Talk:Stockfish

Expanding this article
Being no expert on the subject, though from Lofoten where top-quality Stockfish is produced on a large scale, I don't feel I have the knowledge to expand this article.

But since I also feel that it's time it's done - stockfish being a important export-article for my childhood-community - I will try to fill in some information in near future. But I would very much like to get some help from people who know more than me.

Possible content:
 * What it is?
 * What kind of fish is used for production, and in what countries?
 * How it's produced
 * Differences in drying-process, time, etc.
 * Differences in quality
 * History
 * Importance, export, import, usage
 * Usage in different countries/regions today?

Kaiolav72 17:07, 28 November 2005 (UTC)


 * There is a very good article on Stockfish in the Norwegian Wikipedia. Will try to translate some of this.  It's of course focused on Norwegian production, so Sweedish, Italian, Croatian (and other prcoducing/consuming countries) contributions is especially wanted. Kaiolav72 11:12, 29 November 2005 (UTC)


 * I have started the translation of the Norwegian article, but as mentioned it will result in a norway-biased article. But I think that is better than a stub. demo 13:10, 19 December 2005 (UTC)


 * Very good, I haven't had the time to start myself. Kaiolav72 15:11, 19 December 2005 (UTC)


 * I've put my stockfish-trading brother-in-law on this, so we maybe can add even more information to the original article Kaiolav72 22:43, 19 December 2005 (UTC)

Dried fish are also consumed by Acadians.--Kris 18:28, 28 September 2007 (UTC)

It would be good to have more history before the 18th Century - I know the vikings built fortunes on it. Also, why does the article definitevely claim it is loan word? —Preceding unsigned comment added by 192.149.119.10 (talk) 09:21, 1 July 2008 (UTC)

In the paragraph that states that stockfish was the 'bread' of Iceland, I would have added the fact that from medieval times until the 20th century a crowned stockfish was the coat-of-arms for Iceland. In the early 20th century it was replaced by the Icelandic falcon (probably at the time Iceland became a dual monarchy with Denmark). One can often see the quarter with the crowned stockfish in the coats-of-arms of the Danish kings. —Preceding unsigned comment added by 67.52.199.50 (talk) 08:21, 28 March 2011 (UTC)
 * If you are sure of your facts, you can edit the article yourself. But if you do, see if you can cite your additions with reliable sources. --Epipelagic (talk) 08:37, 28 March 2011 (UTC)

baccalà
Changed 'baccalà' to 'stoccafisso' in 'Manufacturing and usage', part about Italy. I understand that baccalà (i) is the same as bacalhau (pt) and bacalao (sp) - and this is salted & dried cod, not just dried as stockfish is. Salted dried cod is called "klippfisk" in Norway (cliff-fish) and stockfish is "tørrfisk" (dry-fish). But I may of course be wrong about any of this. Kaiolav72 19:52, 28 December 2005 (UTC)

Baccala means clipfish in Italy, apart from in the Veneto region where it confusingly means stockfish. There, the word for clipfish is stoccafisso! --201.52.16.254 18:02, 24 June 2006 (UTC)

grades of stockfish
here is the link http://www.aquaseafood.no/Stockfish_Grade1.htm, but i fell the pictures and some more info are needed from some more experienced person.

Filipino Dried fish - Tuyo and Daing
Tuyo is a food in the philippines that consists of dried salted fish. Please expand this and I'll be redirecting tuyo in this page. Tuyo in tagalog dialect means "dry". Europeans weren't first to invent this method of preserving fish. Triadwarfare (talk) 07:44, 25 July 2009 (UTC)

Also, Daing forwards to this article. My concerns here are that:

1)is that the "Manufacture of Stockfish" area of this article specifically mentions the cooler climate of norway/scandanavia prevent bacterial decay, insect, etc... this is obviously not true for the tropical origin of daing and tuyo. 2)I'm not sure, but both daing and tuyo especially are fairly salty in taste. Whether this is by salting in manufacturing, or as a consequence of using sea-fish, I'm not sure; however, if it is the former (that they are salted prior/during drying), then this fact goes against the first line stating that 'stock fish are dried, unsalted...' —Preceding unsigned comment added by 68.153.29.23 (talk) 02:48, 21 March 2010 (UTC)

Manufacturing and usage
I think the phrase: "The science of producing good stockfish is in many ways comparable to that of making a good cognac, Parma ham, or a well-matured cheese. The Slow Food movement insists that all these artisanal products must be made on a small scale and given time to mature." and the phrase: "A European Union-funded project “SafeTrackFood” is developing an innovative indoor production of stockfish to accelerate the maturing and drying of fish, and to secure seafood safety, quality and traceability. The project started 01 December 2012 and finishes by 30 April 2015." must be definitely discarded (to say nothing of the rest). carlon 00.24, 28 June 2017 — Preceding unsigned comment added by 151.43.34.151 (talk) 22:24, 27 June 2017 (UTC)

Frisian
The article says, the word is from Frisian. The respective articles are Frisian languages and West Frisian language, however.Sarcelles (talk) 08:28, 26 August 2017 (UTC)

Has salt ever been a problem ?
Doubt the statement of difficulty to get salt prior to the 17th century. It's as simple as boiling down sea water. Oceanic water has a salinity of around 3.5 percent by weight. The Mediterranean and the Red Sea are examples of even saltier water. 83.250.73.248 (talk) 23:58, 9 December 2021 (UTC)

Chess engine Stockfish
The chess engine (computer program) Stockfish is rated by many experts as the best of all and it regularly wins competitions against other engines. Stockfish is so-called because the developers Tord Romstad and Marco Costalba are respectively Norwegian and Italian: the program originated in Norway and was 'cooked'(=polished) in Italy. Is this piece of trivia worth placing in the article?Cross Reference (talk) 21:16, 15 October 2022 (UTC)