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Topic: Stockfish

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	Stockfish - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-11-01)
		Stockfish is unsalted fish dried naturally by sun and wind on wooden racks called hjell, or in special drying houses.
		The stockfish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins, vitamins, iron, and calcium.
		Low-quality stockfish is also commonly used as supplemental food for pets, primarily as dog food or dog treats.
	www.airandspace.org /encyclopedia/Stockfish (492 words)

	Stockfish - Wikipedia, the free encyclopedia
		Stockfish is extremely popular and widespread in Mediterrenean countries like Spain and Italy (Stockfish is called stoccafisso in most Italian dialects, but erroneously baccala in the Veneto-district).
		Stockfish is especially popular in West Africa where it is used in the many soups that complement fufu and garri.
		The Bakweri of the English-speaking part of Cameroon, who also have a fishing culture, use stockfish in flavoring their palmnut or Banga soup, which is eaten with a cocoyam pudding called ekwacoco.
	en.wikipedia.org /wiki/Stockfish (566 words)

	Stockfish
		Stockfish is produced along the coast of North Norway during the winter when the temperature is cold and the air is fresh and clean.
		Stockfish is produced from lean fish, mainly from cod, but also ling, tusk, haddock and saithe.
		Stockfish is especially economical to transport and store, not requiring refrigeration, but only a dry warehouse.
	www.anthonisen.com /Stockfish.htm (216 words)

	Bakeriet - Norsk Fiskeværsmuseum, Å i Lofoten
		Stockfish is a healthy, fresh commodity chemically free from artificial additives, created almost from "fresh air and love" alone.
		Indeed, stockfish was in fact one of the first foodstuffs from the animal kingdom to be the object of international trade.
		It is said that the stockfish grader not only does his job, but that he is also a craftsman in his field: he must be able to quickly see, smell and assess.
	www.lofoten-info.no /nfmuseum/history/stockfsh.htm (810 words)

	Lutefisk - Wikipedia, the free encyclopedia
		Lutefisk (lutfisk) (pronounced /lʉːtəfɪsk/ in Norway and the United States, /lʉːtfɪsk/ in Sweden and the Swedish-speaking areas in Finland) is a traditional food of the Nordic countries made from stockfish (air-dried whitefish) and lye (lut).
		The first treatment is to soak the stockfish in cold water for five to six days (changed daily).
		A possible scenario is that drying racks for stockfish caught fire, followed by days of rain, and again, because of poverty, the fish still had to be picked from the ashes, cleaned, prepared and eaten.
	en.wikipedia.org /wiki/Lutefisk (1644 words)

	.: Print Version :.
		MURRIETA ---- Jean Stockfish wanted people in her neighborhood to look at the large white cross in her front yard with a poem on it and remember that Matthew Matula, a young Marine who was killed in Iraq, once lived there.
		On Memorial Day, Stockfish and her son decided to make the cross so that people would be reminded of the man Matula was, and the service he provided to his country, she said.
		Stockfish said her daughter plans on driving from Camp Pendleton to attend the event.
	www.nctimes.com /articles/2004/06/04/military/22_02_376_3_04.prt (625 words)

	Recipes
		The pounded stockfish should be soaked for about 36 hours, changing the cold water every 9 hours.
		Bring sufficient water to the boil in a pan (not aluminium), add the soaked stockfish and let this simmer for about 15-30 minutes until the fish is cooked.
		Ensure that the stockfish is ready at the same time as the accompanying rice, potatoes, sautéed onion*) and a mustard or butter sauce.
	www.rotterdambusinesspark.nl /hsmit/engels/e_recepten.html (719 words)

	No Christmas without stockfish / News archives / News / Fiskeriforskning - Fiskeriforskning
		Stockfish is considered a delicacy in the Mediterranean country, and is one of the most expensive foods, costing from 150 to 200 NOK per kg.
		Stockfish in the assortment also means increased sales of other goods", says Olaf Pedersen, who has done studies in the Croatian market.
		Stockfish should have certain properties, including a characteristic skin colour and whole fins that protrude from the fish.
	en.fiskforsk.norut.no /fiskeriforskning/nyheter/nyhetsarkiv/t_rrfisk_som_julemat (375 words)

