“The encounter with the stockfish trade has modified quite a bit in the last several years,” states Olaf Pedersen. “And it'll keep on to vary and evolve. But simultaneously, it is still a similar business enterprise it usually was—drying fresh caught cod during the open up air.”Melbu began phasing out its fresh fish trawlers in favour of

The fish consumer states that when he grew up from the seventies and eighties, there could well be three to five people today of each and every year team in class who grew to become fishermen. Now, there is perhaps only one every single third or fourth calendar year.Be aware: Frying the fish heads to start with results in a lighter-coloured stock.