This is stockfish drying on wooden racks in Honnigsvåg. It is usually cod and it takes 2-3 months to dry it. It is possible to buy it in supermarkets in small plastic bags. The taste and the smell is pretty intense.
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2 comments:
When I was living in Japan, the Japanese dried squid like this and they ended up looking like an old piece of leather with fingers.
This is a pretty intense photo too.
I now have 7 blogs. Each one is different. The newest ones are Sendai, Japan, Dances on Sunshine and Thunder Maker.
I read about the ancient importance of dried fish in northern Europe. I didn't know people ate it so much these days.
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