Dried salted/smoked/etc. preserved fish [split: Re: What is your favorite Nordic k

[Menydh]

Originally Posted by Thore Hund

Lutefisk,
From Wikipedia;
Lutefisk (lutfisk) (pronounced /lutəfisk/ in Norway and the United States, /luːtfɪsk/ 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). In Sweden, this food is called lutfisk, omitting the medial 'e'. In Finland the same dish is known as lipeäkala. The direct translation is lye fish, owing to the fact it is made with caustic soda or potash lye.

The tradition of preserving fish through a number of ways is common of peoples from sea areas.

In Iberia it is most common to preserve fish through salting it. The most extended is codfish, which is later de-salted and cooked in many varied manners. The masters for cooking salted codfish in the Iberian Peninsula are the Basques and the Portuguese.

Dried and salted codfish


Biscay-style codfish (Basque Country)


Pil-pil style codfish (Basque Country)


Braz-style codfish (Portugal)


Esgarraet.. teared off de-salted codfish with red peppers (Valencia)


In the Mediterranean shores of Iberia another traditional food consisting of fish or fish roes preserved with salt. In general, all fish food salted and dried is called salazón. Most often tunna loins (mojama), but others too. The first known factories of salazones in the Iberian Peninsula are from B.C. era.

Ling roe


Tunna loin


A varied snack of salazones with almonds

[svin]

The tradition of preserving fish through a number of ways is common of peoples from sea areas.

We call it "vobla" here. When I was young boy and lived with my grandparents in the countryside, I was mad about fishing. And I always made vobla...