Traditional Stockfish Production in Arctic Norway – The Craft of Drying Cod at Havnnes

Stockfish hanging to dry on the Hjell

At Johs H Giæver AS, stockfish isn’t just a product — it’s a heritage. Based at Havnnes, the northernmost preserved trading post in Norway still in operation, we carry on a proud tradition of drying cod using methods that date back over 200 years.

Located on the scenic island of Uløya, adjacent to the Lyngenfjord, our site provides the ideal natural conditions for traditional stockfish production. Cold Arctic air, sea breeze, and steady winter winds work in harmony to dry the cod slowly and naturally, just as our forefathers did.

Each year, when the Arctic cod (skrei) migrates to Northern Norway, we begin the process. The fresh fish is delivered straight to our facility and carefully hung on wooden drying racks, known locally as hjell. Over the course of two to three months, the cod is dried in the open air, without the use of machines or artificial additives.

This traditional method yields premium Norwegian stockfish, renowned worldwide for its exceptional quality, texture, and flavour. From Italy and Nigeria to Brazil and beyond, our Hamnnes stockfish is exported to customers who recognise and respect centuries-old craftsmanship.

What sets us apart? It’s the people. At Johs H Giæver AS, stockfish is checked by hand and by eye. We rely on generations of local knowledge to determine exactly when the fish is perfectly dried. It’s a sensory process — one that machines cannot replicate.

Our commitment to sustainability, quality, and tradition defines everything we do. In a global seafood industry that’s increasingly industrialised, we believe in staying true to the roots of Norwegian dried cod production.

Whether you’re a seafood importer, a culinary professional, or simply curious about life on the coast of Arctic Norway, we welcome you to explore our story — one dried cod at a time.