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

Nigerian stockfish pepper soup

Stockfish pepper soup is a spicy light Nigerian soup. The concentrated stockfish flavour gives the resultant broth a rich fish taste which blends with the spices to produce ladles full of soul-satisfying pleasure. It is a welcoming dish for guests especially during festive periods like Christmas etc. This recipe is very simple and mild, but […]

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Eating

Pataniscas de Bacalhau

A special recipe from Ricardo Marques, one of SKREI Convention chefs in Residence (Portugal). Share this: Facebook Twitter Pinterest Email

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Eating

PLOKKFISKUR

Icelanding fish stew Share this: Facebook Twitter Pinterest Email

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Fishing

Processing the fish on board

Severino Tomáz describes in this video portrait how the Cod used to be processed on board, right after being fished. This is another valuable insight on the life of men on board of Cod fishing boats. The video portrait has been produced by Ílhavo Maritime Museum for SKREI Convention project. Share this: Facebook Twitter Pinterest […]

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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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Processing

Querini and its gang

The Venetian merchant Pietro Querini became an Italian legendary name as it is considered the first person who introduced stockfish to Italy. Read more about his journey. In the spring of 1431, the Italian merchant Pietro Querini (from Venice) was on his way from the Mediterranean to Flanders. His ship and crew of 67 were […]

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Imagining Cod

respecting the sea: Codfish and Marine Resource management

NORDIC TALK 2 Atlantic Cod has been travelling between the Barents Sea and Lofoten since the beginning of our memory – but will this journey (including the rich annual catches) last? How do we live with the fish and respect it as a food source within its ecosystem? How do we change approach to how […]

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Eating

Salt Cod (Bacalao) with Potatoes over Rice

Bacalao is Portuguese dried, salted cod fish.

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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 […]

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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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