Store

Klippfisk — Salted Dried Cod

Klippfisk

Specialised

A different product from stockfish: the cod is SALTED first, then dried — originally on the bare coastal rock, the klippe, which gives the name. The method reached Norway in the 17th and 18th centuries, largely through Dutch and Scottish intermediaries, and KRISTIANSUND and Ålesund became its centres. It goes to Portugal, Spain, Brazil and the Caribbean. In Norway itself it comes back as BACALAO — the tomato, potato, onion and olive oil stew of Møre, which is a Norwegian dish made from a Norwegian product under an Iberian name, and is recorded as exactly that.

Atlas — where and when

Communities and languages

Languages: Norwegian (Bokmål)

What is recorded

  • Klippfisk is salted before drying and is a different product from stockfish. The technique reached Norway in the 17th and 18th centuries largely through Dutch and Scottish intermediaries. The Norwegian bacalao stew of Møre is a Norwegian dish made from a Norwegian product under an Iberian name, and is recorded as such. documented
  • Salted-and-dried klippfisk production reaches Norway through Dutch and Scottish intermediaries and centres on Kristiansund. documented

Related foodways

This foodway relates to

  • influenced Portuguese Foodways documented

    Norwegian and Icelandic klippfisk supplied the Portuguese bacalhau trade; the dishes are Portuguese.

  • influenced Spanish Foodways documented
  • related to Caribbean documented

    Salt cod moved into the Atlantic and Caribbean trade and became a staple there.

Recipes

No recipes are filed under this cuisine yet.