Strips of dried cod, known as stockfish, at the Coastal Heritage Centre In Foldalbruket, Norway.
RFID:Image ID:BE6DHR
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Contributor:
Yvette Cardozo / Alamy Stock PhotoImage ID:
BE6DHRFile size:
49.6 MB (2 MB Compressed download)Releases:
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3400 x 5100 px | 28.8 x 43.2 cm | 11.3 x 17 inches | 300dpiDate taken:
4 May 2009Location:
Lapland, NorwayMore information:
Strips of dried cod, known as stockfish, at the Coastal Heritage Centre In Foldalbruket, Norway. The cod are caught from January to April and then set out on racks to dry. Once dried, the fish is rock hard and can last without refrigeration or other preservation for 10 years. It is usually soaked for several days, then cooked or pounded in its dry state and eaten like jerky. It is so hard, it takes an axe to cut large pieces.