	Stockfish as a branded good / Related articles / News / Fiskeriforskning - Fiskeriforskning
		Stockfish is one of Norway’s oldest export products, but it still has a future ahead of it.
		Even though stockfish is easy to produce, it has very good premises for developing into a strong branded good in a worldwide food market.
		As for the stockfish, the premises exist for a number of innovations that can strengthen the product’s distinctive character and increase the value.
	en.fiskforsk.norut.no /fiskeriforskning/nyheter/relaterte_saker/t_rrfisk_som_merkevare (375 words)

	Not too dry, please - TheFishSite.com (Site not responding. Last check: 2007-11-01)
		Scientists at Fiskeriforskning are now going to assess the most optimal degree of dryness for stockfish when it is taken down from the drying racks.
		It is therefore important that the stockfish is taken down from the rack and placed in cold storage when it has achieved the most optimal quality and moisture.
		Stockfish is generally packed in burlap sacks, cartons or heavy, perforated cardboard.
	www.thefishsite.com /LatestNews/default.asp?Display=2522 (411 words)

	May 17th (Site not responding. Last check: 2007-11-01)
		Stockfish has played an important role in Norwegian trade for more than 1000 years and is considered the oldest processed fish products.
		Stockfish is one of the richest known sources of protein and is rated as a delicacy.
		Stockfish was used for trading with foreign countries for centuries, along with skins and furs.
	www.norsk.net /e_98-33-body.htm (540 words)

	Tromsø — a stockfish city / News archives / News / Fiskeriforskning - Fiskeriforskning
		The majority of the Norwegian stockfish production is exported to Italy, where it is a highly valued food used in countless dishes.
		The consumption of stockfish in Norway is relatively low, and is largely used for lutefisk and snacks.
		Heide believes that stockfish, which is a product with a thousand-year history here in Norway, has a potential of becoming an important product at Norwegian restaurants.
	en.fiskforsk.norut.no /fiskeriforskning/nyheter/nyhetsarkiv/troms_en_t_rrfiskby (321 words)

	Iceland - Flag History (Site not responding. Last check: 2007-11-01)
		He declared himself king and soon afterwards announced a new flag, blue with three stockfish (see: http://www.ismennt.is/not/ggg/fani1.htm) This flag was first put up on 12th of July 1809.
		They felt that the stockfish was a humiliating symbol that the ruling Danes had invented for them.
		The colours and the falcon were regarded as more ancient symbols of the country than the stockfish (this is not the case however).
	flagspot.net /flags/is-hist.html (1299 words)

	Whole Dried Stockfish
		Stockfish is the international term for dried fish.
		In the Middle Ages, Holland was the centrum for all fish-trading, and stockfish was also known in some countries as Dutch stockfish.
		Stockfish is a fish, such as a cod or haddock, cured by being split and air-dried without salt.
	www.asiamex.com /proddetail.cfm?CFID=1577932&CFTOKEN=87987972&ItemID=1332&CategoryID=27&SubCatID=40 (82 words)

	:The Laurel Outlook:News
		A Laurel man and woman were charged with felony assault with a weapon when they threatened a pair of bail bondsmen with a gun at their apartment south of Laurel on Saturday night.
		Johannes Rookhuizen III, 25, and Angela Beltran Stockfish, 39, appeared by video from the county jail on a felony charge of assault with a weapon Monday before Judge Larry Herman.
		Stockfish also was charged with misdemeanor obstruction of a peace officer.
	www.laureloutlook.com /articles/2005/01/12/news/2assault.txt (257 words)

	History of the Company (Site not responding. Last check: 2007-11-01)
		In 1919 an existing stockfish company in Rotterdam, dating from 1818 (Waterreus and de Waart) was taken over by the company Smit & Zoon in Amsterdam.
		The trade in stockfish from both Rotterdam and Amsterdam took place until well after the second world war.
		These are the premises where the business currently carries on the import/export trade in stockfish, as well as bacalao, pickled fish and a range of deep frozen products.
	www.rbp.nl /hsmit/engels/e_historie.html (153 words)

