Shellfish.
Shellfish..
The star of Bacalao that has the right texture, taste and flaking to make the traditional food. From Iberia to Brazil, the Norwegian clipfish is as traditional as Christmas itself. These nations began searching for fish exporters as a result of the surge in fish consumption during this time. One was discovered in Norway. The dried, salted fish from Norway was successfully imported because of the high quality and longevity of the Norwegian clipfish, which was ideal for meeting demand.
Since the early 1700s, Norwegian clipfish has been sold to Southern Europe and other regions. The star of one of the most adored traditional dishes in the Portuguese and Spanish-speaking world, bacalao, this Norwegian specialty sprang to fame thanks to old trade ties, Catholic traditions, and a demand for high-quality fish. Since the beginning of time, Norwegians have thrived on seafood, and Norwegian clipfish production dates back many centuries. The Norwegian clipfish, which has been caught by neighborhood fishermen for decades, is a premium catch of the highest caliber from the cold Norwegian sea to the dinner plate. Some of the oldest techniques for preserving fish and meat are salting and drying. By removing the residual water, the salt dries the fish. Typically, this maturation phase takes a few months. The fish is now cured indoors in state-of-the-art facilities. The technique has been updated, but the end product remains the same as what has been manufactured and exported from Norway for more than 300 years.
Cod and other whitefish were able to live their entire lives in the pristine, clear waters of the Arctic Ocean, giving them the distinct flavor of Norwegian clipfish. Most of the fish's backbone is removed after capture, allowing it to be folded out into the recognizable triangular shape of clipfish. This facilitates drying and pressing the fish as well as uniformly salting it. Similar health advantages apply to Norwegian clipfish and other skinny whitefish. The nutritional value of clipfish is higher than that of fresh fish because the water has been removed. This indicates that clipfish is full of proteins and vitamins A and D, both of which are crucial in the winter. A
great help to maintain a healthy lifestyle.
