From start to finish, Norwegian clipfish is a completely natural product. Norwegian cod comes from the fresh, clean waters of the Barents Sea and is renowned for its fresh flavour and unique texture. In combination with genuine Norwegian craftsmanship, the clipfish ends up with perfect taste and texture.
To make Norwegian clipfish, the cod is cut and laid out into its characteristic triangular shape. It is then salted. The salt displaces the water in the cod, which is why the finished clipfish product contains a high amount of salt. To get rid of the excess salt in the clipfish before cooking it, you simply soak it in water. You can easily control the amount of salt in the clipfish according to how long you soak it. Conveniently, the product swells up in size, leaving you with more fish than you started out with.
"Food safety is an important part of production. Norwegian clipfish is also, inevitably, a robust product as a result of being salted and dried," Jakob explains.
After washing off the salt, the Norwegian cod fish is placed on wooden pallets and moved into a drying facility where temperature, air and humidity are manually controlled. This is where the fish matures over time.
"You rely only on smell, taste and texture to determine whether or not the clipfish is ready. It all comes down to experience and knowledge that has been passed down from generation to generation. There are no books or recipes – only the right nose, pallet and pair of hands."