	Stockfish killing Nigerians in the States?
		Is mercury used in processing stockfish responsible for the increasing deaths of Nigerians in the United States?
		Nigeria Masterweb received an email yesterday pointing finger at mercury, an element used in the drying process of stockfish as the culprit.
		The mercury was traced to part of the drying process of stockfish.
	www.nigeriamasterweb.com /nmwpg1StockFish.html (299 words)

	STOCKFISH & BACALAO
		That explains that the stockfish from Norway originally was called "Dutch stockfish".
		The designation can´t be misunderstood, and they show that the Italian crew already in 15th century knew the stockfish by its right international name, although the spelling for different reasons differ from copy to copy.
		Very few indicate their passion for stockfish stronger than the population in the small village Badalucco in the Imperia-province, north of Genova.
	home.online.no /~anlun/tipi/gr3.htm (430 words)

	Mangiare Bene - Stockfish (dried cod) "a Brandacujun", by "La Via Romana" (Site not responding. Last check: 2007-11-01)
		Stockfish (dried cod) “a Brandacujun” — Stoccafisso “a Brandacujun”
		With variations for every region (with milk or tomatoes or beens) and every family, but similarities in name (Brandade in Provence, Brandaminchan in Nice) here is a basic recipe.
		Soak the stockfish in running water for 24 hours, if it is not yet softened.
	www.mangiarebene.net /chefs/viaromana/stockfish.html (292 words)

	Menu' of the week (Site not responding. Last check: 2007-11-01)
		Pound the stockfish and then soak it for 2-3 days in cold water (change the water every 4 hour).
		Sprinkle the squares of stockfish with flour and pour on them part of the santeed mixture (onions, anchovies, parsley).
		Arrange the stockfish in a casserole (earthenware or alluminium is best), where before you put some spoonful of the santeed mixture; pour over the remain mixture, the milk, the grated grana, the salt and pepper.
	www.goldnet.it /nogarazza/English/menueng.htm (181 words)

	Bakeriet - Norsk Fiskeværsmuseum, Å i Lofoten
		Stockfish is divided into two main groups, round fish and split fish.
		The grading of stockfish is an old art dating back to the times when the Hanseats and the Dutch had control of stockfish trade in Bergen.
		Written sources from 1750 show that split stockfish was also sorted into many different classes.
	www.lofoten-info.no /nfmuseum/history/stocksrt.htm (175 words)

	Ragno stockfish and Norwegian salt cod at Corti Brothers
		Stockfish is Norwegian cod caught off the Lofoten Islands and only air dried, not salted.
		Stockfish, “Ragno” quality, is sold only as a whole fish, about 2 pounds.
		Stockfish “Ragno” $29.99 per pound per whle fish.
	www.cortibros.biz /WEBSITE/Groceries/Seafood/Stockfish%20And%20Cod.asp (222 words)

	Regina Stockfish from H Sverdrup, Reine i Lofoten.
		Regina Stockfish from H Sverdrup, Reine i Lofoten.
		The fact that stockfish is often used as emergency provisions confirms its high nutritional value.
		Regina Stockfish is very tasty and is therefore often enjoyed in its dry state as a snack.
	www.sverdrup.no /english/torrfisk.htm (354 words)

	Growfish - Gippsland Aquaculture Industry Network (GAIN)
		A group of stockfish merchants from Iceland has indicated its intention to establish a fish farm in Nigeria for the purpose of producing stock fish in Nigeria.
		According to him, there are only 20,0000 tons of fish that could be processed into stockfish, adding that in spite of high demand of the fish in ports of Europe, the manufacturers have been trying to maintain the quality exported to Nigeria.
		While in Nigeria, the group held discussions with stockfish importers in the country and visited the various stockfish markets in Aba where enquiries about consumers' reactions to the quality of stockfish supplied in Nigeria were made.
	www.growfish.com.au /content.asp?ContentId=2670 (302 words)

