The process involved in making stockfish:
Traditional stockfish from Norway are produced from cod or haddock that has been dried and preserved. The method for producing stockfish has been used for millennia and hasn’t altered much. Here is a summary of Norwegian stockfish production:
Fishing:
The procedure starts with the capture of live fish in the chilly North Atlantic waters, predominantly cod, also known as skrei or Norwegian Arctic cod, and sometimes haddock. These fish are captured during the fishing season. When the skrei spawn off the coast of Northern Norway in January through April, it can only happen during that brief period. The quality of the fish, as well as their highly sought roe and liver, is at its peak during this time.
Gutting and Splitting:
Fish are gutted and cleaned as soon as they are caught. There are two lengthy fillets once the head, tail, and backbone have been removed. The two halves of the fish are then formed by splitting these fillets along the backbone.
Drying:
The fish halves are then customarily dried outdoors on wooden racks or wooden frameworks known as “hjell.” The drying procedure is carried out in a cool, dry, and well-ventilated setting, typically near coastlines where the fish can best be preserved by the interaction of cold air and sea breezes.
Sun and Wind:
The stockfish is allowed to naturally dehydrate itself by the sun, wind, and drying environment while it dries outside. This procedure can take a few weeks, and the fish needs to be closely watched to avoid spoiling. Determining the ideal drying time requires much traditional knowledge and expertise.
Quality Control:
The fish are continuously inspected by skilled staff to ensure they are drying uniformly and that no mold or bugs appear. To avoid contamination, any fish that is rotten or injured is removed.
Packaging:
The stockfish is sorted and graded according to size, quality, and moisture content once it has reached the necessary level of dryness. The dried fish is then put into packages to be sold and distributed. To preserve their quality, they are frequently wrapped in hessian or other permeable textiles.
Storage:
In a cool, dry location, stockfish can be kept for long periods. To preserve its quality and avoid deterioration, storage must be done properly.
In Norwegian cooking, stockfish is a flexible component that is used in several classic dishes including lutefisk and bacalao. It has a long shelf life and may be rehydrated and cooked in a variety of ways to produce tasty dishes.
It’s important to note that while the original stockfish production process has not changed, contemporary processing methods and tools have been added to guarantee constant quality and safety standards in commercial production. However, the fundamentals of stockfish production in Norway continue to be firmly grounded in craftsmanship and tradition.