The smart Trick of stockfish company in norway That No One is Discussing
The smart Trick of stockfish company in norway That No One is Discussing
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He enjoys his occupation, that's just as perfectly, as it requires him to look at Every on the 400,000 or so dried cod the company sells every year, Keeping the fish as much as the light, searching for subtleties in color, texture, and scent before determining which on the 20 different grades to assign it.
Norwegian stockfish has a distinctive taste and delivers a history further than the products by itself, offering for the genuine seafood working experience. The cod is sustainably caught by dedicated fishermen when the standard is at its most effective.
Caught while in the Northern region of Norway in the cold Wintertime months, Olsen Fish Company materials only the highest good quality and best quality Stockfish. After caught, the Stockfish is instantly cleaned and hung to dry on racks. Our special method is developed throughout the pure, crisp air and chilly Norwegian climate.
The facility in Kjøllefjord was proven by Brødrene Aarsæther early in the twentieth century, and cod liver oil and stockfish production have been the primary functions.
The fish is dried to preserve it As a way to maintain the fish, it's dried on huge drying racks. It doesn’t must be salted or smoked, as the temperature in Lofoten while in the Winter season is slightly below freezing.
Just about every cod is assigned among twenty distinctive grades according to subtleties in colour, texture, and scent. Courtesy Olaf Johan Pedersen Stockfish—the identify derives from “adhere fish,” as a result of picket stockfish for sale near me frames on which it’s dried—is cured in the open up air around quite a few weeks, typically from February, if the year opens, to April.
Via the convert in the 20th century, greater than thirty,000 fishermen had been flocking to these islands Every single Wintertime. Grainy black-and-white pictures present Røst’s harbors so jammed with boats that it was possible to wander from a person facet to another with out obtaining your feet damp.
A few times a year he’ll vacation to Italy to satisfy with purchasers and discuss their needs. “The people today in Naples tend to want larger, meatier cod than All those in Genoa or Calabria,” he suggests. “It all will depend on how They are really preparing. Just about every region has their own specialty.”
Nergård is Northern Norway’s biggest provider of solutions from pelagic species which include herring, capelin and mackerel. We've got two present day MSC-Licensed processing plants generating frozen total round and fillet goods. Capelin roe is also in our solution portfolio.
Typically, the drying approach starts in early March, and most Codfish drying will take location in Lofoten and Finnmark, Norway where the Winter season temperatures and environmental components are conducive for manufacturing the very best quality Stockfish.
“Stockfish is like high-quality cognac,” says Ansgar Pedersen, a veteran cod grader at Glea Sjømat who has been from the small business all his existence. Now nearly 70 decades outdated, he has no ideas to retire whenever soon. “I’ll retire After i’m eighty,” he states which has a giggle.
“The experience of your stockfish trade has modified a whole lot in the last few years,” suggests Olaf Pedersen. “And it will proceed to vary and evolve. But at the same time, it remains precisely the same business it generally was—drying refreshing caught cod within the open air.”
The facility was established by Brødrene Aarsæther in 1949 and is modernised quite a few occasions through the years. In 2005, it was taken above by Lerøy Havfisk (previously Aker Seafoods) and is now a contemporary producer of fillets and salted fish.