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The sorter, acknowledged in Norwegian since the “Vraker” kinds the fish into multiple high quality grades. The fish could be sorted in as much as 20 distinctive good quality groups, and it's only the most effective fish that receives the position “Stockfish from Lofoten”.

Then the catch is rendered into stockfish—the nutritious cod jerky that when sustained the Vikings on their very long sea voyages and, now, can be a extremely prized delicacy in Italy, where it’s a key component in traditional regional dishes from Venice, Naples, Genoa, and Calabria.

Italy has imported stockfish from Lofoten for numerous many years, where rehydrated stockfish is employed for daily food, feats and regularly seems around the menus of major-rated gourmet restaurants. Italians use stockfish in a variety of approaches in both of those starters and principal programs.

From the nineteenth century right up until all-around 1940, the Lofoten fishery made up the majority of revenue for many fishermen in northern Norway. Nowadays, the majority of the dried fish is exported to Italy, while airborne contemporary fish is offered to wonderful restaurants all over Europe.

With medieval Europe’s population speedily increasing and urbanizing, there was an increasing demand from customers for tradable foodstuffs.

These distinct things defend the fish from insects and forestall bacterial expansion. Our approach can be Power successful and ecologically sustainable. It truly is, indisputably, the the very least energy-demanding food technique in the world. That is definitely why our fish is so refreshing and regarded as the ideal obtainable; we search for out these suitable situations and won’t settle until finally They can be met.

It really is dried outside on racks according to the lengthy traditions of genuine Norwegian craftmanship, Making the most of the pure conditions of Northern Norway to produce A really distinctive item. The drying-technique is 1000s of decades old, and it preserves the fish properly.

With its characteristic flavor and fantastic, business texture, the Norwegian stockfish is a novel conventional product or service that warrants a place in today's food lifestyle.

The drying approach for stockfish can take roughly a few (3) months. 1st, The top and guts are taken off along with the fish is tied with each other in the tail, in pairs, and hung on wood racks or lofts to dry inside the open clean chilly air.

The Lofoten fishery was A part of the annual rhythm of coastal individuals from Trøndelag and northwards. After Christmas, fishermen’s Lofoten chests have been full of dried food, heat clothing and hymnals since they remaining for Lofoten. They have been away from property from January to March/April, based upon how the fishing went.

“Stockfish is like great cognac,” says Ansgar Pedersen, a veteran cod grader at Glea Sjømat who has been dried fish in norway within the small business all his everyday living. Now nearly 70 years outdated, he has no designs to retire at any time shortly. “I’ll retire Once i’m eighty,” he suggests having a chuckle.

Stockfish needs to be rehydrated in advance of it's used. Rehydrated stockfish is often a pure protein product or service from clean up and distinct waters, with a novel flavour and abundant nutritional content material. One kilo of stockfish essentially has exactly the same nutritional articles as five kilos of clean cod.

The facility was set up by Brødrene Aarsæther in 1949 and continues to be modernised many times over the years. In 2005, it had been taken above by Lerøy Havfisk (previously Aker Seafoods) and is particularly now a modern producer of fillets and salted fish.