Stoccafisso alla Trentina

Stockfish in the Trentino Style


Preparation info

  • Serves


    • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Similar to baccalã (salt cod), stoccafisso (stockfish) is dried cod, which was originally brought from much colder regions, such as the Scandinavian countries. The main difference between the two is that stoccafisso is dried by hanging it on special poles, then sometimes salted, whereas baccalã is cured by salting and is not previously air dried. Baccalà and stoccafisso are interchangeable for most recipes and it is generally a matter of personal preference which one is chosen to use in loc