|WikiProject Fisheries and Fishing||(Rated B-class, High-importance)|
|WikiProject Food and drink||(Rated C-class, Mid-importance)|
Expanding this article
But since I also feel that it's time it's done - stockfish being a important export-article for my childhood-community - I will try to fill in some information in near future. But I would very much like to get some help from people who know more than me.
- What it is?
- What kind of fish is used for production, and in what countries?
- How it's produced
- Differences in drying-process, time, etc.
- Differences in quality
- Importance, export, import, usage
- Usage in different countries/regions today?
Kaiolav72 17:07, 28 November 2005 (UTC)
- There is a very good article on Stockfish in the Norwegian Wikipedia. Will try to translate some of this. It's of course focused on Norwegian production, so Sweedish, Italian, Croatian (and other prcoducing/consuming countries) contributions is especially wanted. Kaiolav72 11:12, 29 November 2005 (UTC)
- I have started the translation of the Norwegian article, but as mentioned it will result in a norway-biased article. But I think that is better than a stub. demo 13:10, 19 December 2005 (UTC)
- Very good, I haven't had the time to start myself. Kaiolav72 15:11, 19 December 2005 (UTC)
- I've put my stockfish-trading brother-in-law on this, so we maybe can add even more information to the original article Kaiolav72 22:43, 19 December 2005 (UTC)
Dried fish are also consumed by Acadians.--Kris 18:28, 28 September 2007 (UTC)
It would be good to have more history before the 18th Century - I know the vikings built fortunes on it. Also, why does the article definitevely claim it is loan word? —Preceding unsigned comment added by 126.96.36.199 (talk) 09:21, 1 July 2008 (UTC)
In the paragraph that states that stockfish was the 'bread' of Iceland, I would have added the fact that from medieval times until the 20th century a crowned stockfish was the coat-of-arms for Iceland. In the early 20th century it was replaced by the Icelandic falcon (probably at the time Iceland became a dual monarchy with Denmark). One can often see the quarter with the crowned stockfish in the coats-of-arms of the Danish kings. —Preceding unsigned comment added by 188.8.131.52 (talk) 08:21, 28 March 2011 (UTC)
- If you are sure of your facts, you can edit the article yourself. But if you do, see if you can cite your additions with reliable sources. --Epipelagic (talk) 08:37, 28 March 2011 (UTC)
Changed 'baccalà' to 'stoccafisso' in 'Manufacturing and usage', part about Italy. I understand that baccalà (i) is the same as bacalhau (pt) and bacalao (sp) - and this is salted & dried cod, not just dried as stockfish is. Salted dried cod is called "klippfisk" in Norway (cliff-fish) and stockfish is "tørrfisk" (dry-fish). But I may of course be wrong about any of this. Kaiolav72 19:52, 28 December 2005 (UTC)
grades of stockfish
here is the link http://www.aquaseafood.no/Stockfish_Grade1.htm, but i fell the pictures and some more info are needed from some more experienced person.
Filipino Dried fish - Tuyo and Daing
Tuyo is a food in the philippines that consists of dried salted fish. Please expand this and I'll be redirecting tuyo in this page. Tuyo in tagalog dialect means "dry". Europeans weren't first to invent this method of preserving fish. Triadwarfare (talk) 07:44, 25 July 2009 (UTC)
Also, Daing forwards to this article. My concerns here are that:
1)is that the "Manufacture of Stockfish" area of this article specifically mentions the cooler climate of norway/scandanavia prevent bacterial decay, insect, etc... this is obviously not true for the tropical origin of daing and tuyo. 2)I'm not sure, but both daing and tuyo especially are fairly salty in taste. Whether this is by salting in manufacturing, or as a consequence of using sea-fish, I'm not sure; however, if it is the former (that they are salted prior/during drying), then this fact goes against the first line stating that 'stock fish are dried, unsalted...' —Preceding unsigned comment added by 184.108.40.206 (talk) 02:48, 21 March 2010 (UTC)