codfish, esp. when dried or salted for use as food
Port. sp. ba·ca·lhau
Origin of bacalao; from Spanish bacalao, bacallao or Portuguese bacalhau
Codfish, usually dried and salted.
Origin of bacalaoSpanish bacalao and Portuguese bacalhau, both from Basque bakailao, probably from alteration of Old French cabillau, from Gascon cabelh, head (in reference to the cod's large head), from Latin capitulum, diminutive of caput, head; see chapter.
- Alternative spelling of bacalhau.
From Spanish bacalao