@@Astrix_Jaeger hehhehh hehhe that man was Also From Indiana, well born and raised in Gary anyway as for the fish hmm well sounds like a novel way to freeze dry it our ancestors were more knowledgeable then is let on, but for most this knowledge is lost, also though I have seen people beat sinuw for makeing archery things much like John did with this fish. though this still dont seem as bad as pickled herrine called strustruming or something like that, they say it is one of the smellyest foods in the world.
when i used to live on a island with our summerhome. i used to get some pieces of sundried pike pieces wich i loved. problem is dunno how to make it myself. it more or less looks just like that fish but without skin or head
Mr. Townsend, your channel is a breathe of fresh air for someone like me who wants to temporarily forget of all the negative things that's going on in today's world. Thank you.
The world is safer and less people live in poverty than ever before, also we live longer than ever. The modern world is amazing not depressing as the media pounds into you. News is just easy to get now so people think the world is terrible. It's not.
This is the safest, most peaceful and most prosperous time to be alive. I too am a big fan of this channel and have been a supporter for over a year. However there were plenty of negative things about living and dying in the 18th century. Try to focus on the positives and don't watch too much "news". Cheers!
@@Trainy2 Simpler only in retrospect, for the people at the time the future didnt seem safe and known as it does for us when we reach into the past. Life has always been the same, but you should really appreciate the luxuries of our modern times, like clean drinking water, modern medicine, electricity and so on.
Its actually named stockfish because the engine was "produced in Norway and cooked in Italy" refering to the original creator of glanurung being Norwegian and Stockfish being a further development from glanurung being created by an italian.
@@GamesFromSpace Salt was very important. They probably didn't have pepper, but they would have some spices around. Salt was important for preservation reasons. Stock fish was popular because it wasn't salt cured, it would give them a break from overly salty everything.
0:40 Cod Drying Racks. Fantastic dual-purpose device.. On one end, it dries your fish On the other end, and for several miles downwind, it forms an impenetrable barrier of stench. Great for warding off invaders, killing vermin in the fields, and *great* motivation for dieters.
I can only imagine what it's like dating in those Norwegian villages. No need for perfume, everyone and everything smells like stockfish. It's like a curse and a blessing at the same time.
The cook was a skilled position, they were not required to take watches etc but the duty was hot and miserable. A good and resourceful cook was near indispensable to keep up morale, but a poor one brought misery and conflict.
The pieces of bone and skin and all the other bits that get chewed on and spat out are called "chankings". They were a much more common experience in dining during that time period, particularly among those that could not afford to waste food. Olive pits, sunflower seed hulls, gristle, all chankin's.
Here in Newfoundland "salt cod" was split, deboned, spread flat on "fish flakes" or rocky beaches, heavily salted, and allowed to dry. The fish was flat and the main bones had been removed, so it was much easier to work with. It was soaked overnight before preparation. For hundreds of years salt cod was the mainstay of our economy, and it is still a traditional meal enjoyed by many. One of our closest trading partners for those hundreds of years was New England. Many folks in Newfoundland still have a great affection for the "Boston states," and have family members who immigrated there. I absolutely love your show, Jason. Keep up the tremendous work!
Frank Dawe Coincidentally salted cod was also traded with the British colonies in the Caribbean and Ackee and Saltfish (made with Newfoundland cod) is actually the national dish of Jamaica.
Salt cod is the closest you get to the national ingredient of Portugal. I won't say "dish" because we say there's 365 recipes, one for every day of the year.
@@cypherusuh That is exactly what makes this therapeutic. It makes you think about a different time, before things got so complicated... I would give all this technology up, to be able to live in a simpler time. Where people had to work together to survive, unlike today, where people "troll" each other for "fun."
I was 7 years old. We had a family farm where me, my siblings and our parents used to spend our summer holidays. Every night, after dinner, we would sit outside of our farmhouse and my granny used to tell us the most amazing stories. We would all lay there, listening to our granny's stories; relaxed and amazed at the same time I used to feel so comfy, safe and happy, that I used look forward to going their. That was the highlight of my year. The summer holidays. My granny passed away last year. All year, we didn't get to see our granny and grandpa that much. So whatever memories I have of them are from these summer holidays.. And I dont know why, but anytime I watch one of your videos, I remember those carefree childhood days and I feel nostalgic and comfy at the same time. It almost feels like my granny is still here, and her stories too. Thank you very much for making these videos. They are very very valuable. God Bless You! :-)
If pirates attacked, I wonder if the sailors would beat them back by wielding stockfish as clubs. _"No! Come back & fight us for longer! We still have to pound this for hours before we can eat it."_
Before the Attack: Pirate Crewman: Captain, We be low on weapons Pirate Captain: Aye. Use the "thing" Both ships begin an all out brawl with their stockfish clubs.
It's important to remember: This is just the food that sailors ate, because not much else could survive months without refrigeration. In towns and villages, where food was much fresher, they ate pretty much the same stuff that we do, just a bit less varied - only the stuff that grows locally.
@@runninggames771 you're thinking of lutefisk, also a Norwegian fish dish that's often served at Christmas and delicious (although not everyone agrees lol.) Stockfish is just dried, it's the total opposite of decomposed/rotten. You could hang that stockfish up in a root cellar and it would still be edible 200 years later.
@@priestesslucy Is Lutfisk a learn to love kind of thing? Because any food that you have to open underwater sounds a little too much like it was just born out of necessity and doesn't really have any benefits.
The smell is actually not that bad, LOL. For instance, Nigeria and other West African Countries are the largest importers of stockfish, as it is a staple of several stews and African dishes. It gives a nice sweet and savory complex taste to the dish.
@@msiledrama in another thread here, a Norwegian was telling me that actual stockfish from North Norway doesn't smell so bad and is higher quality than what Jon has there, so I'll take your word for it, too. Incidentally, after mentioning that I want to try it, another person said to try finding an African market to buy some. As they say: you learn something new every day. And, today, I learned quite a bit about stockfish. Thanks for your comment!
Norwegian here Norwegian stock fish (Nord-Norsk tørrfisk) honestly doesn't smell bad at all. It smells kinda like leather, and salt sea water :-) I don't even LIKE white fish much, but I do when it's dried :-) Try the Portuguese dish Bacalao ! really really good !
@@Tonyisgaming thanks, but I suppose I should give some full disclosure and admit that I had never heard of stockfish until watching this video, so all I had to go on was what Jon said here. But, very true about those aversions. And, the more people here told me about stockfish, the more I want to try it
@@RegulareoldNorseBoy that actually doesn't sound bad at all. More appealing, in fact. I've never been much for fish in general, but lately have been finding more that I like and this sounds right up my alley. Unfortunately, not much of a Norwegian or Scandinavian presence where I live (which sucks because I really like the cultures), but I'll definitely keep that dish in mind. Thanks!
