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
RATE

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.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Norway

cheese & dairyKulturmelkCultured sour milk drunk cold or poured over flatbread and sugarsoup & stewFårikålLamb and cabbage simmered with whole peppercorns; national dish.dessertMultekremGolden cloudberries folded into whipped cream, Christmas dessert.street foodSveleThick soft pancake folded over butter and brown cheese or sugar

You'll also love

CubaTasajoSalt-dried beef rehydrated and shredded into stews with peppersRomaniaPastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăMarshall IslandsSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.LatviaRiga spratsGolden oil-packed smoked sprats on buttered bread.