Cookbook:Stockfish
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| 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 | edit source]
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.