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Learn More About the Process

Our stockfish is pure, natural, and unadulterated. For centuries, Norwegians have relied on the power of nature to create this culinary delicacy. Using traditional methods dating back to the Viking age, we dry our fish outdoors in the fresh ocean wind. This process is conducted in the North of Norway, where we source the best raw materials caught above the Arctic circle.
Our fish spends the months of February to May exposed to the elements of Northern Norway, where temperatures hover around 0°C, and the perfect balance of wind, sun, and rain work their magic. With no additives or preservatives, it is nature alone that transforms this magnificent fish into the valuable, special, and delicious stockfish that we offer.
The drying method we use is thousands of years old and has proven to be an effective way to preserve the fish's natural qualities. Stockfish was highly prized by sailors who carried it on their voyages as a valuable source of food. Today, Norwegian stockfish remains a sought-after commodity, appreciated for its all-natural taste and nutritional value.


High quality fish

Similar to the way Catholic fasting rules created a market for Norwegian clipfish in Brazil and Portugal, stockfish has also found its way to Italy. Today, Norwegian stockfish remains a popular ingredient in traditional Italian dishes like baccalà alla vicentina, native to the region of Venezia. As the largest stockfish market, Italians strongly prefer high-quality products that suit their regional culinary traditions.

Sorted by hand for every market

Northern Italians prefer a leaner stockfish, while the fleshier and more robust variety is favoured in the south. To meet these regional demands, our stockfish undergoes a rigorous quality assessment before being packed and exported. A professional examines each fish for characteristics like smell, texture, shape, length, and colour to sort it into over 20 categories of quality and character.

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Stockfish is the main product we export, and its popularity has spread across the globe. In Nigeria, Norwegian stockfish, known as "okporoko," has become an integral part of the country's food traditions. It is often used in traditional dishes for festive occasions and continues to be enjoyed today.

Using the whole fish

Minimising food waste is a priority

The fish heads are a byproduct of the stockfish. We cut off the tongue from the cod heads, which is a delicacy. We dry the heads and they are often enjoyed as an ingredient in soups and stews.
The heads are dried outdoors in the same manner as stockfish, exposed to the elements of Northern Norway during the prime drying season from February to May.


Our Quality Standards

We handpick the best fish for each market, based on our knowledge of the different preferences across the region. This attention to detail ensures that our customers receive the exact type of stockfish that is best suited to their culinary needs.

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