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.