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A Handbook About the World Famous Norwegian

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A Handbook About the World Famous Norwegian STOCKFISH THEFRA CORNERSTONELIVSGRUNNLAG OF FOR VIKING VIKINGER CULTURE RAW MATERIALS - ATIL MODERN FREMST GASTRONOMIC I GASTRONOMIEN DELIGHT FOR DRYING DryingTørking is er the den oldest eldste known form for method konservering of preserving av fisk vi fish, kjenner with og a Selv Wiunderthth itsits longlongvarierende keepingkeeping lagringsforhold qualities,qualities, even even underunderholder varyingvarying tørrfisken storagestorage seg StockfishTørrfiskproduksjon production krever demands godt råstoff. first-class Uten raw tilsetninger materials. av Withoutnoe slag historymetoden stretching er mer enn back tusen for moreår gammel. than a Arkeologiske thousand years. funn Finds tyder conditions,lenge, og som as well rik as protein-kilde being a rich isource et ofte of proteinensidige to kosthold, supple- theskal nemliguse of fiskenadditives ved hjelpof any av kind,vær og the vind fish, tørke assisted og konservere by only segthe indicateindicatepå at tørrfisk thatthat driedbledried eksportert fishfish –– stockfishstockfish fra Norge –– waswas allerede exportedexported før Vikingtiden, fromfrom NorwayNorway og menthar tørrfisken often unbalanced gjennom diets,tiden stockfishfått innpass has overi mange the years markeder. gain- selv. Den minste feil, som kanskje ikke en gang synes utenpå, kan wind and weather, must preserve itself. The slightest defect, beforevar en viktigthe Viking del av Era, livsgrunnlaget and that it forformed Vikingene. an important part of edMed entry et langtto many mer markets.variert kosthold A great improvementi dag, er tørrfisken in dietary blitt nedgradere sluttproduktet eller gi sluttbrukeren en ubehagelig however small, which may not even be apparent on the outside, thethe Vikings’Vikings’ staple staple diet.diet. balanceen delikatesse in most iareas det todayøverste has gastronomiske lifted stockfish sjikt. into Ithe de higher fleste opplevelse når tørrfisken vannes ut. TorskenCod og and tørrfisken stockfish ernærte provided Vikingene, food for finansiertethe Vikings,financed ekspedisjonene their levelslevelsmarkeder ofof gastronomy.gastronomy. i dag finnes In In mostmost tørrfiskretter marketsmarkets nowadaysnowadaysofte bare wewepå find findde stock-stock-beste can degrade the finished product or present the consumer with expeditions and made possible their conquests.The dried fish they fish on the menus of the best restaurants, or as a dish served at expeditionsog gjorde erobringene and made mulig.Medpossible their tørrfisken conquests.The ombord driedkunne fish de theyvære fishrestaurantene, on the menus eller of thesom best festmat restaurants, hjemme or as a veddish servedspesielle at anBLØGGING unpleasant surprise when the stockfish is re-hydrated. carriedcarried onon boardboard mademade itit possiblepossible toto staystay atat seasea forfor longlong periodsperiods –– home to mark special occasions. lenge i sjøen, og gikk de i land, kunne de selge av fiskelagret sitt. anledninger. Som til all annen anvendelse er det viktig at fisk til henging blir BLEEDINGbløgget mens den ennå er levende. Hensikten er å fjerne mest Raw materials ready for gutting. mulig av blodet i fisken,og at fisken skal få en raskest mulig død.Fisk As is the case for all other uses, it is important that fish that is to til henging bløgges riktig med såkalt tosnittsbløgging.Utblødning i bevann dried gir best is bled resultat. while still alive. The aim is to remove as much blood as possible from the fish while ensuring that the fish has theManglende fastest possible utblødning demise. fører til at fiskekjøttet blir mørkere, noe som blirInsufficient særlig godt bleeding synlig ved results utvanning in the av tørrfisken.flesh of the Selv fish den having ferskest a og flotteste fisk kan reduseres i salgsverdi allerede på fartøyet der- darker hue, which becomes particularly apparent when re- som fisken ikke bløgges raskt og riktig. hydrating the stockfish. Even the freshest and finest fish can be reFiskduced som intas value opp whiledød fra still redskapen on the vessel skal ogsåif the bløgges. fish is not En bledgod rapidlyregel er and å holde correctly. denne fisken adskilt fra fisk som tas opp levende og som får god utblødning etter forskriftsmessig bløgging. GUTTING AND CLEANING SLØYING/RENSING Tørrfiskproduksjon er gammel norsk tradisjon. Fersk fisk trekkes opp av havet og går til produksjon av tørrfisk. Gutting is a critical operation in the production of stockfish, and Stockfish production is an ancient Norwegian tradition. FrFreshesh fishfish straightstraight fromfrom thethe seasea isis usedused forfor thethe productionproduction ofof stockfish.stockfish. Sløying er et kritisk punkt i tørrfiskproduksjon, og forskrifts- it is of