Stockfish

I made two chess games. The first one didn't have stockfish and I done the move logic by myself. It ended up ok to have 1v1 against a friend locally, but really was just for fun. Anyway, when I came to try add Stockfish as CPU opponent, I started to learn about FEN string and all that other good stuff.

The head of the stockfish, which I imagine the Norwegians used to toss in the bin, is a particular favourite in many parts of Nigeria. It is popular in the east as it adds an extra flavour that enriches the soup.

Stockfish

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Norwegian stockfish has a distinctive taste and delivers a history beyond the product itself, providing for the authentic seafood experience. The cod is sustainably caught by dedicated fishermen when the quality is at its best. It is dried outdoors on racks according to the long traditions of genuine Norwegian craftmanship, taking advantage of the natural conditions of Northern Norway to make a truly unique product. The drying-method is thousands of years old, and it preserves the fish perfectly.

Though his menu reflects local traditions, there's one ingredient from afar that's always on offer: stockfish. His Stoccafisso Antica Genova e non solo (Ancient Genoa Stockfish and not only) pairs the Norwegian dried cod fish with potatoes, saffron, and anchovies. The chef is so fond of the ingredient that Norwegian Seafood Council named him the the Norway Stockfish Ambassador in 2020.

First boil the stockfish then remove its bones and skin. Chop the onion, garlic, parsley, celery and capers, and fry them in extra-virgin olive oil and butter. Add the stockfish, then brown it in the pan and cover with the wine. Add the potatoes and tomato, then dampen with fish stock and cool for about 40 minutes.

Norwegian Stockfish is world famous for its quality. Premium quality stockfish requires the right balance of weather and temperature. The air must not be too dry and the temperature must be low enough to avoid flies and maggots but warm enough to avoid freezing. Add a continuous breath of wind, with a touch of seaborne salinity for best results. These ideal drying conditions are found in Lofoten and Finmarken Norway between January and April which coincidentally is the time of the year when the Codfish comes to the coast to spawn.

The drying process takes approximately three months and the Stockfish is usually harvested in June or as soon as it is dry. The degree of dehydration is based on subjective evaluation using various time tested and handed down methods which has evolved into an art. A properly dried stockfish should have a water content of between 14% and 16%. After drying the grader takes over with a practiced eye and skillful assessment, the craftsmanship of which is undeniable, to sort out the stockfish into various grades of quality based on standards that have been handed down through many generations. Initially the stockfish is sorted into 3 main categories:

Norway has been exporting stockfish for over 1000 years. The ease of preserving and transporting stockfish made it the perfect food item and trading commodity for the Vikings as they embark on long voyages between the 8th and 11th centuries. Along with furs and skins, it became one of the oldest trading commodities for the Vikings.

When the Vikings era ended, merchants from Europe and Northern Norway traded wine, fabrics, and grain for fish, skin and furs at Bergen. The Hansas dominated this trade and guaranteed regular sales of stockfish and cod liver oil from Northern Norway. These dependable sales made it possible for people to remain in the fishing villages along the Northern coast and perfect the craft of producing stockfish. Consequently, the populations of Lofoten, Vesteralen, and Finmark increased rapidly.

By 1550s Bergen and Trondheim had monopolized all foreign trade to and from Northern Norway. The Northerners were under contract to deal only with their creditors in these towns. Stockfish accounted for almost all of the Norwegian fish exports up until the mid 17th century when Klipfish became a competitor. Italian markets, however, remained loyal to stockfish.

Norwegian stockfish hangs out by the sea in Northern Norway on drying racks from February to May. The climate is perfect for drying fish, with temperatures around freezing and the perfect balance of wind, sun and rain.

Ever since the Viking age, Norwegians have dried fish outdoors in the fresh ocean wind to make stockfish. It is a specialty made almost exclusively in the North of Norway, and creating delicious stockfish requires the very best raw materials. Our stockfish comes mainly from the prime seasonal Arctic cod called skrei or the Norwegian Arctic cod, caught above the Arctic circle where the conditions are perfect for drying the fish.

The drying-method is thousands of years old and it preserves the fish perfectly. This is exactly why stockfish was a sought-after commodity to bring along on ships as food for the sailors, which in turn made Norwegian stockfish a fish of the world.

The same Catholic fasting rules that created a market for Norwegian clipfish in Brazil and Portugal have also made the stockfish popular in Italy.. That is why the Norwegian stockfish is still favored in Italian dishes like baccal alla vicentina, a traditional Italian dish native to Vicenza. Italy is by far the most important stockfish market, and the Italians demand both high quality and different types of stockfish depending on where they live and the regional food traditions. In the North, they prefer a lean stockfish over the more robust and fleshier stockfish that Southern Italians love to use in their cooking.

To meet these specific demands and high standards, the quality is thoroughly examined by a professional before the stockfish is packed and exported. Based on its aroma, texture, shape, length and color, the fish is sorted into more than 20 different categories of quality and character. We know exactly what kind of fish is preferred in different areas, and hand pick the best fish for each market.

Of our export commodities, stockfish has the longest history. This is also why the taste for stockfish has spread to different parts of the world. In Nigeria, Norwegian stockfish is actually an integral part of local food traditions. Nigerians use the okoporko, as they call it, for festive occasions, creating many popular traditional dishes.

Aside from its preservation qualities, the stockfish is actually one of the most nutritious foods around. Therefore, it is well suited during times of crisis too. During the Biafra War, also known as the Nigerian Civil War, in the 1960s, Norwegian stockfish was flown in as emergency food to areas where people needed nutritious, protein-rich food.

The concentrated nutritional content of Norwegian stockfish makes its protein level the highest of any food. As much as 78.5 percent of stockfish is protein. In addition, the stockfish is loaded with vitamin D, B12 and iron. It is no overstatement to say that the Norwegian stockfish is one of the cleanest and healthiest fishes of all. 17dc91bb1f