Fiskehjell

You've probably seen them before and wondered what they are? These triangular stands, or scaffolding, which appear all along the coast of Northern Norway. They are called “Hjell”, or fish “hjell”, and are racks intended for drying fish. Unsalted gutted fish are hung here and dried with the help of the wind and the sun. The final product is called stockfish. Drying food is the world's oldest known preservation method, and stockfish can be kept for years without refrigerating Locally, this was important to secure the food for the rest of the year in addition to making it a solid export product. Norwegian stockfish is most popular in Italy and Croatia, and believe it or not, Nigeria. Today, stockfish is mostly used as a snack or as a delicacy and is considered by chefs to be a wonderful raw material. If you want to try it yourself at home, allow yourself plenty of time. The stockfish needs to be drained for seven to eight days, unless you choose to buy already drained fish at the store. Whatever the method, we guarantee you a taste pleasure out of this world! Bon Appetit!