You can try viewing the page, but expect functionality to be broken. Review the lesson plan and other teacher resources. Not to be confused with fish stock or the South African hake, known in Ukazi as ‘stokvis’. Over the centuries, several variants of dried fish have evolved.
3 weeks in salt the fish has salt-matured, and is transformed from wet salted fish to clipfish through a drying process. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. Clipfish is processed in a chemical curing process called salt-maturing, similar to the maturing processes of other salt-matured products such as Parma ham. Stockfish is Norway’s longest sustained export commodity. Preserved cod fed Iceland for centuries, to the extent that it has been described as a local equivalent of bread. Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in Portugal and Italy. Stockfish is a staple of Nigerian cuisine.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. 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. Practitioners of the Slow Food movement insist that all these artisanal products must be made on a small scale and given time to mature.
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. Stable cool weather protects the fish from insects and prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal.