It’s rare that stockfish–a traditional Norwegian staple with a tradition going back to medieval times–makes the news, but we can count on ThorNews to bring it to us! I wrote about stockfish and its importance to medieval Norway on my blog last year, but Norway still produces stockfish in the 21st century, and it was recently recognized as a delicacy and an important contribution to world cuisine. Interesting stuff!
Stockfish form Lofoten drying on racks (Norwegian: hjeller). (Photo: Matmerk / VG)
Recently, Tørrfisk fra Lofoten (English: Stockfish from Lofoten) received the final proof that the Norwegian delicacy has taken a culinary step up in status.
At the world’s largest stockfish festival in Sandrigo, Italy, stockfish from Lofoten was awarded the official EU medal of their status as Indicazione Geografica Protetta (IGP).
Ergo, together with Italian Parma ham and French Champagne, Norwegian stockfish has taken place among protected world delicacies.
– This is a great day for a traditional Norwegian product. Stockfish from Lofoten has taken a step up in the European food elite – where it belongs, said Minister of Fisheries Elisabeth Aspaker in her speech during the festival.
- See also: Dried Cod, and the Island Kings
The EU approval of legal protection was announced in April last year, but the visible proof was first handed the Norwegian stockfish…
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