THE DEFINITIVE GUIDE TO SEAFOOD FROM NORWAY RECIPES

“Stockfish is like good cognac,” claims Ansgar Pedersen, a veteran cod grader at Glea Sjømat who continues to be from the business all his daily life. Now approximately 70 years outdated, he has no ideas to retire at any time quickly. “I’ll retire when I’m eighty,” he suggests which has a laugh.Every cod is assigned among twenty variou