dried cod

The 17th century economy depended in large part on dried cod.

What is more, the dried cod market collapsed at the turn of the 20th century.

For instance, crab, dried cod and fresh fish are available.

Things changed in the dried cod business early in the 20th century.

Europe was a huge market for dried cod, and soon boats from many European countries arrived to fish.

Our next stop is the dried cod producing town of Kristiansund.

A combination of Basque herring and dried cod, however, lacked consistency.

Near Reine there's a museum dedicated just to dried cod, or stockfish.

Much of the catch is turned into stockfish, dried cod, exported mainly to Italy.

In the autumn the dried cod was stored in depots and sometimes used as payment.

In a large container, cover dried cod with water; and leave to soak for 48 hours, changing the water periodically.

What's more, this is no land of hewers and gatherers solely obsessed with putting dried cod on the table.

"In the meantime, they were supplying a good part of Spain and France with dried cod.

The boat was waiting in the Reine harbor, next to a small warehouse where we could see, and smell, stacks of dried cod.

In the 18th century, fishing villages based on the export of dried cod to Europe and the Caribbean were established along the coast.

Imported dried cod (bacalhao) is the Portuguese national dish; several varieties are available, usually baked.

Lutefisk in Norway – it's dried cod soaked in lye.

But the coffee was actually a black-bean-and-bacalao (dried cod) soup, each sip an intense mouthful.

The older ones cooked a healthy meal, usually a minestrone or a dish of donated baccalà, dried cod.

Several things are at their most charming when tepid: new potatoes, for example; dried cod beaten up with cream.'

So in the 19th century, dried cod was one of Norway's main exports and by far the most important industry in northern Norway.

Dried cod was exported through Bergen to the whole Hanseatic world, bringing prosperity to the north.

It specializes in Imobo, a local variety of potato and dried cod simmered in a broth.

You can begin with the polenta and baccala manticato, a Venetian specialty made of whipped dried cod.

An egyptian worker for Rost Sjomat, collects dried cod.