Salted fish
We produce wet salted fish from cod, saithe, tusk, and ling.
The saltfish industry has long traditions in Norway. As it was impossible to bring the fresh fish to the market, different methods of conservation developed, such as salting and drying. Today, salted and dried salted fish are exported to many countries all over the world.
Production
During the production salt is pressing out a large amount of water from the fish meat. When the wet salted fish is dried after salting, more water is removed from the fish. The high salt content in the fish implies that it is more resistant to bacterial pollution and has an extended shelf life.
The total production processes take up to 21 days. When the wet salted fish is fully cured it contains roughly 25% protein, 20% salt and 55% water.
We produce wet salted fish from cod, saithe, tusk, and ling.
The saltfish industry has long traditions in Norway. As it was impossible to bring the fresh fish to the market, different methods of conservation developed, such as salting and drying. Today, salted and dried salted fish are exported to many countries all over the world.
Production
During the production salt is pressing out a large amount of water from the fish meat. When the wet salted fish is dried after salting, more water is removed from the fish. The high salt content in the fish implies that it is more resistant to bacterial pollution and has an extended shelf life.
The total production processes take up to 21 days. When the wet salted fish is fully cured it contains roughly 25% protein, 20% salt and 55% water.
Classification
When we grade and pack the wet salted fish for export the fish is sorted according to quality and size. We normally grade into two classes of quality called Primeira and Sortido. Primeira being the highest quality. Sorting according to size, we use the weight of fish as determinants.
Export
When exporting wet salted fish, it is packed in pallet boxes or straight on pallets under plastic hoods.