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.
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.