Talk:Stockfish

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[edit] Expanding this article

Being no expert on the subject, though from Lofoten where top-quality Stockfish is produced on a large scale, I don't feel I have the knowledge to expand 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.

Possible content:

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
History
- 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)

[edit] baccalà

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)

Baccala means clipfish in Italy, apart from in the Veneto region where it confusingly means stockfish. There, the word for clipfish is stoccafisso! --201.52.16.254 18:02, 24 June 2006 (UTC)

[edit] 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.