Cookbook:Stockfish

Stockfish
CategorySeafood

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.

References

edit