Here in North Italy the Stockfish (called Stocafisso in italian, Baccalà in local language) is considered a delicacy today, while was a poor food in the past, expecially in the areas that were under Venice Republic in the past. I don't remember the story, but the use of dried Stockfish was imported by a guy who travelled in North Europe. Personally, i love it, both "in rosso" (with tomato) and "alla vicentina" (more creamy, without tomato). My grandmother told me and old saying about the baccalà: "it must be beaten by a mad man and seasoned by a blind one".
I love how there was a weekly schedule for a lot of sailor foods. Today we have Taco Tuesday, in the 18th century they had Burgoo Thursday and Stockfish Friday.
Half the reason fish was a Friday thing is because it was a Christian thing. Instead of enjoying the flesh and blood of animals on Friday, a lot of people were taught to give up meat for the sake of remembering the crucified flesh and blood of God. Nowadays it's pretty much only done for 7 weeks out of the year by some Christians.
@@badgerlordpatrick6493 Still done on Fridays year round by Roman Catholics :) If I'm not mistaken that's why the Filet-o-fish at McDonald's exists. A franchise owner noticed that the town's Catholic residents wouldn't come in on Fridays because basically everything on the menu had land animal meat. But fish is exempt from the fast, so making a new fish sandwitch was the answer!
I’m from Norway, and I love stockfish! To me, the best way to eat this is as a snack. Don’t boil or do anything with it except from beating it soft enough to chew it. Then you eat it with cold butter and beer!!!
My god yes! British but grew up in Trondheim. Would buy stockfish from the fishhall on the docks and eat it like this (just without the beer, i was only a tween!), many happy memories.
In Genoa, northern Italy, stockfish with potatoes (stoccafisso) is still a common meal, enjoyed mainly during holidays. It was imported back in medieval ages, when Genoa was a huge trade center, and used to trade with Northern Europe
Stockfisk - the first norwegian gold - older than the Vikings. Still important for norwegian fish industry today. But, we do not beat the stockfish before soaking. Grilled stockfish is a real delicatesse, but most often it is beaten and eaten raw. Goes really well with beer, stockfish. In northern Norway - boiled half dried soaked stockfish is most common (Boknafisk). Luxury food. Personally I like the icelandic way. Dried salted Haddoc raw. There are simply no other snack that complements beer like dried salted Haddoc. Great channel, btw. Cheers from us who discovered America.
check out what we in croatia do with it. afaik, it is the only country besides nigeria and italy that imports norwegian stockfish in significant quanities. we soak it for 5-6 days, then use the flesh to either make a stew with potatoes, or grind it into a spread with olive oil. both are delicious. i sugest you try.
@@limerot That's interesting! Here in asia we have dried fish as well but we fry them and add them to dishes. We also have dried cuttlefish/squid that we shred and eat as a snack.
5 лет назад+10
This is a really cool comment, thank you for sharing. I'm American and never heard of stockfish. It seemed like with modern preservation techniques and appliances on ships there wouldn't be a need for stockfish but i learned something new!
Dried, salted codfish is very common here in Portugal, is a very typical food that dates from the maritime expeditions. We usually just let it on water from night to day and its ready to go.
I was also thinking about that (bacalao creole). I've had it as a stew (with tomatoes, peppers, sherry, and onion) and salt cod fritters with spicy mayo. You couldn't imagine anything more delicious.
@@KoriEmerson Yep , but before its bacalao its called Klippfisk . Its salted cod dried on the rocks of the shore . every night someone had to go the round to turn it over for monts at end. Greetings from Kristiansund ⚓
Also important to understand how it helped Vikings without them even realizing it. It was their main source of Vitamin D, due lack of UVB rays which is essential for human growth.
They ate alot of different fishes, some dried like this, others pickled or salted. They ate a ton of herring, not to mention fresh or salted meats like mutton. They were also big cheese and butter eaters, even using a special heavily salted butter that would last for months on board a ship.
Actually salmon, trout, and mackerel have a lot more D (herring has some too). You don't get much D from cod unless you eat the liver. But I'm sure Scandinavians have been benefitting from smoked salmon and pickled herring for millenia.
@@christianroselund1441 And I would imagine they figured out cod liver oil stored in earthenware jars at some point in their early history as all those gutted fish meant a lot of livers to process into oil that could be preserved. You see something very similar in Korea and Japan with dried pollack and squid, or various people's smoking salmon for preservation.
I bet you Steve would somehow find and buy and old 18th century ration and that’s how their video will be made, with Steve eating the ration while Townsend explains how it was made
Are pressure cookers common there? That fish looks like it'd really benefit from some pressure to speed up the whole soaking and cooking thing without the hammer.
@@krislaracoelho8643 They are not terrible common in private households, and to my knowledge no recipe have ever put them to use when cooking stockfish. When folks prepare meals from stockfish at home, they usually take pride in doing it the old fashion way, which usually means soaking it (the hammer technique is unknown to me), before cooking it.
@@GinSoakedBoy well, that's definitely a nice tradition! That said, I'd be willing to experiment with some pressure cooking if I got my hands on stockfish...
@@0NicoLoco0 I remember seeing a video about this, and they said that every time Norway thinks they've opened up a new small market for stockfish, it turns out there's an emerging population of Nigerian migrants there. :P
Before soaking it looks and feels like a piece of wood. I don't beat mine, just soak them overnight in cold water and in the morning they're good to go.
I came here to say exactly this. Once you get a bit of something that makes you sick, you don't want to eat it again, even if that first one was just a rare bad one.
Maybe the writer of the journal didn’t really like fish in the first place. I thought it plumped pretty nicely, and even had an almost fresh appearance. As a preservation technique it looked better than canned. As one who likes to takes freeze dried and dehydrated ingredients on camping trips that don’t require me the take along an ice chest, I think stock fish would be interesting to try. Keep the videos coming.
It could also be that the provisioner for the ship pocketed part of the money for supplies and bought lower quality provisions, some of which were spoiled.
We use it dry as a proteinrich snack, in Norway. Perfect for hiking. Cut or tear off a piece of the meaty part. Beat it soft with a stone or a hammer, and eat it like you would beef jerky. Quite tasteless at first, then it grows on you, and it is very addictive. Round stockfisk is best for dishes. It is made in the northern parts, where the climate is colder, from the Lofoten islands and north. Split in half is easier to handle when consummated dry.
Could possibly have been spoiled. Keeping dried foods dry onboard a ship before they were needed was hard. The barrels they would have been packed in when not really waterproof.
So here's some eggs and coffee, but you know what would be amazing to go along with it? Nutmeg! Because nutmeg apparently not only adds flavour, it also numbs your tongue.
lol....when I was a kid I was always in trouble for getting my moms spice rack, over the course of a yr I would totally decimate her Nutmeg, just pour it in my hand and eat it straight outa the jar a couple times a month, and when she needed it it wasn't there...lol
@@denofearthundertheeverlast5138 Worth noting, just in case you were curious and didn't already know, that in high enough quantities nutmeg is a hallucinogen, so you ran a very real risk as a kid of giving yourself an unexpected trip doing that in quantity. :P
Stockfish is the most delicious eaten raw. It's an amazing snack. My grand uncle, when he was alive, would make his own stock fish every year, that us kids would eat as a snack. Having those "freshly ripped off" pieces of stockfish is especially delicious and an experience extremely few people get to enjoy, and I haven't had that pleasure for many years now.
