View allAll Photos Tagged codfish
Growing up, I had images of the east coast fishermen from those pictures in magazines and on post cards. The postcard of the three Nova Scotia fishermen, one holding a codfish is still available. Modern fishermen are still there, but it has come a long way from then. Since we bought the house in Nova Scotia, we've gotten to know many lobster and crab fishermen. They all have their stories of the old days. This is a fisherman from our area washing the deck off after a morning catching mackerel for next year's lobster bait.
A serene October night unfolds over Kristiansund as seen from Sørsundbrua, looking east toward Nordlandet. The calm waters of Sørsundet mirror the vibrant city lights, while a deep blue sky dotted with stars crowns the scene. Kristiansund, known for its unique layout across four islands, glows like a jewel in the Norwegian night, blending maritime heritage with modern life.
Fun Fact
Kristiansund is often called the “Clipfish Capital” of Norway, thanks to its long history of producing and exporting dried and salted codfish (klippfisk) since the 18th century.
Before departing from Moskenes in the Lofoten archipelago on a ferry to Bodø, we made a stop at the museum village of Nussfjord, nestled on the southern coast of Flakstadøya island. This fishing village is renowned for its stunning scenery and rich Norwegian fishing heritage. Surrounded by mountains, Nussfjord overlooks its namesake, a beautiful fjord. Historically, Nussfjord held great importance as a fishing port and a hub for the traditional Lofoten fishery. Every winter, local fishermen set out in small boats to catch cod during the spawning season. Massive shoals of cod migrated from the Barents Sea to the Lofoten area, presenting a precious catch for the village. After catching the cod, they carefully gutted it and then hung it on wooden racks called "hjell" to dry in the refreshing coastal air. The process enhanced the fish's unique taste and texture while preserving its inherent nutritional value. This allowed the fish now called "stockfish" to be kept for a long time, making it a sought-after product by merchants from far and wide.
Bergen, strategically located and a member of the influential Hanseatic League, played a pivotal role in medieval trade. Recognizing the value of stockfish as a durable food source, Bergen became a central trading hub for dried cod from Lofoten. Hanseatic merchants established a vast network, importing stockfish and distributing it to markets across northern Europe. The partnership between Lofoten's fishermen and Bergen's Hanseatic merchants proved mutually beneficial. The fishermen thrived with a reliable market for their catch, while Bergen's prominence as a trading city strengthened. Over time, this historical connection between Lofoten, fishing, cod, and Bergen shaped the economic and cultural history of the region. Today, many traditional rorbuer (fishermen's cabins) have been converted into accommodations for visitors, allowing them to immerse themselves in the fascinating heritage of this coastal gem – Nussfjord, Lofoten, Norway
Interpretative Center of the History of Cod - It is a space to pay homage to codfish, as a symbol of gastronomy, culture and the history of a Country. ... It is a space to pay homage to codfish, as a symbol of gastronomy, culture and the history of a Country that has long thought globally.
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These little rorbus (traditional Norwegian fishing cabins) dot the shores of much of the Lofoten archipelago. We had the good fortune of having a real honest-to-goodness Norwegian with us during the week we were in Lofoten (he's a friend of our trip organizer), so we got a bit of a history lesson about these cabins. It turns out shelter for fishermen has existed in this part of Norway for 1000+ years. The original ones (which probably looked nothing like today's structures) were ordered built by one of Norway's kings to ensure that fishermen coming from the mainland had a place to stay as they were conducting their very economically important jobs. The cabins are always painted either red or ochre, and the reason is kind of funny: those two pigments happened to be the cheapest available at the time when many of these cabins were being built. Nowadays many of these rorbus have been converted for use as lodging for tourists and vacationers, and let me tell you, they're really nice. They have a very rustic feel; our rorbu even had a Jøtul cast iron wood stove (complete with water kettle) and one of the two rooms had two sets of bunk beds. It definitely had a "camp" feel, which just added to the charm of staying there. Lodging in the winter was quite affordable, too: $200/person for the week.
If you have occasion to visit Lofoten (and if you're a landscape photographer you should really add it to your short list), I highly recommend staying in one of these cabins. We stayed at Eliassen Rorbuer (www.rorbuer.no/en) on the tiny island of Hamnøy, near the town of Reine. An awesome experience for sure.
By the way, if you're interested in seeing some truly gorgeous Lofoten photos, I recommend you make your way over to Vicki Mar's photostream to check out her Lofoten, Norway photoset. Once you're done there, check out the rest of her photos - you won't be sorry. Vicki is one of the most talented photographers I know. I was fortunate to meet Vicki in person during the Lofoten trip since she and her husband were staying in the same rorbuer as my group.
OK, time to stop rambling and start working on my to-do list for the weekend. Happy Saturday, everyone!
-Lorenzo
I had codfish filet, vegetables like carrots, zucchini, parsnip with some herbs and some bread for lunch, as dessert fruit.
