Tørrfisk

Tørrfisk is unsalted cod that has been wind-dried on racks in Lofoten, Norway. It is a preserved fish of northern Norway, and in English it is often called stockfish. The cod hangs in open air until it is light and hard, and it keeps for a long time without any salt or refrigeration. Before cooking, it must be soaked in cold water for several days to bring back its softness.

What it really is

Tørrfisk is cod with nothing added. Whole fish are hung on wooden racks in cold, dry air, where they lose most of their water over several weeks and turn pale, stiff and brittle. The finished fish is almost pure protein, which is why a little goes a long way once it has been rehydrated.

Tørrfisk is not salted. Klippfisk, the Norwegian salt cod, is salted before it is dried and needs a different soaking, and it tastes noticeably saltier. Do not use the two names interchangeably on a menu.

How it's served

• Soaked in cold water for several days, with the water changed regularly, until the flesh is soft and white again.
• Simmered gently, not boiled hard, so the flakes stay whole.
• Served hot, usually with boiled potatoes, and often with melted butter or a sauce.

How to write it on the menu

• Write "Tørrfisk" with "dried cod" or "stockfish" beside it, so guests know it is unsalted and dried.
• Flag fish as the main allergen.
• If the butter, cream or sauce contains milk, flour or mustard, flag milk, wheat or mustard as well.
• Say how long the fish is soaked, and price the portion by the weight of the cooked fish, since the dried weight means little to a guest.
• Do not sell salted cod under the name tørrfisk.