Português 
English (UK) 
Description (dimensions, color, aroma, texture):
Delimitation of the geographical area of production: Municipality of Figueira da Foz (coastal area of the municipality).
Ingredients used: Sames; bacon; chorizo; white beans; cabbage; olive oil.
Preparation: Cook the sames and remove the dark skin. Separately, a sauté is made with bacon and chorizo, to which the sames are added, cut into small pieces. White beans and also cabbage, previously cooked, are added. Add a stroke of olive oil and let it simmer.
Know-how: Sames (cod viscera).
Forms of marketing: Catering private houses sell in brine the bladders to make this dish.
Product availability throughout the year: Available.
Product history: Figueira was linked to cod fishing, a fishermen's dish to take advantage of animal remains.
The dishes that were part of the traditional diet of fishermen who embarked long months to fish for cod in Newfoundland, were prepared for the less noble parts and neglected by the cod industry of other times. Among these delicacies that the fishermen have been preparing with great art of using the improbable, are the tongues and the cod sames. The sames are the swim bladders of the fish at-tached to the spine, and it is an organ that, by filling or emptying with water, helps the fish to regulate its depth. On the market, they are now preserved in brine and, for this reason, must be soaked before cooking.
