The taste of Norwegian clipfish is the result of cod, ling, saithe, cusk, and other whitefish living freely in clean, clear Arctic oceans throughout their lives ...
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The taste of Norwegian clipfish is the result of cod, ling, saithe, cusk and other whitefish living freely in clean, clear Arctic oceans throughout their lives.
Easy to love and enjoy. The unique smell of traditional Norwegian clipfish is rich and full. There are several different degrees of maturity in Norwegian ...
Norwegian clipfish has been exported to Southern Europe and beyond since the early 1700s. Old trade connections, Catholic customs and a demand for high quality ...
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Clipfish can be used in more than just ordinary bacalao recipes. Here Brazilian cuisine meets Norwegian clipfish and becomes a tastefull stew with rice.
In Norway, the best-known recipe for clipfish is “bacalao”, which just means cod in Spanish. This dish, which was brought to Norway by. Iberian merchants, is a ...
Bacalao is dried and salted cod from Northern Norway. It has been prized for centuries in Portugal, Spain and Latin-America.
The Norwegian Clipfish Museum is situated on the island of Gomalandet in Kristiansund in a large and well preserved wharf dating back to 1749.
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting.