Noun (feminine)
/bakalaðiʎa/
The term "bacaladilla" refers to a small type of cod, often used in culinary contexts, particularly in Spanish and Mediterranean cuisine. This fish is frequently used in various dishes such as fritters or tapas. Its usage in spoken language tends to be more prevalent in regions where fishing and seafood cuisine are integral parts of the culture, whereas its written usage might be more common in cookbooks, menus, and culinary literature.
The restaurants offer fried small cod as an appetizer.
En la costa, es común encontrar bacaladilla en el mercado de pescados.
On the coast, it is common to find small cod in the fish market.
Preparé una deliciosa bacaladilla al horno para la cena.
Although "bacaladilla" itself isn't commonly found in established idiomatic expressions, it can evoke culinary-related idioms or metaphors in discussions about cooking or food.
(This phrase suggests that home-cooked meals are superior to those from restaurants.)
Cada bacaladilla que comes cuenta la historia del mar.
(This expression emphasizes the relationship between food and the natural world.)
De bacaladilla se hacen comedoristas.
The word "bacaladilla" is derived from "bacalao," which means "cod" in Spanish, combined with the diminutive suffix "-illa," indicating something small. Cod has been a staple in Mediterranean diets, and the development of the term reflects the importance of this fish in local cuisines.
This comprehensive information provides a detailed overview of the term "bacaladilla," its usage, meanings, and related linguistic aspects within the nautical culinary context.