Stockfish is the product of drying fish. In many northern countries, fish is dried to make it last longer without going bad. The dried fish, is put on woooden racks, It is exposed to air and wind. No salt is used. The wooden racks are called "hjell" in Norway. They are located on the foreshore.
The drying of food is the world's oldest known preservation method. Dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family. The resulting product is easily taken to a market to be sold.
Gallery[change | change source]
Cod hung for drying in Lyngen fjord, Norway
Stockfish up for drying in Iceland
Women working with stock fish in Iceland c. 1915
Indian village showing native method of drying salmon, c. 1888.
Stomach of a sea lion used by Aleut natives to store dried red salmon
References[change | change source]
- Kurlansky, Mark (1997). Cod: A Biography of the Fish That Changed the World. New York: Walker. ISBN 0-8027-1326-2ISBN 0-8027-1326-2.
- Silva, António J. M. da, In the Shadow of the Salt Cod. Writing vs Staging the Stockfish History in the Iberian Peninsula, TAE - Trabalhos de Antropologia e de Etnologia , vol. 61, 2021, pp. 167–209. PDF
- http://www.safetrackfood.eu/ Archived 2014-11-29 at the Wayback Machine