A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 
home / foodlexicon   foodlexicon.org
.

category: food/groceries: fish: fish products

Stockfish, dried unsalted cod, de.: Stockfisch, fr.: morue sechée, it.: baccalà, stoccafisso, es.: bacalao



Stockfish is the term for unsalted dried saltwater fish.

Origin of Stockfish

Drying is one of the oldest preservation methods for fish. It is unknown when the first fish was hung up for drying to preserve it. But for centuries drying and salting has been the only possibility for people living inland to store sea fish.

Production of Stockfish

Stockfish is usually produced from cod, pollock, haddock, ling or tusk. The fish are gutted and hung on wooden racks called flakes. The head is usually removed and the fish either split along the spine or two fish are bound together at their tail. The fish are then hung on horizontal sticks by their tails. The largest producer of stockfish is Norway, where it is known as törrfisk or stokkfisk and considered a national delicacy. Klippfisk on the other hand is salted and dried, lutefisk is stockfish or klippfish watered in a caustic lye soda made from potash.

Other stockfish producing countries besides Norway are for example Portugal and Spain. In warmer southern countries the fish is dried outside but under shades that prevent it from getting too hot.

Preparation of Stockfish

When dried, fish looses a lot of its original weight and unfortunately also flavour. The meat becomes tough and hard to digest. To prepare meals from it, it has to be soaked in water for several days. The water lets it swell to almost its original size.

Stockfish is traditionally popular in Nordic and Romanic cultures. One preparation method in Germany is to sweat well soaked stockfish pieces in butter and serve it with roasted breadcrumbs, sauerkraut and fried potatos. A Provencal specialty prepared with stockfish is brandade. Stockfish is also popular in West Africa, where it is served with grain dishes such as garri or fufu.


Visitors of this page also viewed:
Anchovy paste
Fish rolls
Hard-salted fish
Lumpsucker roe
Occhi grassi
Roe
Rolled anchovies
Rollmop
Rom
Salt fish filets
Salt herring
Salted anchovies
Salted anchovy fillets
Seeaal
Smoked eel
Smoked fish
Smoked mackerel
Smoked salmon
Smoked salmon trout
Smoked sprats
Smoked trout
Sour herring
Speckfisch
Stremel-salmon
Surimi

Other Languages
  Deutsch
  Italiano
  Polski


Stockfish (Links)
  Kalorienrechner
  foodlexicon on Twitter
  Ihre Links hier

Bookmark us
   Add to Google
   

What's New
  Wild cucumber
  Australian tamarind
  Peppermint gum
  Lemon ironbark
  Strawberry gum
  Tasmanian cider gum
  Eucalyptus
  Alpine Pepper
  Cape barren tea
  Tasmanian pepper
  Dorrigo pepper
  Australian pepper
  Cinnamon myrtle
  Bush tomato
  Aniseed myrtle
  Sugarbag
  Wattleseeds
  Mulga
  Gum and resin
  Lemon myrtle
  Manna
  Honeydew
  Nectar
  Honey pot ants
  Edible insects of Australia…
  Australian Aboriginal sweet…
  Bush spices
  Australian bush meat
  Native Australian nuts and …
  Australian bush fruits

Culinary Dictionary
  German - English culinary dictionary: english - german - english
  German - Italian culinary dictionary: italian - german - italian
  German - Spanish culinary dictionary: spanish - german - spanish
  German - French culinary dictionary: french - german - french

Internal
  Credits
  Disclaimer Disclaimer
  Guidance for use
  Editorial
  Bildquellen
  Printable version

Links
  Links 2008
  Links 2007




Top | Homepage | © en.foodlexicon.org