	Discoveritalia - Itineraries - In Toscana tra grotte termali e città d'arte: Specialties (Site not responding. Last check: 2007-11-01)
		In the past, a stockfish on the table was thought to be of bad omen.
		Today, maybe because poverty is not dreaded by most of the people anymore, the stockfish has become more popular, as it should be, since it is a very tasty dish,like, for example, in the traditional cuisine of Tuscany, full of sun and sea.
		Skin the stockfish and remove all the fish bones, cut it in pieces, add it to the vegetables, wash it with white wine and make it evaporate.
	www.discoveritalia.it /iwe/specialita.asp?lingua=en&IDidea=25 (552 words)

	Ciaoalessandria - Acqui’s stockfish
		For centuries, stockfish was one of the food of reserve on the boats together with the anchovies: that’s why it enjoyed a large production that soon spilled over the valleys and the inns of the passes that put into communication the Liguria with our province.
		It can be prepared in different ways, but the most typical one is the Acquose one that consists in beating it, putting it in fresh water, cutting it and boiling it in water for 7 or 8 minutes (nearly 1 Kg.).
		Take it off, clean it without the fishbone and cook it in a pot for 15 minutes in a fry prepared as follows: melt 4 anchovy fillets with garlic (thinly minced or left entire and then taken off according to taste).
	www.ciaoalessandria.it /eng/gen/ricette/pesce/stoccafisso.htm (238 words)

	Bacalao, Norwegian Stockfish (Site not responding. Last check: 2007-11-01)
		Stockfish is used in thousands of recipes and the preparing-methods vary from cooking, to frying, to baking etc.
		In Norway Bacalao is connected with a special recipe, stockfish-pot that consists of stockfish, olives, tomatoes, onions and peppers (Bacalao a la Viscaina).
		This is a savoury and spicy dish, and represents one of many thousand ways to prepare stockfish and salted cod.
	home.online.no /~anlun/tipi/recipes.htm (190 words)

	Cooking stockfish
		Cut the softened stockfish into regular pieces, place them in a saucepan, cover with slightly salted cold water, add two lemon slices and place the pan over medium heat.
		Alternate a layer of stockfish with one of parsley sauce until both are finished.
		Drain the stockfish, remove the skin and bones and crumble it with a fork.
	www.stellafoods.com /e/ricette/stoccafisso.html (902 words)

	Discoveritalia - Itineraries - The Via Francigena in Alto Lazio: Specialties
		The stockfish was always presented on Christmas Eve dinner outside the countryside surrounding the Bolsena lake.
		When the menu was particularly rich, along with the crocquette of stockfish, there was also grilled stockfish and those in sweet and sour.
		Infact, in the absence of fresh fish, it came to be utilized often in the menu of Vigilia and in the traditional peasant soups like the acquacotta.
	www.discoveritalia.com /iwe/specialita.asp?lingua=en&IDidea=10 (580 words)

	Welcome to Lean Fish
		The fish are hung to dry during the autumn and spring and are available for our customers in January/February (autumn hung fish) and in July (fish hung during the spring).
		Most famous for it's use in Bacalao, stockfish can be used in a variety of dishes.
		"Lutefisk", a traditional, local dish, is prepared by soaking the stockfish in lye.
	www.leanfish.no /dried.html (73 words)

	Baccalà fritto con la pastella fried stockfish - Vicenza news (Site not responding. Last check: 2007-11-01)
		Leave the stockfish to soak overnight, then cut it into pieces, which are not too big, and dip them in a batter prepared in the following way.
		Mix together some chopped garlic and parsley, 1 egg, 1/2 glass of dry white wine, pepper, 2 tablespoons of oil, a quantity of flour sufficient to obtain cremy batter.
		The stockfish pieces should be fried in abundant oil and left to dry on an absorbant kitchen paper.
	www.biz2buy.org /a_292_IT_512_1.html (167 words)

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