High quality Norwegian stockfish has been completely de-hydrated hanging on racks in the wind and sun. There is no added salt or preservatives. The drying process removes only the water content, leaving the nutrients in the fish. This makes stockfish a highly nutritional product.

 Stockfish

Drying fish one of the oldest conservation methods we know of. In historical records, we can read how dried fish was one of the foods which the Vikings brought with them when they went raiding. Likewise, fish is mentioned as a trade or barter commodity for acquiring other necessities.

The only prerequisites for this ancient way of conserving food are low temperatures and cool winds, but not to the point where the fish freezes. This combination makes the climate in Northern Norway ideal for stockfish production and provides the excellent quality of stockfish from Lofoten.

If you had stockfish, you had the makings of a fish meal, even if you had to start preparations a few days beforehand. However, in the old days, this was generally the rule in households when making food, and presented few problems.