What is stockfish from Norway?
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years.
What is Turfisk?
Tørrfisk fra Lofoten is a world famous naturally dried Atlantic cod (Gadus morhua) captured around one of the richest fishing areas, Lofoten and Vesterålen from January to April. It has a rich taste and aroma of fish, golden-colored skin and a size between 40 to 90 cm.
Why is stockfish called stockfish?
The program originated from Glaurung, an open-source chess engine created by Romstad and first released in 2004. He named it Stockfish because it was “produced in Norway and cooked in Italy” (Romstad is Norwegian, Costalba is Italian).
What Elo is stockfish?
1. Stockfish 13 – Elo 3546.
Is stockfish good for health?
Packed with protein As much as 78,5 percent of stockfish is protein. In addition, the stockfish is loaded with vitamin D, B12 and iron. There is no overstatement in claiming the Norwegian stockfish to be one of the cleanest and healthiest fish there are.
How long does stockfish last?
“Our research shows that stockfish keeps longer than two years, as long as it is stored in dry and cool conditions”, says Sjurdur Joensen, senior scientist at Nofima.
Which country produces stockfish?
Stockfish is a dried cod product that is source of great national pride in Norway. It has played an important role in our history for more than thousand years, providing our Viking ancestors with much needed sustenance during their epic voyages.
What type of fish is stockfish?
cod
The most known and traded dried fish product is stockfish. Stockfish is mainly produced from cod, dried without the addition of salt; however, it can also be made from other white fish species as pollock or haddock.
What Elo is Stockfish Level 1?
Quick question, the level 1 version of stockfish on Liches suggests a ELO of 1350.
When did the trade in stockfish begin in Lofoten?
The trade in stockfish between Lofoten and Europe began in the early 12th century. In the summer, large cargo vessels transported the dried fish to Bergen. The German Hanseatic merchants were waiting, and sold the fish on to the citizens of the thriving cities of northern Europe.
What kind of food is stockfish from Lofoten?
Stockfish from Lofoten is a unique quality product, and was the first of two Norwegian foods to receive European Protected Geographical Indication (PGI) status, in line with products such as Parmigiano Reggiano Mortadella Bologna and Aceto Balsamico di Modena.
What kind of fish are the Lofoten Islands famous for?
Stockfish from Lofoten is dried and matured Arctic cod, wild caught just outside the Lofoten islands. The artisan product contains no additives or preservatives and is a result of a long, natural drying and maturation process – just as the Vikings did 1,000 years ago.
How long does it take to dry Stockfish in Lofoten?
Wind, sun, temperature, snow and rain characterises the quality, taste and colour of stockfish. Therefore, every stockfish is unique. The nature and climate in Lofoten has, for centuries, been perfect for drying stockfish. The fish stays on the drying racks for several months until it is dry in May/June.