Cookbook:Stockfish

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Stockfish

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.