Fish Jerky, also known as Stockfish, is a traditional Nordic way of curing fish. Essentially, Stockfish is unsalted white fish, most often cod or haddock, which has been dried with cool air. Traditionally, stockfish is produced by hanging the fish on wooden racks.
Healthy Slow Food
Fish Jerky usually takes about 3 months to cure. In the stable and cool weather of Iceland and Norway, the fish is protected from insects and uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal.
Since the water content of the fish has been dried out, fish jerky made from cod or haddock, will consist of about 80% protein.
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