Traditional Scandinavian Stockfish
Classic dried cod following Norwegian tradition, developing an intense, nutty flavor through slow air drying.
Ingredients(for 0.5 kg)
Instructions
Preparation
30 Min.Thoroughly clean the cod, remove the head, drain and scrape the backbone clean from the inside. Rinse the fish with cold water and pat dry.
Salting
15 Min.Rub the fish evenly inside and out with coarse sea salt and white pepper. Pay special attention to the belly cavity areas and the flanks.
Hanging
1 Std.Spread the cod with a wooden rod crosswise through the tail area and hang it upside down in an airy, shaded location. The drying spot should be well ventilated and protected from rain.
Drying
6-8 WochenAir dry the fish for 6 to 8 weeks at 0 to 8 degrees Celsius. Regularly check for mold or pest infestation and treat affected areas with brine if necessary.
Quality check
30 Min.The finished stockfish should be wood-hard, have a golden-brown color and smell pleasantly of the sea and nuts. The weight should be reduced to about one third of the starting weight.
Pro Tip
The quality of the stockfish strongly depends on humidity. Ideal conditions are dry, cold winter days with steady wind. The fish should have lost two thirds of its original weight after drying.
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