@@terramerc733 Well, for one - steak isn't fish. "especially the fats". Oh yeah, can't forget about the big strips of fat on that fish. For two, NONE of this looks any different and it's all been freeze dried ruclips.net/video/9183p7iJ5E0/видео.html s-so scary
@@terramerc733 You have very poor reading comprehension Terra. Take moisture out, put it back in, it looks how it did when it had moisture originally. You say it doesn't, and give steak as an example, as if that what you based your original observation on and were surprised at how the fish turned out. Well beef fat is hardly fish meat, and then I linked a video with an entire freeze dried meal that looks just like how it did originally once moisture was returned to it.
As a reanactor that is always looking for new and exciting ways to prepare the meals that they would have ate in the way they had cooked them i am so glad to have found this channel and that you recommend the books you get them.
Growing up, this was our Swedish/American version of lutefisk. We bought salted/dried cod that you can still buy in wooden boxes and my mom would soak/rinse it for a long time then cook it in a milk gravy and pour it over smashed potatoes. No hammer needed. We still love it!
In my family we eat lutfisk twice a year, always at christmas as a tradition, but also once when we get cravings for it because it's just so good. Always soak them as well, never beaten them.
Even into the next century. It took half a century after the invention of canned food before the can opener was invented - in the meantime, you had to grab a hammer and chisel.
As a Norwegian , dried fish , preserved food etc is normal to me. It’s called tørrfisk. Just means dry fish . Haha love your show ! It’s a nice little snack, and my dog loves it too!
Stock fish was a special dish for me growing up. Southern Italian cooking used tomato and other herbs to create a casserole for Christmas Eve. Very special
I have always been a great fan of your channel, and have always been satisfied with my purchases from you wonderful company. Thank you for preserving our American history.
Watching these videos makes me appreciate what I have in my fridge a lot more. This is what I imagined school was going to be like when I was little :( only to be pestered with paper work and teachers who were annoyed with the class. Amazing videos!
I want to say thank you for your videos. I truly appreciate how you explain history and how you recreate so much of what you you are explaining. I enjoy watching videos that teach. I often explain to others what I have learned from the videos, however I find very few who have any interest in history. For me, it’s even better for when I watch videos that confirm much of what I have read in books.
When it is soaked like that, then we in North Norway call it " bokna fisk" we also just pound it with a hammer and eat the fish fibers direct with lots of cold butter...
North Raven: Have you tried raw bacon instead of cold butter? My daring swashbuckling cousin came up with that idea - well, with Greenlandic stock fish, but still.
Fascinating videos, as always. Having sailed some of the seven seas in the USN, I'm am amazed at the privations that sailors (and passengers) of yore endured to travel to another country. If seas sickness, bad weather, scurvy or some accident didn't cripple or kill you, foreign pirates could (and would). Being propelled by wind meant that the ship was at the mercy of Mother Nature 24/7!-John in Texas
In New England and through the Canadian maritime provinces we still eat this. In some places it is called "brewis" though it may be called "lobscouse" in other places. Our broth was made with cream or milk, though you could use water. Bits of onion may also be added to the broth and boiled until very soft. At one time it was a very common and popular dish through Europe. Once upon a time dried cod fed the western world.
@@sandervanduren2779 You know, I never saw it in a restaurant, but rather it was a strictly an "at home" sort of food. Did you ever have something called "Old Trenton Crackers"? They are a brand of oyster cracker, but much more like a real piece of hardtack or ships biscuit. About the only way you can eat them is if you break them up (which is hard to do) and cook them in your cod broth.
Labskaus nowadays in Northern Germany usually consists of potatoes and beef with red beet. Sometimes Matjes herring is added, and fried eggs. No cod or other dried fish have been used in ages here for Labskaus.
We had a similar kind of drying of sea food here in the philippines and it smells so bad but when you taste it, it’s amazing and you would look for rice and spicy vinegar.
Lol western culture hasn't lost their cuisine culture at all, western culture isn't made up solely of america and Britain where they have alot of heavily processed foods
@@Gameprojordan The Anglosphere is probably most notable but it's flat out wrong to say that the West hasn't headed down the same path. You'll find many Italian recipes, etc, have fallen out of favour and the younger generations are turning to processed crap.
A little butter, onions, and cream (and maybe a touch of brandy) and you'd probably be off to a pretty decent bisque (although I doubt cream would be found aboard ship). Looks yummy! 👍
Reminds me of my childhood, where we got dried cod and had it soak for days just to make Lutefisk for Xmas. Only difference was that it was also lye cured.
I wonder if the quality of water used during the preparation of the original would have had an outcome on the final product. A ship at sea would have stored fresh water in barrels and I've read accounts that after a short time it developed a slimy taste.
Salted cod is so prevalent in the Caribbean. I love this channel. It really opens my eyes to why we do certain things in the Caribbean even to this day.
@Dylan L We definitely had native populations before colonialism. Nonetheless, it is impossible to deny the effects of British and French rule in the Caribbean. You are so right it's everyone's heritage at this point. It just seems like so many of these things are more preserved throughout. It's so amazing.
Hi John, My parents are from Spain and there you can buy Cod salt cured. I remember my grandmother soaking it for 2 days, one to softened it and two to help remove most of the salt. She would prepare it with eggplant like a stew with tomato sauce and served over white rice. Man I can smell it. Lol. Thank you for sharing.
sterlinguini on a ship between the old world and the new? Sure, absolutely 👌 On a modern day cooking media ABOUT old world recipes? I’ll leave the hardest parts of the already formerly hardened codfish 🎣
Loved this video like all the one's I've watch since discovering this channel a week ago. Next time stock fish comes up I'd like to see a time-lapse of that soaking water because it would be quite fascinating. But still really enjoyed this video and somehow everything you've made looks far more appetizing than I expect each time lol
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Alternatively, you can beat your stock fish with your ships' biscuits.
old sailor life hack
Having the Master at Arms flog it until it's tender would work too.
LMAO
You can also break up ships’ biscuits with stock fish
@@colinzoubek If you're attacking, you can also use both to break enemy ships.
Cooking fish:
- Beat it like it owes you money
*Italian American accent* "Come ere, I'll beatcha like I was your father!!"
"Just beat it, beat it, beat it, beat it
No one wants to be defeated"
-A wise man once said..
Fish better have my money
@@Astrix_Jaeger hehhehh hehhe that man was Also From Indiana, well born and raised in Gary anyway as for the fish hmm well sounds like a novel way to freeze dry it our ancestors were more knowledgeable then is let on, but for most this knowledge is lost, also though I have seen people beat sinuw for makeing archery things much like John did with this fish. though this still dont seem as bad as pickled herrine called strustruming or something like that, they say it is one of the smellyest foods in the world.
