Seafood from Norway

July 27, 2022

All clean and natural
Ever since the Viking age, Norwegians have dried fish outdoors in the fresh ocean wind to make stockfish. It is a specialty made almost exclusively in the North of Norway, and creating delicious stockfish requires the very best raw materials. Our stockfish comes mainly from the prime seasonal Arctic cod called skrei or the Norwegian Arctic cod, caught above the Arctic circle where the conditions are perfect for drying the fish.  
To this day, we make it by using the same methods and the same special ingredient – our nature. From February to May, the fish hangs out by the sea, exposed to the elements of Northern Norway. With temperatures around 0°C and just the right balance of wind, sun and rain, the climate is perfect for drying fish. It is nature that turns this magnificent fish into the valuable, special and delicious stockfish.  
The drying-method is thousands of years old, and it preserves the fish perfectly. This is exactly why stockfish was a sought-after commodity to bring along on ships as food for the sailors, which in turn made Norwegian stockfish a fish of the world.

Packed with protein

The concentrated nutritional content of Norwegian stockfish makes its protein level the highest of any food. As much as 78,5 percent of stockfish is protein. In addition, the stockfish is loaded with vitamin D, B12 and iron. There is no overstatement in claiming the Norwegian stockfish to be one of the cleanest and healthiest fish there are. 
Also, for those who are interested in food and enjoy discovering traditional ingredients in a modern light, the stockfish is perfect. Its characteristic taste and fine, firm texture make it a unique traditional product which deserves a place in today’s food culture.