The producers of the exclusive products use their working experience and information every time they are thinking about the right time for harvesting – similar to a wine maker.

The sorter, identified in Norwegian as being the “Vraker” sorts the fish into various excellent grades. The fish is usually sorted in as much as twenty various high-quality groups, and it is only the most effective fish that receives the status “Stockfish from Lofoten”.

The harbour now allows for calmer and safer entry which is a reliable harbour even in complicated climatic conditions. It has also been tailored to support more substantial vessels. The company has become wholly-owned by Lerøy Havfisk (previously Aker Seafoods), and next significant investments in properties and creation machines in recent times, the plant has grown to be a contemporary and economical facility. The plant is leased to Norway Seafoods, which is accountable for its operation.

Italy has imported stockfish from Lofoten for many hundreds of decades, where rehydrated stockfish is employed for day-to-day food, feats and frequently seems over the menus of top rated-rated gourmet places to eat. Italians use stockfish in many different techniques in both equally starters and key courses.

The ability in Kjøllefjord was established by Brødrene Aarsæther early in the twentieth century, and cod liver oil and stockfish generation were being the principle functions.

Lerøy Norway Seafoods processes fish at these crops. The team's Major enterprise space is catching white fish.

Norwegians historically use stockfish mostly for “lutefisk”. Nevertheless, Norwegian chefs have become much more creative with stockfish on their menus with their unique tackle this common dish, with inspiration from Norway and the remainder of the environment.

Hammerfest Havfiske A/L was recognized in Hammerfest. The company generally ran contemporary fish trawlers. It obtained its first trawler, Findus 1. The skipper and a person other fisherman owned many the shares. The vessel was renamed Skaidi in 1954.

If the temperate waters in the Gulf Stream enter the grounds within the Lofoten archipelago, the temperature is precisely suitable for the Norwegian Arctic cod to spawn. Big cod swim down from the Barents Sea in the midst of the darkest Winter season, and develop into called 

Nergård is Northern Norway’s major supplier of products from pelagic species including herring, capelin and mackerel. Now we have two present day MSC-Qualified processing plants producing frozen total spherical and fillet items. Capelin roe can also be in our solution portfolio.

Laruche Stockfish solutions include Norwegian wild-caught salt h2o cod fish which has been naturally dehydrated without having added salt or preservatives. The cleaned clean fish with head and entrails taken out are tied in pairs for the tail and hung on picket racks to dry in purely natural new cold air (January – April). The drying approach usually takes somewhere around 3 to four months, for the duration of which 70% with the drinking water is removed along with the vital vitamins and nutrients are retained. The dehydrated fish (STOCKFISH) acquires a peculiar taste/taste that is totally distinct from the fresh new cod fish flavor.

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The pure air and the chilly winter local climate from January to April are perfect elements Within this distinctive system – without having doubt the oldest method of fish preservation as well as the least Electrical power-consuming on the globe.

The cold, thoroughly clean waters off the Coastline of Northern Norway include a lot of the premier and most effective managed stocks of groundfish and pelagic species on the planet. All our facilities are near to the fishing grounds and they are Component of our built-in output chain. This enables us to deliver and approach the freshest fish possible into higher-good quality jumbo shrimp by q conclude goods.