Norwegian Stockfish

What is stockfish?
Stockfish is a dried cod product that is source of great national pride in Norway. It has played an important role in our history for more than thousand years, and is our longest sustained export commodity. To this day, we make it using the same methods and the same special ingredient – nature. Mainly made from cod, but you can also find saithe, haddock and tusk dried as stockfish.

Stockfish markets
Today, the main markets for consumption of stockfish are Nigeria, Italy, Kroatia, USA, Great Britain and Sweden.Similar to Italy, the stockfish trade to Nigeria has longstanding traditions. The Nigerian market has been a hub for African trade for centuries, and our biggest stockfish market overall since the 1930s. Stockfish in Nigeria is known as okporoko or panla, and is often used in soups and stews. Both Italians and Nigerians have brought their love for stockfish along with them to other parts of the world, and overall stockfish finds its way to over 30 countries across the globe.

How do we produce stockfish?
The climate in Northern Norway is perfect for creating stockfish – with temperatures of around 0 C and just the right balance of wind, sun and rain. A subtle change in weather conditions can effect the product, which is why only stockfish from Norway tastes like it should – mild and with a firm texture that holds even after soaking.

PACKAGING,Shipping and storage

  • Stockfish to Nigeria is typically sent as ”jutes”, bags, of 30 KG (640 bags in one container) for cod heads or 45 kg whole fish (450 bundels in one conteiner) .
  • The dry products are well preserved and can be kept for years.
  • The dry products don’t demand refridgerating, but aim to store in a cool and dark environment if possible.
  • It is estimated that ther is approxomately 100 000 bags of cod heads in stock in Norway.
  • The volume of stock fish bundles available is not known

Stockfish – a rich source of protein and vitamins

  • Stockfish is one of the richest sources of protein available.
  • Stockfish is also full of B-vitamins, important to reduce deficiany diseases.
  • Stockfish is also a good source for iron and calsium.
  • No other foods can provide this high level of protein along with all the other favourable characteritics of stockfish.

How to use stockfish

  • Stockfish in a dry-semi soaked state is often used in soups and stews.
  • Stockfish cuts, including heads, backbone and skin is a great source of protein and fishstock/flavor when cooked over time.
  • Often used along with other meats, or on its own, with root vegetables.
  • Soak overnight and cook until soft.

Frequently asked questions:

  1. Is stockfish from Norway safe to eat?
    Norway’s fish industry operates in accordance with EU food safety legislation. Our Food Safety Authority is responsible for checking food safety, recommending new measures and drawing up regulations. The Scientific Committee for Food Safety is responsible for conducting risk assessments.
  2. Is it safe for pregnant women to eat fish and seafood?
    Yes – in fact, it is encouraged. The World Health Organisation (WHO) recommends that women eat more seafood while pregnant.
  3. What about raw stockfish?
    The Norwegian Scientific Committee has concluded that it is safe to eat sushi while pregnant, and this extends to raw stockfish. If you are preparing raw, soaked fish, make sure that the cooling chain has not been broken during transportation. You must freeze the fish first to kill any parasites.
Norwegian Stockfish

Nutrition facts

  • Through the drying process we derive a concentrate of the fish itself.
  • The nutritional value of 1 kg stockfish equals ca 5 kg fresh fish.
  • All the good nutrients in the fish is kept through the drying process, only the water content has been heavily reduced by approx. 70%.