The oldest food-article still being exported from Norway must be Stockfish. This product has been produced more or less the same way in the last 1100 years. Stockfish is exported to a number of countries like Italy, Nigeria, Croatia, UK and USA. 

Fresh fish is headed and gutted, cleaned and hung up on wooden racks outdoors to dry. This process takes up to approximately 3 months, this reduces the humidity level in the fish to about 20-23%. The unique weather conditions and fresh air on the coast of Norway gives us the privilege to produce a world top class StockfishWe are mainly using Cod, Saithe, Ling and Tusk for the production. 

When the Stockfish is ready for shipping it is sorted by quality, length and weight. The Stockfish is packed in hessian wrapped bales of 45kg net. We use hessian wrapping so that the air can pass through to keep the fish dry. 

Stockfish from Cod is mainly sold to the Italian market, but some quantities are also sold to the Nigerian market. Stockfish from Saithe, Tusk and Cod heads are mainly exported to the Nigerian market. 

For the Nigerian market we can deliver:
Stockfish Cod type B 30/50 cm – 40/60 cm – 50/70 cm in bales of 45 kgs
Stockfish Caithe size 20/40 cm – 30/50 cm – 40/60 cm in bales of 45 kgs
Stockfish Cod heads mixed sizes in bales 30 kgs 

Dried fish