Research Room

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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Eating

Baccalà Biron Style

Similar to the codfish in Vicenza style, the codfish Biron style uses similar ingredients. In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Baccalà alla Biron recipe. Leonardi created this recipe during his stay at Caterina of Russia Court and it was dedicated to the […]

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Eating

Baccalà Fritto Alla Romana Fritto

Fried Baccalà is a traditional recipe from Rome, and it is served on Christmas Eve. The fried cod is served together with other fried vegetables such as artichokes, broccoli and cauliflower as well as eels.  Share this: Facebook Twitter Pinterest Email

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Eating

Baccalà in guazzetto alla romana

Baccalà “Alla Romana”, in guazzetto, is a stewed cod recipe traditionally cooked in Rome and nearby during Christmas period. In the past, Cod was quite expensive and for this reason was served only specific festive days, such as Christmas. This recipe is also very rich and tasty, a perfect dish for a special day! Share […]

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Eating

Baccalà mantecato

In this video, Franco Favaretto, also known as “the man of Baccalà”, who is the chef of the restaurant Baccalàdivino in Sandrigo (Vicenza, Italy ) shares the secrets of the traditional recipes of the baccalà mantecato, a classic Venetian creamed baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, […]

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Eating

Baccalà Vicenza Style

A Recipe from chef antonio chemello In this video, the Chef Antonio Chemello from the Trattoria del Pamerino in Sandrigo (Vicenza, Italy ) is sharing how he prepares the traditional baccalà alla Vicentina, Vicenza Style baccalà. The video portrait has been produced by CERS Italia Associazione no profit, Andrea Rizzo videomaker, Wavents – Events & Services […]

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Eating

Boknafisk

Boknafisk is a traditional dish in Norway that is related to stockfish production and the seasonal skrei fishing. The main ingredient is semi dried cod. As with the stockfish the head is cut off, the fish is gutted, washed, and hang-dried exposed to sun and wind. Mark the fish is not salted before hanged. The […]

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Eating

Boknafisk – Video Portrait

Trond Blomlie is from Ballangen in Ofotfjorden, and is known as a local historian and writer. Living next to a fjord and close to Lofoten, fishing and eating fish has been a natural part of life. Trond Blomlie talk about his favourite fish dishes, and share some of his secret recipes. Share this: Facebook Twitter Pinterest Email

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Eating

Brandade de morue

A traditional recipe from Nîmes, where the flesh of cod are crushed in a stone mortar and diluted and mix with fine olive oils. The word “brandade” comes from the word “brandado,” past participle of “Brandar” which means “move” in Provencal. There are different versions of this recipe across France and Spain. Here a version […]

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Eating

Broodje bakkeljauw – Dutch Clipfish sandwich

Sandwich filled with clipfish Surinamese style. INGREDIENTS (6 sandwiches): – 500 g clipfish– 2 onions– 4 cloves of garlic– 2 tomatoes– sunflower oil– black pepper– 1 small Surinamese seasoning cube– 2 tbs tomato paste– juice of 1/2 lemon– 4 sprigs of celery– 6 Surinamese buns– to serve: sambal and sour cucumber INSTRUCTIONS To desalt the cod, boil the […]

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Fishing

Captain Vitorino Ramalheira

In this interview, Captain Vitorino Ramalheira from Portugal shares with SKREI Convention his personal stories on sailing and commanding a boat, while fishing for Cod. His words lead us into the lives, the skills and the secrets of man on boats. The video portrait has been produced by Ílhavo Maritime Museum for SKREI Convention project. […]

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