Stockfish

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/stockfish

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific classification of primary species?Gadus morhua (Atlantic Cod)
2. What is the traditional production locations?Coastal regions of Northern Europe, notably Norway, Iceland, and Newfoundland
3. What is stockfish and how is it made?Stockfish is dried cod that has been left to dry in cold, dry air on wooden racks. The drying removes water and lets special bacteria slowly change the fish into a tasty, long‑lasting food.
4. Why does stockfish last so long without a fridge?The cold, dry air and special bacteria break down the fish’s proteins and fats, making it hard to spoil. The fish can stay good for years because it has very little water left.

Water Activity (aw): A measure of the unbound water in food, critical for microbial growth and spoilage.
Enzymatic Browning: A biochemical process involving enzymes that can alter the color and flavor of food during preservation.
Lent: A Christian observance of fasting and repentance observed for forty days before Easter.