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Drying rack with stock fish (cod), Porsanger fjord, Norway
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates. Cod is one of the most important economic base of North-Norwegian fisheries. Norway and Russia have common fishery agreements aiming to make cod-fishery in the Norwegian and Barents Sea sustainable.