Da Morgada is the international label of Tradifoods, a Portuguese specialty house working within a canning tradition that goes back to 1879 in the Algarve. This one is roasted before it is tinned, and you can taste it - a real char note over flaky cod in extra virgin olive oil, with almost none of the fishiness people fear from bacalhau. This leans clean rather than oily so you can easily flake it over chickpeas with parsley, lemon, and an extra glug of olive oil.
