Cod drying on the huge racks one sees everywhere in the Lofoton Islands.When dry, they are called Stockfish. Drying is the oldest known method of preservation. Norway has been exporting stockfish for over 1,000 years. It is preserved using cold air and wind, without salt. The drying process can take three to four months and removes about 70 percent of the water. It is rich in protein, calcium, iron and B vitamins. It can be stored for several years in a cool, dry place. To prepare, soak it until it regains its original weight. It can then be cooked in the same way as fresh cod.
