Dried Stockfish is a highly sought-after and delicious delicacy that has been enjoyed for centuries. Indeed, this delectable fish is known for its firm and its flesh
It is from the cod family, stockfish is an air-dry fresh fish in a controlled environment. This traditional method of preservation dates back to ancient times.
When fishermen dry their fish for a long voyage at sea. The result is a product that are stored for a long period’
Stockfish is from Norway, where the cold and clean waters provide the ideal habitat for these fish to thrive. Once caught, the fish are cleaned and carefully split open down the spine.
They are then hung on wooden racks in airy buildings known as “hjell,” where they are left to dry for several weeks.
During the drying process, the stockfish undergoes a transformation. The moisture content decreases significantly, resulting in a unique texture that is both chewy and tender.
As the fish dries, it develops a distinct aroma that is reminiscent of the sea, adding to its allure.
Cooking with stockfish is a culinary adventure. It can be used in a variety of dishes, ranging from soups and stews to pasta and risotto.
One popular traditional dish is “baccalà alla vicentina,” a specialty from the Veneto region in Italy.
In this recipe, stockfish is slowly simmered in milk and flavoured with spices and herbs, creating a rich and creamy dish that is simply irresistible.
Stockfish is not only a gastronomic delight but also a nutritional powerhouse. Packed with essential nutrients such as protein, omega-3 fatty acids, and vitamins.
These include supporting heart health, promoting brain function, and boosting the immune system.
Whether you savor it in a comforting stew or use it to elevate your favorite pasta dish, stockfish is a versatile ingredient that never fails to impress.
Its robust flavour, combined with its long history and cultural significance, makes it a true treasure of the culinary world