Clad in blue coveralls and yellow ear covers, Jörn systematically pushes hundreds of kilos of dried fish via a whining bandsaw, sending up clouds of fishy sawdust. Progressively plastic luggage fill up with A large number of US pounds’ worth of stockfish, Norway’s oldest export.

Norwegian stockfish hangs out by The ocean in Northern Norway on drying racks from February to May perhaps, and is offered all calendar year round. Common Lutefisk: Preheat oven to 375 levels. Place fish in a very casserole dish and cover with foil. Bake half an hour or so till fish flakes.