50 shades of skrei
Each year from January to April the Norwegian Arctic skrei (cod) wanders from the Barents Sea and into the Norwegian coast to spawn. The skrei wanders from Finnmark and Lofoten in the north - to More in the south.
But what is skrei? Skrei is the name of the wandering cod stocks that grows up in the Barents Sea, and going to the Norwegian coast when its ready for spawning. The word skrei has probably its origin from the old norse word "skrida"; meaning to wander. Slowfish was of course in action this years skrei fishery, and we are ready for the next season also. Last skrei season we settled down in the little fishing village, Henningsvaer in Lofoten.
Here we have a our shack line in a local fishery, which addresses the first step in the process to create the traditional quality klipfish (baccalà). The fishermens uses small fish boats with special nets and long lines and hooks, sustainable fishing techniques, when they catching the fish. The fish is delivered fresh to the manufacturer, where the process of utilizing whole fish being initiated. The fish are first gutted and liver and roe are sorted out. Furthermore, the fish are sorted in size and quality. Something is being packed fresh with ice and sent directly to shops and the restaurants. The rest will continue for salting and then drying to start the four-month-long handicraft production of dry salting, drying, quality grading and then further salting and drying.
Read more about Presidium Baccala from Møre og Romsdal.
The objective of the project is temporary to ensure a viable future for klippfish small-scale producers and small coastal fishermen, as well as the traditional techniques. One wants to ensure fair price for the fisherman and producers. Baccala from Møre og Romsdal is klippfish produced on the coast of Norway. The presidium project started in October 2008 when four klippfish producers from Møre og Romsdal started the collaboration. With support from Slow Food, Norsk Tradisjonsfisk and Innovation Norway the idea is to explore new areas and develop new strategies for a viable future for the Norwegian klippfish.
Contact Slowfish here.
which we prefer the old Fashion way with (again) good potatoes And a rich White saus. Add veggies AS you like. Just go to Neeach marketplace to get your klippfisk. The best There is. Just remember to water the fish well. You END up with a Beautiful And firm tasteful White fish And there are many recipes. Enjoy!!