Traditional Norwegian stockfish

The oldest known method of preserving fish is drying.

The fish (Cod, haddoc, tusk,saithe and Cod heads) are hung in huge racks and exposed to the sun and the wind, according to an ancient curing prosess that is completely natural and healthy.

We are exporting our stockfish to Italy and to Africa.

The fish is packed in bales of 30 and 45 and 50 kgs.

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