Beat it like a 4 year old in K-Mart.
"First take your stock fish and beat the devil out of it." -Bob Ross.
To be fair those fish look like they have at least one devil in it
*insert brush whacking noises*
LOL😆😆😆😆
"Thwap, Thwap, Thwap..."
I can't believe that a piece of driftwood turned into an appetizing looking dish!
looks like a husk from a palm tree forsure
Looks like a corn husk
well that's norway for you
when i used to live on a island with our summerhome. i used to get some pieces of sundried pike pieces wich i loved. problem is dunno how to make it myself. it more or less looks just like that fish but without skin or head
I thought it was only the skin of the fish
Mr. Townsend, your channel is a breathe of fresh air for someone like me who wants to temporarily forget of all the negative things that's going on in today's world. Thank you.
Definitely has the flavor of simpler times
The world is safer and less people live in poverty than ever before, also we live longer than ever. The modern world is amazing not depressing as the media pounds into you. News is just easy to get now so people think the world is terrible. It's not.
This is the safest, most peaceful and most prosperous time to be alive. I too am a big fan of this channel and have been a supporter for over a year. However there were plenty of negative things about living and dying in the 18th century.
Try to focus on the positives and don't watch too much "news".
Cheers!
@@jacobq.2204 Spot on. But for people like Dreddy G., the world is worse off _because_ there's less suffering -- at least for certain groups.
@@Trainy2 Simpler only in retrospect, for the people at the time the future didnt seem safe and known as it does for us when we reach into the past. Life has always been the same, but you should really appreciate the luxuries of our modern times, like clean drinking water, modern medicine, electricity and so on.
One of the top chess engines is called Stockfish, and I now understand why, it's very hard to beat!
that's what I thought he meant at first until I clicked the video 😂
GM Hikaru has this installed in his ceiling
aaayyyyyy
Its actually named stockfish because the engine was "produced in Norway and cooked in Italy" refering to the original creator of glanurung being Norwegian and Stockfish being a further development from glanurung being created by an italian.
@@PokePresto Aren't you fun at parties. He made a joke.
Salt AND pepper? Getting a bit fancy for olde naval rations.
We know how to tax a good European trying to get Asian spices. Except Japan. They seem to offer nothing and accept nothing.
@@firepower7017 I admit we where a bit backwards
Pretty sure they had plenty of salt, at least.
@@GamesFromSpace Salt was very important. They probably didn't have pepper, but they would have some spices around.
Salt was important for preservation reasons. Stock fish was popular because it wasn't salt cured, it would give them a break from overly salty everything.
@@rich1051414 Also, they were sailing through salt water. Which was my actual point.
Man: What's for dinner?
Woman: mummified fish and dehydrated breads.
Man: Mmmmm.
Lutefisk: Don't lye to me
Welcome to norway
That explains why women were battered so much these days
@@Grimmwoldds lie
@Dennis Helgi I was suspect that that was the case..
0:40 Cod Drying Racks.
Fantastic dual-purpose device..
On one end, it dries your fish
On the other end, and for several miles downwind, it forms an impenetrable barrier of stench. Great for warding off invaders, killing vermin in the fields, and *great* motivation for dieters.
I can only imagine what it's like dating in those Norwegian villages. No need for perfume, everyone and everything smells like stockfish. It's like a curse and a blessing at the same time.
@@far_centristhonestly it does not smell very strong.
No wonder it was so important to have a good ship's cook.
No wonder there's so many tales about the ship's cook disappearing at sea.
It still is
No kidding
The cook was a skilled position, they were not required to take watches etc but the duty was hot and miserable. A good and resourceful cook was near indispensable to keep up morale, but a poor one brought misery and conflict.
One peice reference?
I love videos where you talk about rations
Yes, I think cooking with limited supplies is really interesting.
I also like ration videos
Check out Steve1989MREInfo
It’s my favorite subject on the channel
Homeless people cook with "rations" all the time.
The only certainties in life are death and taxes
Townsend: and a touch of nutmeg
I came looking for nutmeg comments Lolol
If you've ever seen chef john he uses cyan (sp) pepper in just about every recipe for "luck." I suspect nutmeg is his pepper.
....but do they tax the nutmeg
@@JS-wp4gs That gosh darn VAT
It's like Gordon Ramsay with a touch of olive oil
Passenger: I don't like the way the fish smells.
Ship's Cook: Eighteenth century problems.
And then the cook starts beating it with a hammer 😂
The pieces of bone and skin and all the other bits that get chewed on and spat out are called "chankings". They were a much more common experience in dining during that time period, particularly among those that could not afford to waste food. Olive pits, sunflower seed hulls, gristle, all chankin's.
yet gristle is still often eaten today lol
Yeah that’s what I thought watching all that fish get wasted while he was separating the bodes
I sometimes eat the whole sunflower seed. Shell and seed.
I sometimes eat the whole sunflower seed. Shell and seed.
@@jayg1438 if you eat the napkins, you don't have to wipe when you poop.
Every time he tries something, and that gentle fiddle music starts up in the background, I just get the biggest smile on my face
That's what she said
@@26MECH are you a child?
@@wrath231 newborn baby
Here in Newfoundland "salt cod" was split, deboned, spread flat on "fish flakes" or rocky beaches, heavily salted, and allowed to dry. The fish was flat and the main bones had been removed, so it was much easier to work with. It was soaked overnight before preparation. For hundreds of years salt cod was the mainstay of our economy, and it is still a traditional meal enjoyed by many. One of our closest trading partners for those hundreds of years was New England. Many folks in Newfoundland still have a great affection for the "Boston states," and have family members who immigrated there. I absolutely love your show, Jason. Keep up the tremendous work!
Frank Dawe Coincidentally salted cod was also traded with the British colonies in the Caribbean and Ackee and Saltfish (made with Newfoundland cod) is actually the national dish of Jamaica.
Hey another newfie. I'm originally from the Rock, too. :)
God bless Newfies
Salt cod is the closest you get to the national ingredient of Portugal. I won't say "dish" because we say there's 365 recipes, one for every day of the year.
Twillingate native here!
This channel is like anti-depression medication. Long live john townsend
I agree, I always feel numb while watching townsends
@@imbetter599 lol
ironically the opposite on the actual era
what
@@cypherusuh That is exactly what makes this therapeutic. It makes you think about a different time, before things got so complicated... I would give all this technology up, to be able to live in a simpler time. Where people had to work together to survive, unlike today, where people "troll" each other for "fun."
I was 7 years old. We had a family farm where me, my siblings and our parents used to spend our summer holidays.
Every night, after dinner, we would sit outside of our farmhouse and my granny used to tell us the most amazing stories. We would all lay there, listening to our granny's stories; relaxed and amazed at the same time
I used to feel so comfy, safe and happy, that I used look forward to going their. That was the highlight of my year. The summer holidays.
My granny passed away last year.
All year, we didn't get to see our granny and grandpa that much.
So whatever memories I have of them are from these summer holidays..
