Bacalhau — Portugal

Portugal's dried and salted cod, bacalhau, headlines Holy Week and Easter, with locals claiming 365 recipes—one for each day of the year. On Good Friday, Bacalhau a Bras (shredded cod with eggs and potatoes) is the most popular preparation, using 10 grams of salt per kilogram to preserve the fish. This versatile ingredient costs 40% less than the average Easter ham, and its protein content exceeds 30 grams per serving, outperforming #5 Colomba di Pasqua in nutritional value. Bacalhau's light, savory profile offers a contrast to sweet Easter breads, making it a balanced centerpiece for the Portuguese table.