5 Simple Techniques For dried fish in norway

5 Simple Techniques For dried fish in norway

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It’s cod year Again from the significantly north of Norway, and Røst—a distant scatter of rocky islets off the outermost suggestion of Norway’s Lofoten Islands—is once more the honeypot for fishermen searching for jackpot paychecks in the valuable dried cod trade, Norway’s oldest export business, courting back again on the Viking times.

 underwent substantial modifications and upgrading. The company has changed many of its trawlers considering that 1997 and it is presently working the vessels 

Then the catch is rendered into stockfish—the nutritious cod jerky that when sustained the Vikings on their lengthy sea voyages and, these days, is actually a really prized delicacy in Italy, where it’s a key ingredient in conventional regional dishes from Venice, Naples, Genoa, and Calabria.

Caught from the Northern location of Norway in the chilly Winter season months, Olsen Fish Company provides only the highest top quality and best quality Stockfish. The moment caught, the Stockfish is immediately cleaned and hung to dry on racks. Our distinctive process is built round the pure, crisp air and chilly Norwegian local climate.

“Stockfish isn’t an Italian product, but from time to time you could Just about picture that it was,” claims Olaf Pedersen, a former CEO of Glea Sjømat, one of Røst’s principal stockfish companies, Established by his grandfather in 1936. “About the hundreds of years it is now deeply ingrained into their culinary and cultural traditions.”

The fish is dried to protect it So as to preserve the fish, it really is dried on massive drying racks. It doesn’t need to be salted or smoked, as being the temperature in Lofoten within the Winter season is just below freezing.

Norwegians traditionally use stockfish mostly for “lutefisk”. Even so, Norwegian cooks have gotten extra inventive with stockfish on their own menus with their own individual take on this conventional dish, with inspiration from Norway and the remainder of the world.

It really is dried outdoors on racks according to the prolonged traditions of real Norwegian craftmanship, Benefiting from the pure problems of Northern Norway to produce a truly one of a kind products. The drying-process is 1000s of years old, and it preserves the fish perfectly.

The newer vessels also deliver fishmeal, oil and fish silage from residual Uncooked products on board.  

Nergård is Northern Norway’s largest supplier of solutions from pelagic species for example herring, capelin and mackerel. We now have two modern day MSC-Accredited processing plants developing frozen whole round and fillet goods. Capelin roe is also inside our products portfolio.

Generally, the drying approach starts in early March, and most Codfish drying can take area in Lofoten and Finnmark, Norway where the Wintertime temperatures and environmental elements are conducive for producing the best quality Stockfish.

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For a similar explanation, fish was fished off and landed in Greenland for a while. At enough time, there were no composed obligations or disorders hooked up on the licences. The authorities’ only problem that the fishing companies have been educated about, was that they must not get in just how with the coastal fishing fleet.

Water loss accounts for the difference how to get stockfish whilst many of the nutrients are retained. Stockfish is probably the richest recognised resources of protein, critical B-vitamins, calcium, iron and Omega three fatty acids. No other large protein food product or service can boast of comparable Homes.