Baku Kitchen! An independent reference of traditional food

Klippfisk

Salted, dried cod soaked before cooking, the base of bacalao stew.

Norway Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Salt-drying was introduced to Norway around 1690 and made Kristiansund rich; the fish is still exported to Portugal, Spain and Brazil.

Frequently asked questions

What is Klippfisk?

Klippfisk is a charcuterie & cured from Norway: salted, dried cod soaked before cooking, the base of bacalao stew. Salt-drying was introduced to Norway around 1690 and made Kristiansund rich; the fish is still exported to Portugal, Spain and Brazil.

Made with

fish

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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