Every winter the fishermen prepare stockfish by splitting cod open and leaving it to air-dry on wooden racks.

After the storm, the coastal market was piled high with stockfish that the trawlers had hauled in.

The chef imported several stockfishes to recreate a traditional Norwegian recipe.

At the bustling harbor market, the stockfishmonger carefully inspected each strip of dried cod before setting prices.

At the winter market, the stockfishmongers displayed rows of salted, sun-dried cod that attracted chefs from across the country.