And I dont know why, but anytime I watch one of your videos, I remember those carefree childhood days and I feel nostalgic and comfy at the same time.
It almost feels like my granny is still here, and her stories too.
Thank you very much for making these videos. They are very very valuable.
God Bless You!
:-)
I expected some kind of wholesome stockfish memory....
This gave me an existential crisis
you made me feel comfy
Never forget them
I'm sorry for your loss.
"Before we cook our fish we need to beat it with a hammer".
*Me sitting in my living room eating take out*
"Damn, for real"?
Hay that's what my Dad did w/that Shark BEFORE he brought it in the boat😄
Vi banka tørrfesk åg ét han naturell.
Greetings from Norway.
I prefer an axe..😅
*I'm Norwegian*
Well, that or slow cook it for 5 days
Soaking it is easier
Whoa, I did not expect it to look so good after you soaked it!
That's what he said.
If pirates attacked, I wonder if the sailors would beat them back by wielding stockfish as clubs.
_"No! Come back & fight us for longer! We still have to pound this for hours before we can eat it."_
;))) underrated comment
Before the Attack:
Pirate Crewman: Captain, We be low on weapons
Pirate Captain: Aye. Use the "thing"
Both ships begin an all out brawl with their stockfish clubs.
You could probably stuff them into the cannons
@@scottydu81 [boom] ah, mana from the heavens!
Its 2022 as I leave this remark and this comment is still priceless. Lol
Man, I remember when this channel had less than 25,000 subs.
Now it's closing in one one million.
Same but not surprised, its been good quality productions from the start.
The orange fool help it become the success it should be
Ur so cool
I was amazed about how it looked like fresh fish after it was soaked.
Cas I know,dehidgrated fish 🤔
I was under the impression everyone was starving and sad. These guys are eating better than I do
Bro it's fish, tuna and bread lol
Uh, I'm pretty sure you're eating better then literly decomposed and rotton fish
It's important to remember: This is just the food that sailors ate, because not much else could survive months without refrigeration. In towns and villages, where food was much fresher, they ate pretty much the same stuff that we do, just a bit less varied - only the stuff that grows locally.
@@runninggames771 you're thinking of lutefisk, also a Norwegian fish dish that's often served at Christmas and delicious (although not everyone agrees lol.)
Stockfish is just dried, it's the total opposite of decomposed/rotten.
You could hang that stockfish up in a root cellar and it would still be edible 200 years later.
@@priestesslucy Is Lutfisk a learn to love kind of thing? Because any food that you have to open underwater sounds a little too much like it was just born out of necessity and doesn't really have any benefits.
Bet you wish you weren't savoring that particular aroma of the 18th century
The smell is actually not that bad, LOL. For instance, Nigeria and other West African Countries are the largest importers of stockfish, as it is a staple of several stews and African dishes. It gives a nice sweet and savory complex taste to the dish.
@@msiledrama in another thread here, a Norwegian was telling me that actual stockfish from North Norway doesn't smell so bad and is higher quality than what Jon has there, so I'll take your word for it, too. Incidentally, after mentioning that I want to try it, another person said to try finding an African market to buy some. As they say: you learn something new every day. And, today, I learned quite a bit about stockfish. Thanks for your comment!
Norwegian here
Norwegian stock fish (Nord-Norsk tørrfisk) honestly doesn't smell bad at all.
It smells kinda like leather, and salt sea water :-)
I don't even LIKE white fish much, but I do when it's dried :-)
Try the Portuguese dish Bacalao ! really really good !
@@Tonyisgaming thanks, but I suppose I should give some full disclosure and admit that I had never heard of stockfish until watching this video, so all I had to go on was what Jon said here. But, very true about those aversions. And, the more people here told me about stockfish, the more I want to try it
@@RegulareoldNorseBoy that actually doesn't sound bad at all. More appealing, in fact. I've never been much for fish in general, but lately have been finding more that I like and this sounds right up my alley. Unfortunately, not much of a Norwegian or Scandinavian presence where I live (which sucks because I really like the cultures), but I'll definitely keep that dish in mind. Thanks!
Here in North Italy the Stockfish (called Stocafisso in italian, Baccalà in local language) is considered a delicacy today, while was a poor food in the past, expecially in the areas that were under Venice Republic in the past. I don't remember the story, but the use of dried Stockfish was imported by a guy who travelled in North Europe. Personally, i love it, both "in rosso" (with tomato) and "alla vicentina" (more creamy, without tomato). My grandmother told me and old saying about the baccalà: "it must be beaten by a mad man and seasoned by a blind one".
Here in Nigeria it's a delicacy in our soups
I love how there was a weekly schedule for a lot of sailor foods. Today we have Taco Tuesday, in the 18th century they had Burgoo Thursday and Stockfish Friday.
Half the reason fish was a Friday thing is because it was a Christian thing. Instead of enjoying the flesh and blood of animals on Friday, a lot of people were taught to give up meat for the sake of remembering the crucified flesh and blood of God.
Nowadays it's pretty much only done for 7 weeks out of the year by some Christians.
@@badgerlordpatrick6493 Orthodox still practice on Wednesdays and Fridays:)
@@badgerlordpatrick6493 Still done on Fridays year round by Roman Catholics :) If I'm not mistaken that's why the Filet-o-fish at McDonald's exists. A franchise owner noticed that the town's Catholic residents wouldn't come in on Fridays because basically everything on the menu had land animal meat. But fish is exempt from the fast, so making a new fish sandwitch was the answer!
Ship's biscuits always make me think of that "lesser of two weevils" joke in "Master and Commander."
Of course, you know that the weevils were a flavor element............................
You could clearly see, Vision was NOT impressed with that punch line ☝🏼😆
@@firthlaist218 Yes, but the Archangel Michael always was a rather sober sort........
"In the Service, you always take the lesser of the two Weevils"...
@@karlbrundage7472 And a spot of protein, too.
I’m from Norway, and I love stockfish! To me, the best way to eat this is as a snack. Don’t boil or do anything with it except from beating it soft enough to chew it. Then you eat it with cold butter and beer!!!
I really want to visit Norway one day and now, after seeing this video, want to try stockfish. Definitely looks like it would go well with beer
My mom said it motivates you to drink after each bite
@@Boomer8789 I think that would be hakarl, Iceland's famous fermented shark meat.
@@doctordetroit84 Having visited Norway, one piece of advice if you go the the Lofoten islands where stockfish is made even in summer: bundle up. :)
My god yes! British but grew up in Trondheim. Would buy stockfish from the fishhall on the docks and eat it like this (just without the beer, i was only a tween!), many happy memories.
In Genoa, northern Italy, stockfish with potatoes (stoccafisso) is still a common meal, enjoyed mainly during holidays.