Kabeljaufilet, Möhren, Pastinake und Zucchini mit Kräutern und etwas Brot, zum Nachtisch Obst. Auf dem Markt gibt es deutsche Erdbeeren, die sogar richtig gut schmecken. Unsere Tochter hat mit uns eine Schale geteilt.
Massachusetts State House was built in 1798, the "new" State House is located across from the Boston Common on the top of Beacon Hill. The land was once owned by Massachusetts first elected governor, John Hancock. Charles Bullfinch, the leading architect of the day, designed the building.
The dome, originally made out of wood shingles, is now sheathed in copper and covered by 23 karat gold which was added to prevent leaks into the State House.
In the House of Representatives chambers hangs a wooden codfish which is called the Sacred Cod. The Sacred Cod signifies the importance of the fishing industry to the Commonwealth. At the top of the golden dome sits a wooden pinecone which symbolizes logging in Boston during the 18th century.
Flores Island, Portugal. July 25, 2018. A view of the Codfish Pool, a waterfall with a natural swimming pool
Bacalhau . Lofoten
Bacallao (salted, dried) is a popular dish in Portugal and Galicia in northern Spain. Under the relevant Spanish and Italian name of it is consumed in Spain and Italy. Heads of dried cod imported into Nigeria.
Before departing from Moskenes in the Lofoten archipelago on a ferry to Bodø, we made a stop at the village of Nusfjord, nestled on the southern coast of Flakstadøya island. This fishing village is renowned for its stunning scenery and rich Norwegian fishing heritage. Surrounded by mountains, Nusfjord overlooks its namesake, a beautiful fjord. Historically, Nusfjord held great importance as a fishing port and a hub for the traditional Lofoten fishery. Every winter, local fishermen set out in small boats to catch cod during the spawning season. Massive shoals of cod migrated from the Barents Sea to the Lofoten area, presenting a precious catch for the village. To preserve the cod for trade, the fishermen employed a traditional method called "stockfish." After catching the cod, they carefully gutted it and then hung it on wooden racks called "hjell" to dry in the refreshing coastal air. The process enhanced the fish's unique taste and texture while preserving its inherent nutritional value. This allowed the fish to be kept for a long time, making it a sought-after product by merchants from far and wide.
Bergen, strategically located and a member of the influential Hanseatic League, played a pivotal role in medieval trade. Recognizing the value of stockfish as a durable food source, Bergen became a central trading hub for dried cod from Lofoten. Hanseatic merchants established a vast network, importing stockfish and distributing it to markets across northern Europe. The partnership between Lofoten's fishermen and Bergen's Hanseatic merchants proved mutually beneficial. The fishermen thrived with a reliable market for their catch, while Bergen's prominence as a trading city strengthened. Over time, this historical connection between Lofoten, fishing, cod, and Bergen shaped the economic and cultural history of the region. Today, many traditional rorbuer (fishermen's cabins) have been converted into comfortable accommodations for visitors, allowing them to immerse themselves in the fascinating heritage of this coastal gem – Nusfjord, Lofoten, Norway
Bacalhau. Bacallao (salted, dried) is a popular dish in Portugal and Galicia in northern Spain. Under the relevant Spanish and Italian name of it is consumed in Spain and Italy. Heads of dried cod imported into Nigeria.
Back from the 4th visit to Lofoten islands .Nusfjord is a tranquil fishing village in the Lofoten archipelago in northern Norway. Fifty years ago, business was blooming when the codfish would come for spawning. Today, Nusfjord is more of a museum than a village, with less than a hundred people living there. Imagine how beautiful this place must be given that you must pay a fee to even look at the houses. Tucked in a narrow fjord away from everything ,in my opinion is the most beautiful village in the Lofoten islands .The drive to Nusfjord is extremely photogenic ,passing beautiful lakes and winding around the base of Svadet peak .Around the tiny harbor you will find bright red and yellow cabins with seagulls flying above . A world-renowned magic little village in Lofoten. Many thanks to everyone who took the trouble to view comment or fave .
The world famous arctic flying cod shows off its aerial skills in Northern Norway.
Copyright Mikko Palonkorpi.
grilled cod on bacon haricots verts with savory saffron broth, trattoria lisina, Driftwood, TX. Fujifilm X-A1 and XF35/1.4.
This is where they hang the codfish to dry at winter time. This is the fish you would use for Bacalao,
Nusfjord is a tranquil fishing village in the Lofoten archipelago in northern Norway. Fifty years ago, business was blooming when the codfish would come for spawning. Today, Nusfjord is more of a museum than a village, with less than a hundred people living there. Imagine how beautiful this place must be given that you must pay a fee to even look at the houses. Tucked in a narrow fjord away from everything ,in my opinion is the most beautiful village in the Lofoten islands .The drive to Nusfjord is extremely photogenic ,passing beautiful lakes and winding around the base of Svadet peak .Around the tiny harbor you will find bright red and yellow cabins with seagulls flying above . A world-renowned magic little village in Lofoten. Many thanks to everyone who took the trouble to view comment or fave .
