Detailed Notes on dried fish in norway
Detailed Notes on dried fish in norway
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The Lofoten fishery was part of the annual rhythm of coastal persons from Trøndelag and northwards. After Christmas, fishermen’s Lofoten chests were being packed with dried foods, heat clothes and hymnals as they left for Lofoten. They were absent from house from January to March/April, according to how the fishing went.
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The maturing process then continues indoor for another 4-12 months. To secure the highest quality, the Place where the fish is stored should generally be kept dry and possess fresh air circulating. This tends to produce the one of a kind flavour with the fish and protect all its nutrients.
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The fish is prepared instantly right after seize. Soon after gutting the fish, it is both dried whole, or split together the backbone leaving the tail connected. The fish is hung about the hjell from February to Might. Secure great weather guards the fish from insects and helps prevent an uncontrolled bacterial advancement. A temperature just above zero degrees Celsius, with very little rain, is good. Too much frost will spoil the fish, as ice destroys the fibers inside the fish.
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“The experience in the stockfish trade has adjusted a whole lot in the last couple of years,” claims Olaf Pedersen. “And it'll carry on to vary and evolve. But concurrently, it continues to be the identical company it usually was—drying fresh caught cod inside the open air.”
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Codfish drying flake in Lofoten Islands Stockfish is unsalted fish, Particularly cod, dried by cold air and wind on picket where to buy stockfish racks (that are termed "hjell" in Norway) about the foreshore. The drying of meals is the globe's oldest recognized preservation strategy, and dried fish features a storage lifetime of numerous a long time.
It was first released by Pietro Querini, an Italian nobleman and service provider who was shipwrecked off the Norwegian islands of Lofoten in 1432. When he returned to Italy he brought with him 50 barrels of stockfish – as well as the Italian enthusiasm for stoccafisso was born.