Stockfish up for drying in Norway Français : Des morues sèchent en Norvège. (Photo credit: Wikipedia) |
This time it is one of the world's best ingredients for soup / stew / sauce making.
This time we would be reviewing the popular STOCKFISH !!!
The stockfish, its origin, use and enjoyment in delicious meals dates back to the early 1900's when early Europeans in the business of seafood farming would preserve their fishes in such a way that it would remain preserved for a whole year or more and the fishes would still retain its nutrients as if it were freshly caught.
Stockfish in Norways (Photo credit: Wikipedia) |
This science of preservation soon became popular and the product of this science even more popular as the preserved fishes known as STOCKFISH were confirmed to be tasty, nutritious, and gave off very scintillating aroma, thus stockfish came to stay as that very popular fish ingredient we use to give our soups, stews, sauce and other dishes very wonderful aroma and taste !!
Keep a date with us on this blog as we reel out dishes you can cook with your stockfish and their recipe's as well as offer our hands on kitchen guide, all to ensure that you enjoy your STOCKFISH in your dish !!
English: A typical Lofoten stockfish. Taken in 2009. (Photo credit: Wikipedia) |
mmmm..... yummy !!! 😜😉😜