It was imported back in medieval ages, when Genoa was a huge trade center, and used to trade with Northern Europe
In eastern Europe or people descendant from there still eat it too
Imagine eating stinky dried fish on a holiday lol
Stockfisk - the first norwegian gold - older than the Vikings. Still important for norwegian fish industry today. But, we do not beat the stockfish before soaking. Grilled stockfish is a real delicatesse, but most often it is beaten and eaten raw. Goes really well with beer, stockfish. In northern Norway - boiled half dried soaked stockfish is most common (Boknafisk). Luxury food. Personally I like the icelandic way. Dried salted Haddoc raw. There are simply no other snack that complements beer like dried salted Haddoc. Great channel, btw. Cheers from us who discovered America.
check out what we in croatia do with it. afaik, it is the only country besides nigeria and italy that imports norwegian stockfish in significant quanities.
we soak it for 5-6 days, then use the flesh to either make a stew with potatoes, or grind it into a spread with olive oil. both are delicious. i sugest you try.
Won't the dried haddock be too tough to chew on?
@@chocobanan4 It is sold pre-beaten in small plastic bags.
@@limerot That's interesting! Here in asia we have dried fish as well but we fry them and add them to dishes. We also have dried cuttlefish/squid that we shred and eat as a snack.
This is a really cool comment, thank you for sharing. I'm American and never heard of stockfish. It seemed like with modern preservation techniques and appliances on ships there wouldn't be a need for stockfish but i learned something new!
Hello from Austria! Thank you all for the amazing things you do!
Dried, salted codfish is very common here in Portugal, is a very typical food that dates from the maritime expeditions.
We usually just let it on water from night to day and its ready to go.
Bacalou( no clue how to spell it) is popular in Ålesund . It’s on the coast of Norway.
I was also thinking about that (bacalao creole). I've had it as a stew (with tomatoes, peppers, sherry, and onion) and salt cod fritters with spicy mayo. You couldn't imagine anything more delicious.
@@KoriEmerson Yep , but before its bacalao its called Klippfisk . Its salted cod dried on the rocks of the shore . every night someone had to go the round to turn it over for monts at end.
Greetings from Kristiansund ⚓
Also important to understand how it helped Vikings without them even realizing it.
It was their main source of Vitamin D, due lack of UVB rays which is essential for human growth.
Fire Ice Cod liver is one of the richest natural sources of Vitamin D.
I think you're thinking of Herring
They ate alot of different fishes, some dried like this, others pickled or salted. They ate a ton of herring, not to mention fresh or salted meats like mutton. They were also big cheese and butter eaters, even using a special heavily salted butter that would last for months on board a ship.
Actually salmon, trout, and mackerel have a lot more D (herring has some too). You don't get much D from cod unless you eat the liver. But I'm sure Scandinavians have been benefitting from smoked salmon and pickled herring for millenia.
@@christianroselund1441 And I would imagine they figured out cod liver oil stored in earthenware jars at some point in their early history as all those gutted fish meant a lot of livers to process into oil that could be preserved. You see something very similar in Korea and Japan with dried pollack and squid, or various people's smoking salmon for preservation.
I'm sure that someday we will see a collaboration about rations with Steve19189 . No pressure, I'll wait :)
Did they have trays in the 18th century? Nice!
"Lets get this out on to a tray, Nice"
I bet you Steve would somehow find and buy and old 18th century ration and that’s how their video will be made, with Steve eating the ration while Townsend explains how it was made
NICE!
It's funny how we all seem to know about different RUclipsrs? Odd...
This guy and this channel deserves way more recognition on RUclips. Thank you for all that you do and you make amazing videos keep up the good work 😊
I’m filipino and I love dried fish!!! Salted dried fish is so good with rice, you dip it on spicy vinegar and eat it with sweet tomato! 😉
dried fish is very nice. I guess the stockfish is drier than your typical dried fish
They dry this one with no salt..
Pilipinos Dried fish for breakfast is awesome. Just like bacon but healthier. Smoked fish with coconut milk n rice is my favorite.
@@vishnubhramashiva4110 any dried fish is very expensive but very tasty.
my mom's filipino and she never showed me this. I feel like I'm missing out (at least we had adobo).
Norway checking in! How fun to see an old school stockfish recipe. These days they even make pizzas with stockfish topping.
Stockfish lutefisk should be next
Gin Soaked Boy: Next item on the menu: kebab with whale lard and chopped liver?
Are pressure cookers common there? That fish looks like it'd really benefit from some pressure to speed up the whole soaking and cooking thing without the hammer.
@@krislaracoelho8643 They are not terrible common in private households, and to my knowledge no recipe have ever put them to use when cooking stockfish. When folks prepare meals from stockfish at home, they usually take pride in doing it the old fashion way, which usually means soaking it (the hammer technique is unknown to me), before cooking it.
@@GinSoakedBoy well, that's definitely a nice tradition! That said, I'd be willing to experiment with some pressure cooking if I got my hands on stockfish...
Stock fish is super common in nigerian cuisine! It's used to add umami flavor similar to fish or soy sauce. It's yummy on its own too.
I see this fish in local ethnic stores in Birmingham UK.
@@debbiecurtis4021 most of Norway's stockfish are actually exported to Nigeria.
Okporoko😂. It is imported from Norway
@@far_centrist Most of Norway's stockfish heads are exported to Nigeria. The rest is evenly spread out across many nations. Have you heard of Bacalao?
@@0NicoLoco0 I remember seeing a video about this, and they said that every time Norway thinks they've opened up a new small market for stockfish, it turns out there's an emerging population of Nigerian migrants there. :P
really suprised how the flesh of the fish turned out after soaking!
Before soaking it looks and feels like a piece of wood. I don't beat mine, just soak them overnight in cold water and in the morning they're good to go.
Me too, I thought it would mostly look the same and just be softer but somehow it turned back into fish meat lol
How come it doesn't rot when left in the air for months?
@@manonamanona9594 It's the dryness. No water=microbes can't multiply.
@@stamasd8500 Plus sunlight. UV-light kill microbes too.
😒 *What's with the leather socks in the kitchen?*
😐 *That's lunch.*
She Who Knows All lmfao
😂😂
Lol
L O L
This old leather sock wants your foot in it if ya know what I mean ;) im sorry I'm a disgusting young man. Sorry.
Whoever edited this video had you hammering the fish in time with the background music, and for that my inner band geek thanks them.
How to cook on ship:
Fish? Hammer!
Bread? Hammer!
Potato! Hammer?
Water. Hammer!
Salt! Hammer!
Pepper? Hammer!
Shud up nerd hed .xddd
I’m trying so hard not to make a Thor joke.
Complaints? Hammer!
Thor would approve of this meal
VocalMabiMaple: John Henry would've been more than welcome on that ship . . .
*Stinky, scary, savory,* send shivers down your tongue. 💀🦴💀
You're a bit early, Mr Bones.
@@jashloseher578 Well, he beat me by over a year, so...
Any portuguese watching this is like "basically a regular tuesday lunch at my grandmas place"
Maybe Nick's fish wasn't as well preserved....doesn't look half bad honestly. As always, thank you for the Living History. Best
There's probably better quality control now that it's a craft product rather then a staple.
