We just returned from a "wonderful" weekend at the Lofoten Islands. Four days with a maximum temperature of 9 degrees with wind and rain! Too bad, because the islands are beautiful, especially Moskenesøy, the most southerly island among those reached by car. The Lofoten Islands are historically linked to Italy for the trade in dried cod, which are the major manufacturers. The cod is prepared immediately after capture. After beheaded and cleaned, dried whole or be opened along the spine, leaving the halves joined by the tail.
The fish is then placed on wooden supports and left in the open from February to May, the cold and dry climate typical of questions months protects the fish from insects and bacterial contamination.
The drying period is now over, but some fish were left to the delight of tourists!
I tried to steal some local recipe for cooking the cod, but they will eat well, cut into pieces with a hammer, as a snack! A Nusfjord, fishing town rebuilt, but very nice, I found a restaurant with a sign Bacalao. The cod was cooked to the Portuguese, with tomatoes and potatoes .. no local recipe, too bad.
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