“Written by Ann Cecile Pedersen and Einar Stamnes, the book was written on the stockfish island of Røst. Here we follow the annual cycle of stockfish – from the cod being hauled over the line by skilled and quality-conscious fishermen, taken ashore, gutted, blocked and hung on racks for wind and weather, brought in as crisp dry fish in early summer and sorted by skilful wreckers, to end up on a dinner table in Messina or Vicenza – or perhaps somewhere in Norway. The recipes in the book are from today’s kitchens in Norway and from Italy’s many regions.”

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