to preserve the fish by letting it dry in the open air. During the Middle Ages the Vikings began preserving their cod with salt, which they learned from the Romans and the Basque. The Vikings obtained salt from Portugal and traded for cod for it. The Portuguese had plenty of salt to sell and cod fish became a solid source of food amongst the Portuguese people.

Meat was expensive in Portugal during these times and supplying fresh meats and fish to the interior of the country was a complicated task. Salted cod was an easy and inexpensive food alternative that was easier to transport and provide throughout Portugal. Salted cod also had a shelf life much longer than un-refrigerated fresh meat. This kind of exposure plus its nutritional value and likeable flavor made cod a popular thing to eat.

In the mid 1500’s a Portuguese expedition heading to India saw Newfoundland for the first time and a Portuguese cod fishing base began. The Portuguese fishermen were eventually driven away by the English and French corsairs that dominated the fishing activities in the region during these times.

Cod fishing was a hard and dangerous job. These fisherman led a life of sacrifice, as cod fishing was done the traditional way. Sailing from Belém, Lisbon, the cod fishing ships were luggers and sailing ships, which towed dories used for line fishing and had the capacity to carry between 900 and 950 tons of cod. The fishermen were forced to row away from the main ship, sometimes two or three miles, to manually fish with lines and hooks. Each man fished alone for hours until their small boat was full of cod. While fishing they encountered freezing winds, fog, strong waves and icebergs. Some didn’t make it back to the fishing ships and were lost at sea. If they did make it back to the ship they would then unload, scale and salt their catch making for even longer work days.
After reaching land, the fish was washed to remove all the salt and dried until completely dehydrated. The codfish drying process took place outdoors on the South Bank of the Tagus, in Setúbal, Figueira da Foz, Aveiro and Viana do Castelo.

On the 9th of July 1920, the Portuguese Fishing Company was founded by four small shipowners. They set up headquarters in the old facilities of the Lisbon Company Cotton Factory in Olho de Boi, Almada. In an attempt to reduce foreign dependency and guarantee the country’s food supply Portugal’s leader, Antonio Salazar, made moves to centralize, organize and create cooperatives and cartels that handled the fish supplies which became the famous Codfish Campaign in 1934.

During World War II, Portugal maintained its fishing activity. While crossing the Atlantic Ocean, two cod fishing ships, ‘Maria de Gloria’ and ‘Delães’ were sunk by Nazi submarines. An agreement with the Allies would state that these Portuguese cod fishing ships be painted white to signal Portugal’s neutrality in the conflict and allow them to safely sail the Atlantic, thus becoming known as the ‘White Fleet’.

In 1957, Portugal was already the largest salt codfish producer in the world and peaking. By this time, wheat and codfish were the commodities with the greatest impact on both the country’s diet and its trade balance.

The last three large cod fishing ships set sail for Newfoundland for the last time in 1974, coinciding with the fall of the dictatorship and the peaceful revolution of April 25th which brought democracy to the country.

The Portuguese still love codfish today and it is now claimed they have 1001 ways of cooking it. Presently, 70% of codfish comes from Norway and the Portuguese are always taking sustainable consumption, climatic change and versatility into consideration.

SALT FACT: Portuguese salt (Flor de Sal) is internationally popular and is similar to French salt (Fluer de Sel). Portuguese salt is collected from evaporation pools of sea water like they do in Nicaragua. With an area of 360 hectares or just under 900 acres, the Samouco Salt Pans in Alcochete were the main source of salt farming near Lisbon.