Stories about stockfish and lyefish are important awareness for house cooks, restaurant house owners, guides and travelers. The history of the specific top quality stockfish from the dish remaining served, is one thing many hope to knowledge and to master, normally by way of the medium of storytelling which by itself is often a cherished custom for preserving, sharing and transferring awareness.
Stockfish from Lofoten is dried and matured Arctic cod, wild caught just outdoors the Lofoten islands. The artisan merchandise has no additives or preservatives which is a results of a protracted, all-natural drying and maturation system – equally as the Vikings did 1,000 several years in the past.
Leiv Eriksson was claimed to have provides of dried cod with him when he learned The usa – centuries ahead of Columbus.
The best possible stockfish is made out of line-caught cod. The fish is fresh, effectively-dealt with, and promptly delivered to processing facilities, where it is prepared and hung out for drying or utilized for other needs. Cod is hung out for drying to become stockfish on flat wooden or higher-increase drying racks outdoors for 2 -3 months.
Each and every spring, the Arctic migratory cod “wander” through the Barents Sea to Lofoten to spawn. The fish is unbelievably muscular with firm and lean flesh, which lends completely to drying.
Meals unites all of us as human beings. With the established international partnership, we can easily produce a dwelling heritage model and lead to strong methods for preserving intangible cultural heritage and cultural variety connected to our shared stockfish traditions.
One adjust which includes presently been found here within a warming earth is the fact that fishing villages in other places in Lofoten that were Formerly much too cold for curing stockfish are actually equipped to do so. “Røst doesn’t have everything to alone fairly a great deal of any more,” states Pedersen.
The normal potash lye approach usually can take 11 times. In earlier occasions, in a few places, the stockfish was put inside a shut basket attached into the riverbank, the two right before and soon after lye treatment, to soak and rinse the fish. This eradicated the necessity to change the water each day.
The character and climate in Lofoten has, for hundreds of years, been perfect for drying stockfish. The fish stays over the drying racks for many months until finally it truly is dry in Might/June.
Norwegian stockfish hangs out by the sea in Northern Norway on drying racks from February to May well, and is available all calendar year spherical.
A few in four shoppers say origin is of wonderful great importance When picking seafood, according to our annual seafood shopper survey – the greatest of its type.
Codfisah steaks, sliced from The natural way dried stockfish. A novel high-quality product or service at an exceedingly fair price.
Stockfish merchandise encompass Norwegian wild-caught salt drinking water cod fish which has been Normally dehydrated without added salt or preservatives. The cleaned refreshing fish with head and entrails eradicated are tied in pairs on the tail and hung on picket racks to dry in all-natural clean chilly air (January – April).
The cultural diversity and varieties of expression linked to stockfish are closely associated with genuine production, craftsmanship in high-quality assessment, local preparing processes, and food lifestyle.