Explore the Arctic Cod through the lens of history, culture and gastronomy. Discover here routes and locations which developed around the fishing, the eating and the processing of Arctic Cod. Dive into our archive simply typing a word or choosing among our categories.
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Processing
Salted and dried cod – how is it made?
Salted and dried cod, bacalhau or clipfish: different names for the same product. But how is it made? Clipfish is a preservation method where the fish is salted before drying. As with most ancient methods of curing, creating clipfish used to be a simple process. ‘Klippfisk’ literally means ‘rockfish’, a name derived from the traditional […]
Imagining Cod
codfish brotherhood
The codfish brotherhoods are associations, informal groups or organisations formed by people who are passionate about the culinary history of Arctic cod. The main aims of the codfish brotherhoods are the preservation of the cultural and culinary identity of Arctic cod in the region and the quality of the product that is served in gastronomies […]
Imagining Cod
The Body of Salt
The Body of Salt was a performance conceived by Alessio Trevisani for the Rialto Fish Market, in Venice, which took place in September 2019. It aimed to re-imagine the historic trade routes of dried and salted codfish from the North of Norway to Venice. The water, the salt, the body (considered as an animal, human and divine) and the […]
Processing
A Cod glossary from Norway
Norway is one of the world’s biggest fish exporters and the most important wild fish is the cod. A selection of cod products are offered, and different markets have their own favorites. The fresh cod has a firm flesh, it smells fresh, a delicate white colour and a mild taste. To maximize freshness the time […]
Fishing
A Hora da Saudade
The long campaigns of cod fishing in Newfoundland, lasting from April till the end of November, kept the fishermen away from home for many months. The fishermen absence, associated with the nostalgic feeling of who saw them leave, evolved in the Saudade. Saudade is a very particular Portuguese word that describes a deep emotional state of nostalgia […]
Processing
A roupa do meu amor – Ermelinda Carlos
In 2018, the Maritime Museum of Ilhavo, in collaboration with the director Tiago Pereira and the Associação Música Portuguesa surveyed the sonic heritage associated with Cod Fishing and Processing. Here Ermelinda Carlos sings “A roupa do meu amor”. More information on the project and the sound heritage collection can be found at this link. Share […]
Eating
African stockfish dish
Ugba and okporoko – Nigerian fried stockfish. Ingredients, serves 4: 1 cup ukpaka (ugba, African oil been seeds) 2 big chunks of okporoko (stockfish) 2 teaspoons crayfish 2 spring onions, sliced 1 onion, sliced ¼ teaspoon salt 2 chicken stock cubes ½ fresh chili pepper ½ tablespoon potash (akanwu) ½ teaspoon ogili ugba (fermented locust […]
Imagining Cod
Aunt Kaia’s Kakaw
Read more about the chocolaty, stockfish surprise created by Spontaneous Deuce, SKREI Convention artists in residence.
Eating
Baccalà alla Livornese
The “Baccalà alla Livornese” is one of the countless recipes with which you can cook this tasty fish. You can accompany the Baccalà alla Livornese with slices of homemade bread or toasted croutons and with a good glass of the same wine used for cooking. You can combine raw or cooked vegetables, cooked potatoes or […]
Eating
Baccalà alla Napoletana
The cod in Neapolitan casserole or simply cod in the casserole is the second typical dish of the Neapolitan cuisine. It contains cod, capers, olives, pine nuts and other ingredients. To facilitate and speed up the preparation it is preferable to buy the cod already desalted and ready to use. This will allow you to […]
Eating
Baccalà alla Vicentina
Learn how to prepare the traditional codfish from North East of Italy Share this: Facebook Twitter Pinterest Email