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Strips of dried cod, known as stockfish, at the Coastal...

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Caption: Strips of dried cod, known as stockfish, at the Coastal Heritage Centre In Foldalbruket, Norway.
Location: Norway
Copyright: © Yvette Cardozo
Photographer Code: NORWAY_0975a
AGPix ID: AGPix_Cardozo_0628
Digital Original
Comments: Strips of dried cod, known as stockfish, at the Coastal Heritage Centre In Foldalbruket, Norway. The cod are caught from January to April and then set out on racks to dry. Once dried, the fish is rock hard and can last without refrigeration or other preservation for 10 years. It is usually soaked for several days, then cooked or pounded in its dry state and eaten like jerky. It is so hard, it takes an axe to cut large pieces.

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Yvette Cardozo
14821 255 Ave. SE
Issaquah WA 98027-8332

Phone:
425 391-0770

Fax:
888 726-8992

Email:
ycardozo@cardozohirsch.com

Website:
http://www.cardozohirsch.com

Contact:
Bill Hirsch

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