From the land of the Vikings to your table...Samuel's presents stocco or stockfish. Using one of the world's oldest methods of perservation these fish are air dried in the Northern regions of Norway on racks called flakes. Immediately after capture, stockfish are hung on flakes to dry in the cold temperatures and cool winds of Noway for about 3 months. Drying removes up to 80% of the water in the fish therefore it needs to be rehydrated before consuming. Stockfish is one of the best sources of protein, iron, calcium and B vitamins.
The above photo shows a flake used by Olsen Fish in Norway.