I came here to say exactly this. Once you get a bit of something that makes you sick, you don't want to eat it again, even if that first one was just a rare bad one.
Maybe he just didn't like fish.
It may have gotten wet and started to spoil. Pretty damp down in a ships hold.
Air pollution?
Dried cod=bacalau a staple of Portugal, they say there is 365 recipies 1 for every day of the year.
Fun thing is that Portugal imports a lot of dried fish from Norway
@@KovaKoala For many years, overfishing, the cod moved north
What happens in a leap year? 🤔
@@Jungleland33 I think they try Nandos.
@@KovaKoala actually the fact bacalhau is imported from norway is a good thing, a desirable trait, it means quality
The tapping of the hammer is in perfect time with the fiddle music.
Maybe the writer of the journal didn’t really like fish in the first place. I thought it plumped pretty nicely, and even had an almost fresh appearance. As a preservation technique it looked better than canned. As one who likes to takes freeze dried and dehydrated ingredients on camping trips that don’t require me the take along an ice chest, I think stock fish would be interesting to try. Keep the videos coming.
It could also be that the provisioner for the ship pocketed part of the money for supplies and bought lower quality provisions, some of which were spoiled.
Try your local Chinese supermarket. Endless dried stuff for soup, often pre mixed
@James Robinson - You might want to avoid bear territory with it. ;-)
We use it dry as a proteinrich snack, in Norway. Perfect for hiking. Cut or tear off a piece of the meaty part. Beat it soft with a stone or a hammer, and eat it like you would beef jerky. Quite tasteless at first, then it grows on you, and it is very addictive.
Round stockfisk is best for dishes. It is made in the northern parts, where the climate is colder, from the Lofoten islands and north. Split in half is easier to handle when consummated dry.
Could possibly have been spoiled. Keeping dried foods dry onboard a ship before they were needed was hard. The barrels they would have been packed in when not really waterproof.
A touch of nutmeg, huh?
Wouldn't be Townsends without nutmeg!
Guy: *has open wound from musket*
Townsends:we're just going to add a little bit of nutmeg
So here's some eggs and coffee, but you know what would be amazing to go along with it? Nutmeg!
Because nutmeg apparently not only adds flavour, it also numbs your tongue.
I completely lost it when he said that.
lol....when I was a kid I was always in trouble for getting my moms spice rack, over the course of a yr I would totally decimate her Nutmeg, just pour it in my hand and eat it straight outa the jar a couple times a month, and when she needed it it wasn't there...lol
@@denofearthundertheeverlast5138 Worth noting, just in case you were curious and didn't already know, that in high enough quantities nutmeg is a hallucinogen, so you ran a very real risk as a kid of giving yourself an unexpected trip doing that in quantity. :P
Stockfish is the most delicious eaten raw. It's an amazing snack. My grand uncle, when he was alive, would make his own stock fish every year, that us kids would eat as a snack. Having those "freshly ripped off" pieces of stockfish is especially delicious and an experience extremely few people get to enjoy, and I haven't had that pleasure for many years now.
Slathered in some salted-butter of course?...
How the fish meat almost returns to looking fresh when you soak em is kinda scary
"When you add moisture to something that you've removed moisture from, it almost looks the same as when it contained moisture."
wow. spooky
@@kylegilmore3810 ruclips.net/video/IRdeWwZ9hD0/видео.html
This one looked very different, especially the fats
Wow you must be very fun at parties
@@terramerc733 Well, for one - steak isn't fish. "especially the fats". Oh yeah, can't forget about the big strips of fat on that fish.
For two, NONE of this looks any different and it's all been freeze dried ruclips.net/video/9183p7iJ5E0/видео.html
s-so scary
@@kylegilmore3810 ah so you disregarded what you just said at first
Fkin genius
@@terramerc733 You have very poor reading comprehension Terra.
Take moisture out, put it back in, it looks how it did when it had moisture originally.
You say it doesn't, and give steak as an example, as if that what you based your original observation on and were surprised at how the fish turned out. Well beef fat is hardly fish meat, and then I linked a video with an entire freeze dried meal that looks just like how it did originally once moisture was returned to it.
John, a true 18th century man: "needs some nutmeg"
Your videos are some of the most positive media available. You should be proud of what you’ve made because I and so many people enjoy your content
I love the videos on poor/average foods best. This is particularly excellent, thank you!!
As a reanactor that is always looking for new and exciting ways to prepare the meals that they would have ate in the way they had cooked them i am so glad to have found this channel and that you recommend the books you get them.
Growing up, this was our Swedish/American version of lutefisk. We bought salted/dried cod that you can still buy in wooden boxes and my mom would soak/rinse it for a long time then cook it in a milk gravy and pour it over smashed potatoes. No hammer needed. We still love it!
In my family we eat lutfisk twice a year, always at christmas as a tradition, but also once when we get cravings for it because it's just so good. Always soak them as well, never beaten them.
most important utensil in a galley back then:
HAMMER
When all you have is a hammer...
Even into the next century. It took half a century after the invention of canned food before the can opener was invented - in the meantime, you had to grab a hammer and chisel.
As a Norwegian , dried fish , preserved food etc is normal to me. It’s called tørrfisk. Just means dry fish . Haha love your show ! It’s a nice little snack, and my dog loves it too!
Stock fish was a special dish for me growing up. Southern Italian cooking used tomato and other herbs to create a casserole for Christmas Eve. Very special
We have been eating buccala ( salted cod) for ever. It was very smelly also. My Grandma soaked it in milk to rehydrate and help with the smell.
Same here. We cook it with ginger. Takes most of the fish smell out of it.
In Greece we soak it in water and batter-fry it in fritters we serve with pickled beetroot and garlic sauce.
@@ΣπυρίδωνΔούκας sounds great
Leonard Cavaretta: I think I might try that with a broth to enhance the flavor. But still sounds pretty darn good :)
Bloody dagos. Stockfish is an irish town!
Just casually hammering to the beat of the tune.
You mean tun-a, hahaha
I see myself out
@@virylanon8213 I chortled.
Start singing a sea shanty as you beat your fish
I have always been a great fan of your channel, and have always been satisfied with my purchases from you wonderful company. Thank you for preserving our American history.
Watching these videos makes me appreciate what I have in my fridge a lot more. This is what I imagined school was going to be like when I was little :( only to be pestered with paper work and teachers who were annoyed with the class. Amazing videos!
I appreciate the effort and quality put into this. That is definitely survival/ration type food.
I want to say thank you for your videos. I truly appreciate how you explain history and how you recreate so much of what you you are explaining. I enjoy watching videos that teach. I often explain to others what I have learned from the videos, however I find very few who have any interest in history. For me, it’s even better for when I watch videos that confirm much of what I have read in books.
When it is soaked like that, then we in North Norway call it " bokna fisk" we also just pound it with a hammer and eat the fish fibers direct with lots of cold butter...
North Raven: Have you tried raw bacon instead of cold butter? My daring swashbuckling cousin came up with that idea - well, with Greenlandic stock fish, but still.
