Stockfish is a dried cod product that is source of great national pride in Norway. It has played an important role in our history for more than thousand years, providing our Viking ancestors with much needed sustenance during their epic voyages. Stockfish is mentioned in Egil’s Saga and even Leiv Eiriksson was said to have had supplies of the dried fish with him when he discovered America.
Stockfish is our longest sustained export commodity. To this day, we make it using the same methods and the same special ingredient – our nature.
Made by Nature
Stockfish is a world class delicacy and an important part of Norway's cultural heritage. The climate in Northern Norway is perfect for creating stockfish - with temperatures of around 0°C and just the right balance of wind, sun and rain. A subtle change in weather conditions can affect the product, which is why only stockfish from Norway tastes like it should - mild and with a firm texture that holds even after soaking.
Step one: Preparing
The cod is dried on vast open-air timber racks, which we call "stocks" - hence the name "stockfish".
Step two: Fresh Air
Step three: Maturation
After around 3 months, we move the stockfish inside to mature. It’s left in this dry and airy environment for up to 12 months. Just as with wine, each year has its own unique taste and flavour.
Step four : Sorting
Sorting the fish might not seem like an important job, but it requires skills that are acquired over many years. The grading experts are able to quickly sort the stockfish according to size, quality, thickness and even aroma. In fact, there are more than 20 different classifications of stockfish.
