5 Simple Techniques For dried fish in norway
5 Simple Techniques For dried fish in norway
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The concentrated nutritional articles of Norwegian stockfish helps make its protein degree the highest of any food. As much as seventy eight.five per cent of stockfish is protein. Additionally, the stockfish is loaded with vitamins D, B12 and iron.
Arctic cod is fished In line with strictly regulated quotas, this means that healthy fish stocks are scientifically managed to make sure that They're by no means overfished. The fishing and production is usually environmentally friendly and leaves merely a modest carbon footprint.
Then the catch is rendered into stockfish—the nutritious cod jerky that after sustained the Vikings on their very long sea voyages and, these days, is usually a extremely prized delicacy in Italy, where it’s a key component in common regional dishes from Venice, Naples, Genoa, and Calabria.
Identical since it at any time was. Francesco Zoppi By midnight the day’s catch is hanging around the wood frames. And underneath the eerie glow of the Northern Lights begins the age-aged curing process that could render it into stockfish.
Norwegians, including the indigenous Sámi, have already been drying cod for centuries. Chris Hellier / Alamy If stockfish has insinuated itself into Italian culture and Delicacies, it’s the extremely warp and weft of Norwegian.
The earliest literary reference to your dried-cod trade is available in an almost operatic scene in Egil’s Saga
The nature and local climate in Lofoten has, for hundreds of years, been perfect for drying stockfish. The fish stays within the drying racks for a number of months until eventually it really is dry in Might/June.
Hammerfest Havfiske A/L was set up in Hammerfest. The company mostly ran new fish trawlers. It obtained its very first trawler, Findus one. The skipper and one particular other fisherman owned nearly all of the shares. The vessel was renamed Skaidi in 1954.
The factory in Forsøl runs fish landing facilities and creates fresh fish fillets. buy stockfish The manufacturing unit in Rypefjord is now useful for salted fish manufacturing. Both of those factories are leased to Norway Seafoods, which can be answerable for their Procedure.
The drying method for stockfish requires roughly three (3) months. Initially, the head and guts are eliminated and also the fish is tied alongside one another on the tail, in pairs, and hung on picket racks or lofts to dry while in the open clean chilly air.
Norwegian stockfish hangs out by The ocean in Northern Norway on drying racks from February to May perhaps, and is available all year spherical.
Then, to keep the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s absolutely cured, and ready to be graded and sold.
The cargo fetches a flowery price in England, and Thorolf returns to Norway a rich guy, only to fall afoul of the king, who feels that Thorolf has long been acquiring a minor way too abundant, somewhat much too cocky, rather than paying out his taxes.
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