Bacalhau (Portuguese pronunciation: [bɐkɐˈʎaw]) is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).
Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain, and also in former Portuguese colonies like Cabo Verde, Angola, Macau, Brazil, and Goa. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.
Similar recipes can be found across Europe. It is also found in the cuisines of other territories and regions like Dominican Republic and Puerto Rico. In Norway, where most of the salted and dried cod is produced, bacalao commonly refers to a specific dish prepared with salted and dried cod, potatoes, onions, tomatoes and olives. In recent years, there has also been increasing interest in the wider range of Portuguese dishes based on dried and salted cod, however.
Salted, dried cod usually comes from Norway (bacalhau da Noruega), Iceland (bacalhau da Islândia) or Newfoundland (bacalhau da Terra Nova). It used to be very affordable, but with the collapse of the cod stocks and dismantling of Portuguese bacalhoeiro fleet, it became more expensive, especially near Easter and Christmas time, since it is a part of many traditional dishes of the holiday season.
There are numerous bacalhau recipe variations, depending on region and tradition.In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways[ Whatever the exact number, bacalhau is a ubiquitous ingredient in Portuguese cuisine.
Bacalhau is often served with potatoes. Green (Vinho Verde) or mature wines (Alentejo Wine, Dão Wine, or Douro Wine) are served alongside.
Salt cod has been produced for at least 500 years, since the time of the European discoveries of the New World. Before refrigeration, there was a need to preserve the cod; drying and salting are ancient techniques to preserve nutrients and the process makes the cod tastier. More importantly, fish low in oils and fats allow for the drying and preservation process to occur: oils and fats prevent the salt water from preserving the fish. Cod fish have very low levels of oils, and most is located in the guts.
Portuguese, Norman, Breton, and English fisherman were the first to adopt the salt-based curing technique from Basque fishermen in Newfoundland near the cod-rich Grand Banks by the late 1400s. By the 1700s, salted cod had become a staple food for ordinary Portuguese people and by upper levels of Portuguese society.With the advancements in freezing and transportation in the 1900s, salted cod from North America declined and Iceland and Norway became the major supplier of the salted fish to Portuguese markets. During this time bacalhau was a cheap source of protein and frequently consumed. Thus, bacalhau became a staple of the Portuguese cuisine, nicknamed Fiel amigo (loyal friend). In fact, there is no word in Portuguese for fresh cod, it is instead called "fresh salt cod".
This dish is also popular in Portugal and other Roman Catholic countries because of the church. For example, the Church forbade the eating of meat on many days (Fridays, Lent, and other festivals), and so bacalhau dishes were eaten instead.Bacalhau is also popular in Sfax where this dish is eaten in the first day of Eid ul-Fitr with chermoula.
In Portugal, bacalhau is often sold as a generic product with no brand information. Customers are free to touch, smell, and otherwise personally inspect the fish, which is very different to how fresh seafood is often sold.Stores can cary a large variety of bacalhau differing in color, size, smell, taste, and dryness. Such variation has led Portugal to define requirements as to what products can cary the label "Bacalhau de Cura Tradicional Portuguesa".
more candids here
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More Iceland here :
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Jan Herremans
Nusfjord is a tranquil fishing village in the Lofoten archipelago in northern Norway. Fifty years ago, business was blooming when the codfish would come for spawning. Today, Nusfjord is more of a museum than a village, with less than a hundred people living there. Imagine how beautiful this place must be given that you must pay a fee to even look at the houses. Tucked in a narrow fjord away from everything ,in my opinion is the most beautiful village in the Lofoten islands .The drive to Nusfjord is extremely photogenic ,passing beautiful lakes and winding around the base of Svadet peak .Around the tiny harbor you will find bright red and yellow cabins with seagulls flying above My 500 link 500px.com/yiannispavlis
This easy trail provides beautiful views of the North Fork American River and leads to an impressive 40′ waterfall. An excellent brochure that details the flora and fauna on this trail is available at a discovery marker located ¼ mile from the trailhead.
Massachusetts State House was built in 1798, the "new" State House is located across from the Boston Common on the top of Beacon Hill. The land was once owned by Massachusetts first elected governor, John Hancock. Charles Bullfinch, the leading architect of the day, designed the building.
The dome, originally made out of wood shingles, is now sheathed in copper and covered by 23 karat gold which was added to prevent leaks into the State House.
In the House of Representatives chambers hangs a wooden codfish which is called the Sacred Cod. The Sacred Cod signifies the importance of the fishing industry to the Commonwealth. At the top of the golden dome sits a wooden pinecone which symbolizes logging in Boston during the 18th century.