Stockfish is unsalted fish dried naturally by sun and wind on wooden racks called hjell, or in special drying houses. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is also cheap, the work can be done by the fisherman, and the resulting product is easily transported to its market. The Guppy, also known as guppie (Poecilia reticulata) is one of the most popular freshwater aquarium fish species in the world. ... Drying is a method of food preservation that works by removing water, which is required for decay and the growth of microorganisms. ...

Cod is the most common fish used in stockfish production, while other white meat fish, such as pollock, haddock, ling and cusk is used to a lesser degree. During the centuries several variants of stockfish evolved, including the salted clipfish. Salting was not economically feasible before the 17th century, when cheap salt from southern Europe became available. Both stockfish and clipfish can be processed to lutefisk. Species Gadus morhua Gadus macrocephalus Gadus ogahvgfgvbc Cod surfacing This article is about codfish; for other meanings, see COD. Cod is the common name for the genus Gadus of fish, belonging to the family Gadidae, and is also used in the common name of a variety of other fishes. ... This article is about the marine fish pollock, for other uses, see Pollock, Texas, Jackson Pollock, Pollock House and Pollock (movie). ... Binomial name Melanogrammus aeglefinus (Linnaeus, 1758) Haddock is a marine fish distributed on both sides of the North Atlantic. ... Lutefisk (on the upper left side of the plate) as served in a Norwegian restaurant, with potatoes, mashed peas, and bacon. ...

Beside oil, gas, and income from the merchant fleet, stockfish is Norway's longest sustained export commodity, and the socioeconomically most profitable export during the centuries. Natural olive oil Synthetic motor oil Oil, in a general sense, is a chemical compound that is not miscible with water, and is in a liquid state at ambient temperatures. ... A gas is one of the four main phases of matter (after solid and liquid, and followed by plasma), that subsequently appear as a solid material is subjected to increasingly higher temperatures. ...

Fish-hjell. Considerable amounts of stockfish are produced in Norway each year.

Stockfish is extremely popular and widespread in Mediterrenean countries like Spain and Italy (Stockfish is called stoccafisso in most Italian dialects, but erroneously baccala in the Veneto-district). Image File history File links File links The following pages link to this file: Fishing ... Image File history File links File links The following pages link to this file: Fishing ...

Manufacturing and usage

The science of producing good stockfish is in many ways comparable to that of making a good cognac, parma ham, or a well matured cheese. Cognac is a commune in the French département of Charente, of which it is a sous-préfecture. ... Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called pršut. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, water buffalo or other mammals. ...

The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along the spine leaving the tail connected.

The fish is hung on the hjell from February to May. The cold climate protects the fish from insects and prevents bacterial growth. A temperature just above zero degrees celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production. Due to the stable conditions, the stockfish produced in Lofoten is regarded as the best. The traditional cod harvest in Lofoten also takes place during the best drying time. Classes & Orders See taxonomy Insects are invertebrate animals of the Class Insecta, the largest and (on land) most widely-distributed taxon within the phylum Arthropoda. ... Subgroups Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular: bacterium) are a major group of living organisms. ... Reine, Lofoten, seen from top of Reinebringen (June, 2003). ...

Stockfish from cod in Venice, Italy

The fish hangs on the hjell approximately three months. The fish is then matured for 2-3 months indoors in a dry and airy environment. During the drying, about 70% of the water in the fish disappears. The stockfish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins, vitamins, iron, and calcium. Image File history File links Download high resolution version (643x858, 75 KB) Stockfisch, Venedig - 8. ... Image File history File links Download high resolution version (643x858, 75 KB) Stockfisch, Venedig - 8. ... Venice (Italian: Venezia, Venetian: Venexia), nicknamed the city of canals, is the capital of the region of Veneto and of the province of Venice in Italy. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Vitamins are organic chemicals that a given living organism requires in trace quantities for good health, but which the organism cannot synthesize, and therefore must obtain from its diet. ... General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...

After sorting by quality, most of the stockfish is exported to Portugal, Italy and Croatia. In Norway, the stockfish is mostly used as a snack and for lutefisk production. Low-quality stockfish is also commonly used as supplemental food for pets, primarily as dog food or dog treats. In Italy, the fish (called stoccafisso) is soaked and used in various courses, and is viewed as a delicacy. Lutefisk (on the upper left side of the plate) as served in a Norwegian restaurant, with potatoes, mashed peas, and bacon. ... Articles in category Pet foods There are 16 articles in this section of this category. ... There are many varieties of dog food to choose from. ...

Dishes

The baccalà alla vicentina, an ancient and traditional Italian dish native to Vicenza, is made from stockfish (not from salted cod, or baccalà, despite the name) and is served on or next to polenta. Vicenza is a city in northern Italy, is the capital of the eponymous province in the Veneto region, at the northern base of the Monti Berici, straddling the Bacchiglione. ... Baccalà is Italian for dried, salted cod. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal mush popular in Italian, Savoy, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentinean, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ...

Stockfish is especially popular in West Africa where it is used in the many soups that complement fufu and garri. The Bakweri of the English-speaking part of Cameroon, who also have a fishing culture, use stockfish in flavoring their palmnut or Banga soup, which is eaten with a cocoyam pudding called ekwacoco. Young women in preparing Fufu in Democratic Republic of Congo Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. ... Garri is a popular West African food made from cassava tubers. ...