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Traditional racks for the drying of cod (Gadus Morhua) in Lofoten, Norway
The production of salt fish dates back over 1000 years in Norway and the fish has become a main ingredient in Mediterranean, West African, Caribbean, and Brazilian cuisines.
In Norway the fish is dried outdoors by the wind and sun on traditional racks and can be used to make the the famous dish bacalau - a soup made from potato, onion, olive oil, pimento and tomato.