Stockfish is Norway’s oldest export, and has always been a delicious and healthy foodstuff that can be prepared in countless ways. This book follows the annual cycle of stockfish production – from the landing of the skrei cod, all the way to when it is taken indoors in early summer and sorted by expert stockfish graders.
The recipes in the book are sourced from contemporary Norwegian cuisine and from many regions of Italy, and also contains a selection of medieval stockfish dishes from a number of European countries.
In the last twenty years, stockfish from Lofoten has gained both Norwegian and European protected geographical indication (PGI) status. The book presents the PGI status. The book also introduces the new SKREI centre in Storvågan, Kabelvåg, which explores 10,000 years of history between skrei and people.
Stockfish is a unique natural product with a shelf life of several years. With the growing awareness around sustainable food production, might it be stockfish’s turn to experience a comeback? Read, learn and cook!