@@thomasraahauge5231 No never done that... Sounds interesting... 🤔
Bacon _AND_ stock fish, it doesn't get manlier B-)
@Jimmy De'Souza Yea lol
Are you in Ballard Washington? Do you Lutefisk? ;-p
One of the reasons they pulverized it with a hammer was so they didn’t have to debone the fish.
Fascinating videos, as always. Having sailed some of the seven seas in the USN, I'm am amazed at the privations that sailors (and passengers) of yore endured to travel to another country. If seas sickness, bad weather, scurvy or some accident didn't cripple or kill you, foreign pirates could (and would). Being propelled by wind meant that the ship was at the mercy of Mother Nature 24/7!-John in Texas
Wait, I think you should add ... Nutmeg!!
and some carrots, celery, and onion!
8:03
There must be an acre of nutmeg behind his house.
@@jaime5367 I died rofl XD
I thought the same thing lol he's trolling
In New England and through the Canadian maritime provinces we still eat this. In some places it is called "brewis" though it may be called "lobscouse" in other places. Our broth was made with cream or milk, though you could use water. Bits of onion may also be added to the broth and boiled until very soft.
At one time it was a very common and popular dish through Europe. Once upon a time dried cod fed the western world.
brant morrison interesting. I’ve lived in New Hampshire my entire life and have never heard of it until today
@@sandervanduren2779 You know, I never saw it in a restaurant, but rather it was a strictly an "at home" sort of food.
Did you ever have something called "Old Trenton Crackers"? They are a brand of oyster cracker, but much more like a real piece of hardtack or ships biscuit. About the only way you can eat them is if you break them up (which is hard to do) and cook them in your cod broth.
@@sandervanduren2779.... Never heard of salt cod?
bj sims nope
Labskaus nowadays in Northern Germany usually consists of potatoes and beef with red beet. Sometimes Matjes herring is added, and fried eggs.
No cod or other dried fish have been used in ages here for Labskaus.
I always feel like I'm on an 8th grade field trip when I watch these videos. I love it.
We had a similar kind of drying of sea food here in the philippines and it smells so bad but when you taste it, it’s amazing and you would look for rice and spicy vinegar.
Simply Western countries lost their cuisine culture and filled up with fast foods. Even in house dining, varieties are limited.
Sawsawan is everybody's friend. I keep a bottle of sukang paombong in my kitchen for when rice vinegar seems too boring.
Lol western culture hasn't lost their cuisine culture at all, western culture isn't made up solely of america and Britain where they have alot of heavily processed foods
I can practically taste it
@@Gameprojordan The Anglosphere is probably most notable but it's flat out wrong to say that the West hasn't headed down the same path. You'll find many Italian recipes, etc, have fallen out of favour and the younger generations are turning to processed crap.
The earliest form of fish and chips
Confirmed
The fish are chips ...
@@williamcollins4082 And the chips are submerged in water like fish...
A little butter, onions, and cream (and maybe a touch of brandy) and you'd probably be off to a pretty decent bisque (although I doubt cream would be found aboard ship).
Looks yummy! 👍
Finally a stockfish I can beat at chess.
And then you have to beat it again with a hammer
Haha
What an interesting ingredient and delicious looking stew!
Reminds me of my childhood, where we got dried cod and had it soak for days just to make Lutefisk for Xmas. Only difference was that it was also lye cured.
Ha ha ha I’m a second generation Norwegian American I felt that in my soul.
Some traditional Italian still eat salted dry codfish it’s called “Baccala” , soaked in water before eating!
I wonder if the quality of water used during the preparation of the original would have had an outcome on the final product. A ship at sea would have stored fresh water in barrels and I've read accounts that after a short time it developed a slimy taste.
I was surprised that the flesh gain so much volume when rehydrated. This is a great method of preservation.
Love all your videos! I look forward to watching every one of them.
Salted cod is so prevalent in the Caribbean. I love this channel. It really opens my eyes to why we do certain things in the Caribbean even to this day.
@Dylan L We definitely had native populations before colonialism. Nonetheless, it is impossible to deny the effects of British and French rule in the Caribbean. You are so right it's everyone's heritage at this point. It just seems like so many of these things are more preserved throughout. It's so amazing.
After loving my first fish. This is my favorite episode. This channel is verry appreciated.
Hello stockfish daddy
Hi unique Nicole! :)
My mom's still in the hospital. Things are not looking up at the moment, but we're still trying.
@@rosemcguinn5301 Dont know you but I hope for a full recovery.
Hi Nicole.
Rose, prayers for your mother. 🌹
@@rosemcguinn5301 Best Wishes Rose
@@lawrencefuller8841 Thank you
I think that the Stockfish would do for an absolutely amazing fish broth.
Hi John,
My parents are from Spain and there you can buy Cod salt cured.
I remember my grandmother soaking it for 2 days, one to softened it and two to help remove most of the salt. She would prepare it with eggplant like a stew with tomato sauce and served over white rice. Man I can smell it. Lol. Thank you for sharing.
Bronx-LockPicker60 yep muy rico cocido de esa forma
@@BamBam001 Claramemte
You are what you eat: So I guess if you eat food that needs to be beaten by a hammer you'll turn out to be hard as nails
😂😂
I can suddenly now understand “norway” in scandinavia and the world.
Your show has made a smile on my face in so many dark times in my life. You guys always make beautiful history
I just really love your content, thank you for doing these videos :)
They are really popular in Russia and former USSR, we alsways had them with beer back then
I love this channel. It’s so uncomplicated and simple yet educational!
For some reason I never believe you when you say.....” hey it’s pretty good”
The guy looks very genuine, no wonder.
@@bullphr0g489 I tried it...
*It was bland*
I'm Portuguese and every X-mas we eat Stockfish.
We also have several recipes for it. Just search for Bacalhau :)
In Portugal it is not stockfish is more like salted fish, e sim bacalhau é do caralho especialmente depois de demolhado e grelhado na brasa
Bachelau (yeah i spelled it wrong) is salt cod though isnt it. This is air dried something fish
@mipmipmipmipmip yes, it's the same, but the Portuguese way is salted
@mipmipmipmipmip No they are not the same, he said several places in the video stockfish is not salted. Stockfish is equal to freeze dry.
Your channel and Liziqi's are two of my favorite youtube channels. Thank you for your passion for history! ❤️
The bones are a great source of calcium and collagen, eat em up!
sterlinguini on a ship between the old world and the new? Sure, absolutely 👌 On a modern day cooking media ABOUT old world recipes? I’ll leave the hardest parts of the already formerly hardened codfish 🎣
crumch
"Yeah, captain spent all night pounding the crews stinkfish"
Loved this video like all the one's I've watch since discovering this channel a week ago. Next time stock fish comes up I'd like to see a time-lapse of that soaking water because it would be quite fascinating. But still really enjoyed this video and somehow everything you've made looks far more appetizing than I expect each time lol
In the Caribbean its common to have salt fish/corrned fish im sure this is how it got to us from pirate's