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

Provence Dried Cod

In 1790 Francesco Leonardi, an Italian chef, published his big recipe book L’apicio Moderno and he also inserted the Provence Dried Cod. This french recipe is important because you can observe how the taste is similar in France and Italy. Share this: Facebook Twitter Pinterest Email

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Eating

Salt Cod (Bacalao) with Potatoes over Rice

Bacalao is Portuguese dried, salted cod fish.

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Processing

Salting of fish

What happened when the fish was caught and gutted? In this video portrait, Hermínio Marques explains the process of salting the fish on board. The video portrait has been produced by Ílhavo Maritime Museum for SKREI Convention project. Share this: Facebook Twitter Pinterest Email

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Fishing

Severino Tomáz: Fishing for Cod

Severino Tomáz explains how the fishing happened and the techniques used by the men on board of the Cod fishing boats. The video portrait has been produced by Ílhavo Maritime Museum for SKREI Convention project. Share this: Facebook Twitter Pinterest Email

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Imagining Cod

Skrei Convention Conference

Museum Nord hosted a vibrant weekend festival celebrating Arctic Cod culture on the 12+13 October. This was followed by a conference on historic trade routes with a specific focus on European values past and present, on marine sustainability and food security, bringing together academics, artists, cultural professionals, tourism agencies, politicians and anyone interested, on the […]

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Imagining Cod

SKREI Convention Festival

Museum Nord hosted a vibrant weekend festival celebrating Arctic Cod culture on the 12+13 October. This was followed by a conference on historic trade routes with a specific focus on European values past and present, on marine sustainability and food security, bringing together academics, artists, cultural professionals, tourism agencies, politicians and anyone interested, on the […]

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Fishing

Stephen Wickler: The Centrality of Small Islands in Arctic Norway From the Viking Age to Recent Historic Period. 2016

PAPER ABSTRACT The definition of island marginality in northern Norway was radically altered by the advent of motorized fishing vessels in the early twentieth century. Prior to this development, small offshore islands were of central importance for marine related activity due to their proximity to fishing grounds. This article presents four settlements on small and […]

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Processing

Tagliapietra and the art of selling the baccalà

For over 60 years, Tagliapietra Srl has imported and sold baccalà in the Veneto region and all Italy. Watch the video portrait of Daniele Tagliapietra, the current CEO, while he is telling the story of the company along with the products they make in response to the current markets needs. The video portrait has been […]

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Fishing

The bank trawl-line cod fishery

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Processing

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 […]

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