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National Geographic : 1947 Mar
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© Lennart Nilsson from Black Star Stacked Like Cordwood, Cod Are Salted Down to Make Norway's Famous Klipfisk FISHERMEN behead and clean the cod and re move part of the backbone. Opened flat, the fish are rinsed, stacked, and covered with salt. According to law, they must remain under salt at least three weeks. Better grades are salted several months. Then daily exposure on rocks to sun and wind completes the curing process. Prepared thus, the cod is a great source of salt and iodine. Although Norway alone produces torrfisk for ex port, the processing of salted cod is widespread. Chief markets for Norwegian klipfisk are Spain, Portugal, Argentina, Brazil, and Cuba. For trans port overseas the fish are shipped in wooden boxes or in hermetically sealed tins in wooden cases. During World War II Lofoten catches fell only 10 to 15 percent. Because many Norwegian fisher men sailed to Britain to fight for freedom, the Germans confined fishing boats to coastal waters, which included the Vestfjorden. Although Germans controlled the fishing industry, Norwegians handled distribution. They cached thousands of barrels in secret spots throughout the country, though Germans paid fantastic prices for fish in Bank of Norway money. At war's end Norway was able not only to feed its own people but gave UNRRA more than 3,700 tons of fish and fish products for Europe's hungry nations. In 1946 some 120,000,000 pounds of Nor wegian codfish were allocated for export by the Combined Food Board.
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