Stockfish
The unique weather conditions and fresh air on the coast of Norway gives us the privilege to produce a world top class stockfish.
The oldest food-article still being exported from Norway must be stockfish. This product has been produced the same way in the last 1100 years. Stockfish is exported to several 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 reduces the humidity level in the fish to about 20-23%. The process takes up to approximately 3 months. We mainly use cod, saithe, ling, and tusk for the production.
The unique weather conditions and fresh air on the coast of Norway gives us the privilege to produce a world top class stockfish.
The oldest food-article still being exported from Norway must be stockfish. This product has been produced the same way in the last 1100 years. Stockfish is exported to several 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 reduces the humidity level in the fish to about 20-23%. The process takes up to approximately 3 months. We mainly use cod, saithe, ling, and tusk for the production.
Classification
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 Saithe size 20/40 cm – 30/50 cm – 40/60 cm in bales of 45 kgs
Stockfish Cod heads mixed sizes in bales 30 kgs