Photographer's Note

Lofoten | Sakrisøya

Dried fish is a traditional produce on the Lofoten. Cod (lat: Gadus Morhua, fr: cabillaud) is traditionally dried, hung on racks for a certain amount of time, depending on the size of the fish. Around 16 weeks is the average time for fish to dry, based on optimal weather and wind conditions.

Note: It seems that the dried fish has become a main ingredient in Mediterranean, West African, Caribbean, and Brazilian kitchen, an example is the the famous dish “bacalau” but there is also a demand in niche products like dry fish heads, thrown away or ingredients for animal food in the past, now exported to African countries where they are found a delicacy.

* Have a look at WS 1 for the dried fish head... :)

Dried fish:
In order to preserve the fish, it is dried on large drying racks. It doesn't need to be salted or smoked, as the temperature in Lofoten in the winter is just below freezing. The fish does not freeze into pieces, but it doesn't rot either. The fish simply dries in the sun and wind from late winter until spring. Then, it is bone dry and easy to transport, but still retains its key nutrients.



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Additional Photos by Viviane Faguay (Porteplume) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1764 W: 601 N: 776] (4036)
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