The word bacalhau originates from the Portuguese language, where it refers to salted cod, a staple in Portuguese cuisine. The term is derived from the Latin word baccalaureus, which means 'dried fish.' Historically, the practice of salting and drying fish dates back to the 15th century, when Portuguese explorers needed a reliable food source for long sea voyages. The abundance of cod in the North Atlantic made it an ideal choice for preservation.

Over time, bacalhau became synonymous with Portuguese culinary tradition, evolving into a variety of dishes that reflect the country's regional diversity. Today, it is said that there are over 365 ways to prepare bacalhau, one for each day of the year, showcasing its versatility and enduring popularity.

In modern Portugal, bacalhau is not just a dish but a cultural symbol, often served during festive occasions and family gatherings. Its preparation and consumption are deeply embedded in Portuguese identity, making it a beloved national dish.