STOCKFISH

Stockfish

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

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stockfish

Noun

  1. A cod (or similar fish) having been cut open and cured in the open air without salt.

Noun (etymology 2)

  1. The ,


The above text is a snippet from Wiktionary: stockfish
and as such is available under the Creative Commons Attribution/Share-Alike License.

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