Drying of codfish

In the period between January and April large amounts of cods from the Barents Sea head towards the coast of Norway to spawn. The cod fishing is one of the main activities of the inhabitants of the north of Norway and in particular of the Lofoten islands.

The fish is prepared immediately after capture. After beheaded and cleaned, it is put to dry in huge wooden racks and left in the open air from February to April, following a method unchanged from the time of Vikings. During the fishing season the activity is so intense that it continues even at night and in all weather conditions. All parts of fresh cod are used, for example, the heads are used to produce a broth of fish or animal feed. After about three months outdoors, the fish has lost about 70% of its original water content but maintained its nutrients principles. From this moment is called stockfish. Stockfish is a food wich is rich in protein, vitamins, iron and calcium salts.