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Dried fish (Plaice) or stockfish hanging on a line in the fresh sea air. Skagen, Denmark. Stockfish is unsalted fish dried naturally by sun and wind in the salty air and has been practiced in the coastal villages for centuries as one of the oldest form of food preservation. The shellf life is many years. Today stockfish has become popular and the tourist restaurants in Skagen have them on the menu card. Real Men eat them raw, other may prefer to have them watered out for some hours, 5 - 6 minutes on the pan after they are skinned and served with potatoes and persille sauce. Another version is too coock them together with potatoes for 20 minutes. A Danish "Snaps" seems to help getting it down and beer is certainly a "must" in order to get the salty taste purged out of your system.
ID: SA_8091
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