CatalinaLinkava
Stockfish brandade with tellines and tomato butter
Stockfish, a staple food for Vikings in their long voyages at sea, is now a pricey rarity. Wind-dried and cured by the salt of the Arctic sea breeze, saltwater fish, typically cod caught in the North Atlantic, is split and gutted and hung on wooden racks until they are dehydrated and have lost seventy to eighty percent of their moisture, preserving the fish for months and months on end up to several years. sites.google.com/site/fooduncovered2014/home/easy-fish-re...
Stockfish brandade with tellines and tomato butter
Stockfish, a staple food for Vikings in their long voyages at sea, is now a pricey rarity. Wind-dried and cured by the salt of the Arctic sea breeze, saltwater fish, typically cod caught in the North Atlantic, is split and gutted and hung on wooden racks until they are dehydrated and have lost seventy to eighty percent of their moisture, preserving the fish for months and months on end up to several years. sites.google.com/site/fooduncovered2014/home/easy-fish-re...