Premium Season: January – April (Skrei)
Stockfish, often made from Norwegian Cod, was exported from Norway before the Viking Era and formed an important part of the Viking’s life.
Stockfish financed Viking expeditions and made their conquests possible.
In a typical year the Norwegian Cod catch is made up of about:
30% Gill net
15% Danish seine
10% Hand line
The Barents Sea and coastal areas are the focus for the first half of the year
Later, fishing moves to the Polar front
The abundance of Cod has been a profound influence on the rise of settlements in coastal areas
Elongated, stout body
Curving white sideline
Distinctive beard thread under the chin
A Norwegian Cod’s color depends on where it lives:
Cod found in shallow water is reddish, brown, or olive green with darker spots
Cod that live at greater depths are lighter and often greyish in color
Norwegian Cod can live up to 40 years, growing up to 6 feet and weighing more than 130 pounds
Taste and Texture
Large fillets with bright white meat and large flakes
Clean, mild flavor
Whole cod—pack in fresh ice daily in drain pan or shipping coffin, belly down
Portioned IQF cod—pack in ice until use (1–2 days after thaw)
Norwegian Cod is a lean fish. It contains only up to 3% fat and almost no carbohydrates. It is an excellent source of
Vitamins (such as B12)
Omega-3 Fatty Acids – a meal-sized portion of cod will deliver the recommended daily intake
How to Prepare:
Norwegian Cod is extremely versatile. Common preparation methods include:
Drying is an ancient secret of preserving fish dating back thousands of years.
Not only does it preserve the fish, it creates an intense concentration of flavor, as well as proteins, vitamins, iron and calcium.
Stockfish is cod that are gutted and immediately dried whole or split along the back.
After three months outside, Cod matures indoor in a dry and airy environment for an additional 4-12 months.
Perfect drying takes a delicate balance of wind, rain, run and temperatures jut above freezing.
Traditionally the drying or hanging period takes place form early March to the middle of April in southern parts of Norway and March until May in the northern part of Norway.
The nutritional value of one kilo of Stockfish is equal to five kilos of fresh fish
Stockfish is highly valued in Portugal and Italy
For clipfish, Norwegian Cod is gutted, cleaned, washed and skinned
Originally, the fish are then flattened out and stacked – with layers of salt between each fish to aid the maturing process – to dry for over the 2-3 weeks
Today, the salted fish is left to dry indoors in special hot air dryers from February to April – but generations ago, the cod would have been left on rock to dry naturally
In Clipfish, all the nutrients from the Norwegian Cod remain
Clipfish is known as Bacalao in other countries
It is important to Mediterranean, South American, Caribbean and West African cuisines
It is very important in Italian, Spanish, Portuguese, and Brazilian markets