prime importance that the approved method is strictly messig håndtverk er nødvendig for å oppnå god tørrfisk. Fisken andI litteraturen if they went finner ashore man they gjennom could tidenesell some en ofrekke their beskrivelser stocks. av Ved Thetørking drying fjernes process kun removesvann, mens only all the næring water blir content,leaving igjen i fisken. adheredtørker både to infra order utsiden to ensureog innsiden, stockfish og ofriktig the sløyesnittbest possible skal tørrfisken.Stockfish Italieneren has been Querini mentioned som strandet many påtimes øya in Røst literature i 1431 allDette the gjørnutrients tørrfisken in the til fish.Thiset næringsrikt makes produkt. stockfish a highly nutriti- quality.gi god drenering Fish dries ved from ryggbeinet, both the samtidig inside andsom outside,det ikke skal and gia throughthroughskriver blant thethe annet:"De ages.ages. The The tørker ItalianItalian stokkfiskene Querini,Querini, who who i vinden strandedstranded og solen onon utenthethe ous product. I Norge spises tørrfisken hovedsaklig som snacks eller i form av lute- innpass for fluer. Sløyingen skal utføres slik at fiskekjøttet ikke IslandIslandsalt, og ofof da RøstRøst disse inin 1431,1431,fiskene writes writes ikke amongamonginneholder otherother stor things:things: fuktighet "They "They eller drydry mye thethe InIn Norway,stockfishNorway,stockfish isis mostlymostly eateneaten asas aa snacksnack oror inin thethe formform correct gutting incision provides good drainage from the area The gutting incision starts between the pectoral fins and is led to skades. Det er også viktig at innvoller som galleblære, lever eller stockfishstockfishfett, blir de inin tørre thethe windwind som andtre.and Når sun,sun, de using using skal nospiseno salt,salt, dem, and and slår asas thedethe dem fishfish con-con-med offisk. lutefisk Vi har –klart lye-marinated å bevare tørrfiskkulturen stockfish. The i fiskerinæringen,stockfish culture spesielt in the i around the backbone, while at the same time denying access the anal vent. Lofoten, men også i Nord-Troms og Finnmark. rogn ikke kuttes. tainstainsøksehammeren, littlelittle moisturemoisture og orordermed fatfat theythey blir becamebecame de trådete asas drydry som asas wood.wood.sener. WhenDeretter When itit fishingfishing industryindustry isis especiallyespecially strongstrong inin Lofoten,Lofoten, but but isis alsoalso wellwell to flies. isistilsetter eaten,eaten, de it it issmøris firstfirst og beatenbeaten krydder withwith for anan å gi axe,axe, dem and and smak." becomesbecomes stringy,stringy, like like representedrepresented inin TromsTroms andand Finnmark.Finnmark. Fagkunnskapene omkring tilvirkning og kvalitetsbedømming av The gutting incision must start between the pectoral fins and sinew.Thensinew.Then butterbutter andand spicesspices areare addedadded forfor flavour."flavour." Professional expertise on production and quality evaluati- Sløyesnitt skal starte mellom brystfinnene og føres til gattboret. Stockfish is mentioned in the annals of some of the travel- on/assurancetørrfisk har tradisjonelt has traditionally gått i arv been mellom passed generasjoner, on from generation og er bare to isDa led reduseres to the anal faren vent. for at In ørebeina this way, knekkes, the risk of og breaking man unngår the sideinn- MangeStockfish reisende is mentioned til nordområdene in the annals bemerket of some tørrfisken of the travel-i sine on/assurance has traditionally been passed on from generation to lerslers thatthat visitedvisited thethe NorthernNorthern RegionsRegions toto writewrite theirtheir stories.stories. In In generation.Therei mindre grad blitt is dokumentert. little written documentation of the process. craniumsunken tørrfisk. is alleviated and one avoids the possibility of hollow skildringer. I 1607 utga Dithmarus Bleskenius en reisebeskrivelse, 1607, Dithmarus Bleskenius published a narrative, in this parti- riktignok fra Island, der han bemerket at innbyggerne levde av tørr- stockfish. cular case about Iceland, in which he noted that the inhabitants Dette heftet bygger på norm for produksjon (NBN 30-01) og bransjestandard cular case about Iceland, in which he noted that the inhabitants This booklet is based on the Standard for Production (NBN 30-01) and the Branch Riktig hodekutt på fisk til henging er viktig og avgjørende for fisk, vann og valle. "Uten leger og legevitenskap lever mange av Thisfor sortering booklet is (NBS based 30-01). on the Standard for Production (NBN 30-01) and the Branch The correct head/neck incision is an important and decisive livedlived onon stockfish,stockfish, water water andand whey.whey. He He claimedclaimed that:that: "With "With nono StandardStandard forfor GradingGrading (NBS(NBS 30-01).30-01). et godt sluttprodukt. Spesielt viktig er det å kutte ryggvirvlene i dem i 250 år", hevdet
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