Ads
related to: wind dried fish
Search results
Results From The WOW.Com Content Network
A type of wind-dried fish, called skreið, also dried but including the head, is no longer eaten domestically in modern times but is sold mostly to Nigeria where it is used in soup. Hwangtae refers to Alaska pollock dried in winter undergoing freeze-thaw cycle. Ikan asin is a dried and salted fish.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the ...
Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces.
Lutefisk prepared to eat. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.
Harðfiskur, wind-dried fish (often cod, haddock or seawolf), served with butter. Rúgbrauð (rye bread), traditional Icelandic rye bread. Hangikjöt, (hung meat), smoked and boiled lamb or mutton, sometimes also eaten raw. Lundabaggi, sheep's loins wrapped in the meat from the sides, pressed and cured in lactic acid.
Boknafisk (either from saami boahkkeguolli or Norwegian bokna "half dry") is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes ('hjell') or on a wall. Boknafisk is hung out to dry in the winter months. The fish is most often unsalted, but in some places salted fish is also used.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
This could also be baked by burying the dough in special wooden casks in the ground close to a hot spring and picking it up the next day. Bread baked in this manner has a slightly sulphuric taste. Dried fish with butter was served with all meals of the day, serving the same purpose as the "daily bread" in Europe.