The concentrated nutritional written content of Norwegian stockfish makes its protein amount the best of any food. As much as 78.five percent of stockfish is protein. Moreover, the stockfish is loaded with natural vitamins D, B12 and iron.

He enjoys his occupation, which happens to be equally as properly, mainly because it calls for him to examine Every single with the 400,000 or so dried cod the company sells on a yearly basis, holding the fish approximately the light, in search of subtleties in coloration, texture, and scent before selecting which of the 20 distinctive grades to assign it.

Norwegian stockfish has a particular taste and delivers a record over and above the solution itself, furnishing for that genuine seafood encounter. The cod is sustainably caught by committed fishermen when the standard is at its greatest.

Dried stockfish We have now all stock fish dimensions obtainable and personal taste generally dictates Our stockfish are packaged into 45kg,50kg bales and cod heads without having collarbone are packed into 30kg bags. Min. Air purchase 100kg Stockfish forms that we provide are: Tusk or Brosme…

The fish isn't going to freeze into pieces, however it doesn’t rot possibly. The fish just dries while in the Sunlight and wind from late Wintertime till spring. Then, it is bone dry and straightforward to move but still retains its essential nutrients.

Soon after his boat sank, he invested a few fulfilling months Using the islanders, and on his return to Italy, introduced an account of his adventures for the Venetian senate.

The nature and local weather in Lofoten has, for centuries, been perfect for drying stockfish. The fish stays to the drying racks for many months right until it really is dry in May possibly/June.

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The more recent vessels also make fishmeal, oil and fish silage from residual Uncooked materials on board.  

Every single spring, the Arctic migratory cod “wander” from the Barents Sea to Lofoten to spawn. The fish is unbelievably muscular with firm and lean flesh, which lends beautifully to drying.

Generally, the drying approach commences in early March, and most Codfish drying usually takes put in Lofoten and Finnmark, Norway where the winter temperatures and environmental factors are conducive for making the best quality Stockfish.

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“The deal with from the stockfish trade has modified lots in the last several years,” claims Olaf Pedersen. “And it will continue on to change and evolve. But simultaneously, it remains to be precisely the same enterprise it generally was—drying contemporary caught cod from the open air.”

An inconceivable new trade route was born, linking the Renaissance town states then comprising Italy Along with the lonely windswept isles of Røst.