Although the method sounds easy, you probably cannot do it in other places.
Stockfish can be kept for some years before you cook it. Well, this method is known also as the oldest preservation in history. Yes, instead of using modern machines, Norwegians prefer hanging fish on shelves in their stalls in the coastal area. The traditional drying method is still maintained until now. Therefore, the taste tends to be plain and fishy before it is made into other dishes. Other fishes for stockfish are cusks, lings, haddocks, and pollocks.ĭifferent from other dried fishes that are commonly processed with salt, stockfish are not. There are some types of dried fish to produce stockfish but mostly, it is made from Cod fishes. Why should you buy stockfish from Norway? Literally, stockfish means dried fish typically from Norway. 7 Reasons Why You Should Buy Stockfish from Norway, Not in Other Places
