BERGEN IS HOME TO PROUD STOCKFISH TRADITIONS. THE STOCKFISH IS PRODUCED IN THE NORTH OF NORWAY, WHERE THE CLIMATIC CONDITIONS ARE IDEAL FOR DRYING COD ONCE THEY’VE BEEN CAUGHT AND CLEANED.
The air here allows for the complete dehyrdration of the stockfish without it deteriorating or rotting. For over 800 years all the stockfish in Norway was sent to Bergen for quality control prior to export. This trade was developed by the Hanseatic League, which held an office in Bergen for centuries.
The culinary tradition of lutefisk, or lye-treated stockfish, has been kept alive in Bergen, the city that made its fortune from stockfish.
In this episode of How It’s Made we observe some innovative ways of preparing this dish, but also the classic method, in which the stockfish is prepared with crushed green peas, mustard and boiled potatoes.
HOW IT’S MADE IS A NEW FORMAT FOR SLOW FISH. THEY ARE ACCESSIBLE FOR FREE ON THIS SITE!
Event languages: IT, EN