The producers of this unique product use their encounter and know-how every time they are looking at the appropriate time for harvesting – just like a wine maker.
He enjoys his job, and that is equally as properly, since it involves him to look at Every in the four hundred,000 or so dried cod the company sells annually, holding the fish as many as The sunshine, searching for subtleties in colour, texture, and scent right before deciding which on the twenty different grades to assign it.
Then the catch is rendered into stockfish—the nutritious cod jerky that when sustained the Vikings on their own extended sea voyages and, currently, is actually a very prized delicacy in Italy, where it’s a important component in common regional dishes from Venice, Naples, Genoa, and Calabria.
Stockfish festivals abound in Italy, where dried cod is a Component of the culinary tradition for nearly 600 decades. MARKA / Alamy He also brought back again some stockfish. The prosperous, nutritious, intensely flavored cod jerky proved an instant culinary strike, finding its way into regional dishes all around the state.
From the nineteenth century until finally about 1940, the Lofoten fishery created up the majority of revenue for the majority of fishermen in northern Norway. Today, the majority of the dried fish is exported to Italy, whilst airborne clean fish is marketed to great dining places all over Europe.
With medieval Europe’s populace rapidly increasing and urbanizing, there was an ever-increasing demand from customers for tradable foodstuffs.
It’s a trade route that’s aided make the islanders abundant: Røst has the highest for every capita quantity of millionaires in Norway. And the Italian historic link persists. Have a stroll as a result of Røst these days so you’ll occur upon sites with names similar to the Quirini Cafe and Quirini Park.
It can be dried outdoor on racks based on the extended traditions of genuine Norwegian craftmanship, Benefiting from the purely natural conditions of Northern Norway to create a truly special item. The drying-system is thousands of yrs previous, and it preserves the fish beautifully.
Once the temperate waters on the Gulf Stream enter the grounds around the Lofoten archipelago, the temperature is strictly correct for that Norwegian Arctic cod to spawn. Significant cod swim down from the Barents Sea in the course of the darkest Wintertime, and come to be known as
When they ended up in Lofoten, they lived in shacks — very simple homes, where an entire crew lived in the identical place. The boys ended up 14 decades previous and recently verified The very first time they went out.
Generally, the drying system commences in early March, and most Codfish drying normally takes position in Lofoten and Finnmark, Norway where the Winter season temperatures and environmental aspects are conducive for generating the very best quality Stockfish.
Then, to keep the spring rains from spoiling it, it’s introduced indoors to complete drying. By midsummer it’s fully cured, and able to be graded and sold.
The pure air plus the cold Wintertime local weather from January to April are suitable factors On this one of a kind approach – without doubt the oldest way of fish preservation and the least energy-consuming in the world.
The ability was set up by Brødrene Aarsæther in 1949 and has become modernised numerous situations over time. In how to buy norwegian stocks 2005, it had been taken above by Lerøy Havfisk (formerly Aker Seafoods) and is also now a modern producer of fillets and salted fish.