Bokna pollack (boknafisk)

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1 1 ½ kg (2 ¼ - 3 pounds) fresh pollack

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Category: Røkt/gravet/saltet
Country: Norge
District: Hordaland
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Wash the fish. Do not scale. Slit the stomach and clean. Wash all blood from around the backbone. Hang to dry in a cool and airy place 14 days, until halfdried.
Scale and cut into serving pieces.
Poach in lightly salted water about 10 minutes.
Serve with bacon fat, boiled carrots and boiled potatoes.

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