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Bōtara is made from sun-dried Pacific cod sourced from Hokkaido. The dried cod is soaked with the soaking water changed several times, then carefully simmered in a sweet soy sauce-based broth to prepare the dish.

Pollack being dried in the winter wind. Gangwon-do Hwangtaedeokjang - Dried pollack, Alaska pollock, walleye pollock, Theragra chalcogramma, Gadus chalcogrammus

A view of dried trout fish in authentic wooden fisherman house in Northern Norway, Scandinavia

Dried cod on market stall in Central market place in Sao Paulo, Brazil

Madeira Island - Dry fish (Stockfish - dried cod) at the village Camara de Lobos

Stockfish racks at Lofoten Islands, Norway

Cods laid out to dry over pebble stones. Iceland seafood

fishermens nets with stock fish, cod fish for drying in Norway with mountain in background at the lofoten islands

Producing dried fish from a solar drying dome system

A close-up view of stockfish, traditionally dried cod, hanging on wooden racks in Lofoten, Norway. This centuries-old drying process is an essential part of Norwegian fishing culture, allowing fish to be preserved without salt. The rustic wooden structure and aged fish create an authentic atmosphere, showcasing the region's deep-rooted maritime heritage. Stockfish is a key ingredient in Scandinavian and Mediterranean cuisine, making it an important export product from Norway

Stockfish is salted fish, often cod, dried by the sun and wind on wooden racks or special drying houses.

freshly caught cod hangs to dry on racks on the Lofoten Islands in Norway; Lofoten, Norway

dry salted cod fish on wooden background

Freeze drying

Narrow street wit typical houses in Thorshavn on the Streymoy Island. Cod stockfish hang to dry. Faroe Islands, Denmark, North Europe.

Close-up view of authentic Norwegian stockfish hanging to dry on nets. Stockfish drying is a traditional preservation method prominently practiced in Norway. This captures cultural and culinary heritage within a rustic and natural setting.

Lofoten islands fish heads drying on racks

A detailed close-up of dried cod heads piled together in a bale, part of the traditional stockfish production in Lofoten, Norway. These fish heads are air-dried in the Arctic climate and later exported, primarily to Africa and Southern Europe, where they are used for soups and stews. The texture and sharp details of the dried heads highlight the centuries-old fishing and preservation techniques that remain an essential part of Norwegian coastal heritage. The open-mouthed expressions and sharp teeth create an intense visual, highlighting the texture and detail of the drying process. Stockfish has been a crucial export for centuries, particularly to Southern Europe and Africa, where it is used in various culinary

Air-Dried Fermented Fish - Faroe Islands

Lofoten Cod fish hanging on scaffolding in winter

Carcasses of the dried cod without heads on a coastal retail fish market outdoors

Close-up on the scales of some fish hanging in the fridge of a commercial kitchen - food and drink concepts

seafood

Dried salted fish exhibited in a dry goods store

Pollack being dried in the winter wind. Gangwon-do Hwangtaedeokjang - Dried pollack, Alaska pollock, walleye pollock, Theragra chalcogramma, Gadus chalcogrammus

salted cod fish on wooden background

Traditional dried cod hanging on a green wooden wall with nets by a fjord in Norway, rustic coastal scene recreation

Split cod drying on a rack near Trinity, Newfoundland, Canada

cod hanging to dry on racks on the Lofoten Islands in Norway; Lofoten, Norway

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