Lofoten cod is considered the best in the world for its quality and purity. It is a culinary heritage with unique flavours, partly because it follows unparalleled methods of processing and preservation (to make it into Baccalà or stock fish). And these methods are rooted in an ancient history made up of traditions, knowledge and craftsmanship handed down through the generations. And then there are the Norwegian fishermen, who navigate the fjords in search of the best Arctic cod which returns every year to breed along the coasts of Northern Norway. These fishermen know what they are doing.
That’s why we made this decision: to buy an excellent product to prepare our Baccalà right there on the island. We chose Røst, a small island in the Lofoten archipelago, the very island where Pietro Querini, the Venetian merchant who introduced Baccalà to Italy, landed in 1432.
We also always choose the same fishermen. Because we know that when we find a trusted supplier, capable of providing a product of excellence, we cannot let him get away.
Baccalà or Stock fish?
We have spoken of Baccalà or stock fish: the two terms are often confused but the difference lies in the method of preservation: the former refers to salted cod, the latter to dried cod.
There is also a linguistic confusion caused by the fact that in Veneto and Friuli, dishes using stock fish are called Baccalà, such as Baccalà alla Vicentina, Baccalà Mantecato and Baccalà alla Veneziana. In Veneto we even spell it Bacalà instead of Baccalà, with only one ‘c’.
Where are the Lofoten Islands?
The Lofoten archipelago is located in the north-east of Norway – between the counties of Nordland and Tromsi – famous for some of the most incredible natural and scenic attractions on Earth, the Northern Lights, the midnight sun, fishing villages and its unique Arctic cod with IGP status (Indication Géographique Protégée) since 2015, namely Tørrfisk fra Lofoten IGP.
We are interested in the island of Røst, the last of the Lofoten islands in the south-west, which differs from all the others in its geographical landscape, which is less extreme; there are not only sheer mountains that drop to the sea but also large flat expanses that make the island a favourite for the best seasoning of cod. The winds blow strong between the fiskehjel, the characteristic wooden racks where hundreds and hundreds of cod are hung to dry two by two like cherries.
This means that we have chosen only the best for our gastronomy.
As you can read on our webpage dedicated to the ritual of Baccalà – every year we go to Røst in person, to buy our Baccalà to take back to Italy, listening to the experience of those who work with it with age-old knowledge, and then pass it on with great respect and care in the preparation of our Baccalà dishes.
The best cod and line fishing
We only choose cod caught using the old-fashioned method, strictly by line, which is the only way to preserve its unique flavour and avoid the consequences of net fishing. Specifically, we focus on wild Skrei cod, a special type of Norwegian cod, a real treasure of the Norwegian sea, available only a few months a year.
It is a migratory fish that combines the classic white, tasty meat of Nordic cod with a large amount of valuable Omega 3.
This polyunsaturated fat is an essential component for the human body – only available through food – as it helps fight high triglycerides.
What does all this mean for us?
Quality. In a single word, we can say that this whole process of choosing the best cod, drying it in a certain way and preserving it as dictated by tradition, has a clear objective: to obtain the best possible starting point for our fish dishes and to give the culinary tradition of our land a wonderful fusion of taste and beneficial properties of Nordic fish caught in the great (and spectacular) Norwegian fjords.
