Cookbook:Stockfish
| Stockfish | |
|---|---|
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| Category | Seafood |
Cookbook | Recipes | Ingredients
Stockfish is a dried unsalted fish, originating in Norway. It has become popular in Mediterranean, Russian, and Nigerian cuisines.
Production edit
Fish, especially cod, are cleaned and gutted before being hung on racks. The fish are left to dry in cold winter air, where they develop a cured flavor. The resulting product is very stable and nutrient-dense.