Stock fish
Drying fish is an old norwegian method of preservation that is becoming popular again. The difference between "tørrfisk" (stock fish) and "klippfisk" (cliff fish) is that tørrfisk is hung on "hjell" (the wooden construction you see in the picture), while klippfisk is salted and dried on cliffs. Klippfisk is used for the famous spanish dish bacalao.Tørrfisk is mostly made from the big cod that is caught during "Lofotfisket" in march. At that time of the year weather conditions in Troms and Finnmark are ideal for the drying process, which takes a couple of months. Tørrfisk is watered for at least a week prior to use, the water has to be very cold and must be changed daily. The fish can be prepared in different ways, and especially the italians have a lot of very good tørrfisk recipes. The following is an italian recipe of "Peperoni ripieni di stoccafisso" translated from norwegian by...
