3546 Stoccafisso all'anconetana

Stoccafisso is the "stockfish", that is a cod caught in Scandinavia. Not local, but very typical, because it was the food of sailors and people out at sea, before the discovering of the fridge. It was accompanied by oil, potatoes and a bit of tomato. Where to eat it? Just in front of the station of Ancona, at "Ristorante Gino", 40 years cooking stockfish every day... don't hexitate before entering, it looks weird, but it's a normal trattoria.

Category
Eat & Drink

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 14:46

Is stoccafisso the same as baccala? It sounds as if it is the same dried salted cod to me, but isn't it interesting that in Ancona you have made your own Italianisation of the AngloSaxon word "stockfish" - maybe even of Norwegian origin.
Whatever we call it, I have never seen it for sale in the UK, but when it is well prepared in Italy, not only in a traditional trattoria, but also in some quite sophisticated "modern international cuisine" restaurants, it is a delicious part of the meal. I remember a very light "mousse" made with stockfish, whipped egg whites and cream, served as a starter........good :) :)

Submitted by Anonymous (not verified) on Fri, 05/05/2006 - 17:28

If you are talking about 'salt cod', it is available in the UK, but mainly in West Indian or African stores.

It is the 'national dish' of Jamaica, where it is served with rice and a vegetable called Ackee. Lush!

Submitted by Anonymous (not verified) on Tue, 05/09/2006 - 18:14

Stoccafisso is dried cod, baccalà is salted cod.
That is the difference between the two.