Adding salt to cod is a method that can be traced all the way back to the 15th Century. It's a technique that was developed to preserve fish ahead of long journeys, ensuring that sailors had the nutrition they needed for months at sea. Salt has antibacterial properties, so it gives fish a longer shelf life and makes it suitable for storing at warmer temperatures – hence this method of preserving fish became popular in hotter countries, such as Spain and Portugal.
Norwegian saltfish has a distinctive pale yellow colour and a delicate texture. Its flavour is exquisite – mature and delicious. It’s these qualities that have made our particular variety of saltfish so popular.