Following sorting, the fish is packed or squeezed into boxes or bundles and distributed further to our markets.
Stockfish was hugely prized by sailors who carried it on their own voyages being a useful source of foodstuff. Today, Norwegian stockfish continues to be a sought-following commodity, appreciated for its all-natural taste and nutritional benefit.
The trawling industry and deep-sea fishing have intensive-standing traditions. Simply click the a few years down beneath to study via far more aspects on how it all begun off and developments up into the existing.
Also, for those who have an interest in food and luxuriate in discovering traditional elements in a contemporary light, the stockfish is ideal. Its attribute flavor and great, agency texture make it a novel standard product or service which deserves a place in today’s foods tradition.
Drying & harvesting The nature and local climate in Lofoten has, for hundreds of years, been great for drying stockfish. The fish stays about the drying racks for several months right up until it truly is dry in May/June.
Stockfish output is cautiously managed by Norwegian producers who have developed strict Manage guidelines to ensure absolutely the best high-quality of the ultimate item. In the drying time, the stockfish is inspected consistently to be certain these significant requirements are taken care of.
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Here are a few distinctive conventional approaches to prep this dish. Some traditions point out to soak the fish in cold drinking water overnight for many times; Some others say to salt it generously and Enable it stand for a short time.
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Some individuals won't be able to get over The truth that the fish jiggles and it has a fishy taste and odd texture. Many others like lutefisk for its sleek and delicate texture plus the sauce! If you appreciate lye fish, all of it comes down to private choice.
Let us go back to the beginning to grasp what lutefisk is. Right before contemporary preservation, stockfish was a typical suggests of nourishment.
Fish buying and selling The trade in stockfish in between Lofoten and Europe started during the early twelfth century. In the summer, massive cargo vessels transported the dried fish to Bergen.
These unique aspects defend the fish from insects and halt bacterial progress. Our process is usually Energy prosperous and ecologically sustainable.