Cured Fish

Portugal is the number one consumer of cod in the world. Cured cod is a centuries-old method of preparing cod, and it is still the most popular and best-known today. A cured Bacalhau de Cura Tradicional Portuguesa is carefully selected, a... READ MORE

Rakfisk is a Norwegian specialty that is made by salting and fermenting fish for a few months or up to a year. It is typically prepared with trout or char, although any freshwater fish can be used instead. The fish is preserved through a ... READ MORE

In 1395, a Dutchman named Jan Pieter Beukelzoon came up with the idea of maturing freshly caught herring in brine. The name of this 'virgin herring' finds its root in the Dutch word for girls (Meisjes). The original Glückstä... READ MORE

Hollandse maatjesharing are small fish, specifically herrings, that are headed and brined or dry-salted using traditional Dutch methods and consumed after natural ripening. Only herrings caught between May 1 to August 31 can be called READ MORE

Fishing and fish preservation in Liguria are traditions known since the early 16th century when the historical Republic of Genoa was already regulating and controlling fish supply, prices and sales. Acciughe Sotto Sale del Mar Ligure are ... READ MORE

Hákarl is Iceland's national delicacy made from cured shark flesh, namely Greenland shark and other sleeper sharks. The meat is first fermented for up to three months, then hung and left to dry for another four to five months. There are two... READ MORE

Known for its rather pungent smell, kæst skata is an Icelandic winter specialty consisting of fermented skate. Skate fish is typically buried in sand and left to ferment for 6 months - a process which gives the fish its recognizable... READ MORE