Stockfisk is a dried cod product that is source of great national pride in Norway. It has played an important role in our history for more than thousand years, providing our Viking ancestors with much needed sustenance during their epic voyages. Stockfish is mentioned in Egil’s Saga and even Leiv Eiriksson was said to have had supplies of the dried fish with him over to America.
Creating delicious stockfish requires the very best in raw materials. Luckily, Norway has some of the largest cod stocks in the world. Between February and April, the entire coastline comes alive. Shoals of millions of fish make their way from the Barents Sea to the spawning grounds near Lofoten on the northern coast. The fishermen make the most of the abundance of high quality cod by drying as much of the "white gold" as they can to preserve its delicious texture and flavour.
Made by nature
Stockfish is a world class delicacy and an important part of Norway's cultural heritage. The climate in Northern Norway is perfect for creating stockfish - with temperatures of around 0°C and just the right balance of wind, sun and rain. A subtle change in weather conditions can affect the product, which is why only stockfish from Norway tastes like it should - mild and with a firm texture that holds even after soaking.
Step one - Preparing
The cod is dried on vast open-air timber racks, which we call "stocks" - hence the name "stockfish".
Step two - fresh air
Stockfish from Norway is matured by nature itself. Between February and May, Northern Norway has the best climate in the world to dry fish.
Step three - maturation
After around 3 months, we move the stockfish inside to mature. It’s left in this dry and airy environment for up to 12 months. Just as with wine, each year has its own unique taste and flavour.
Step four - classification
Sorting the fish might not seem like an important job, but it requires skills that are acquired over many years. The grading experts are able to quickly sort the stockfish according to size, quality, thickness and even aroma. In fact, there are more than 20 different classifications of stockfish.