Dry Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Ever since the Viking age, Norwegians have dried fish outdoors in the fresh ocean wind to make stock fish. It is a specialty made almost exclusively in the North of Norway, and creating delicious stock fish requires the very best raw materials. Our stock fish comes mainly from the prime seasonal Arctic cod called skrei or the Norwegian Arctic cod, caught above the Arctic circle where the conditions are perfect for drying the fish.
Importance of dry stockfish
Stock fish is Norway’s longest sustained export commodity. Stock fish is first mentioned as a commodity in the 13th-century Icelandic prose work Egil’s Saga, where chieftain Thorolf Kveldulfsson, in the year 875 AD, ships stock fish from Helgeland in mid-Norway to Britain. This product accounted for most of Norway’s trade income from the Viking Age throughout the Medieval period. Stock fish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in Portugal and Italy. We do have the stock fish available in stock and are accepting orders now. Bulk orders are accepted and we deliver worldwide. dried stock fish for sale.
Advantages of eating stock fish.
As much as 78,5 percent of stock fish is protein. In addition, the stock fish is loaded with vitamin D, B12 and iron. There is no overstatement in claiming the Norwegian stock fish to be one of the cleanest and healthiest fish there are.
High in Lean Protein. Cod is high in protein but low in calories, fat, and carbs.
A Good Source of Some B Vitamins.
Rich in Phosphorus and Selenium.
May Promote Heart Health and a Healthy Weight.
Low in Mercury.
Cod Liver Oil.
Lower Omega-3 Content Than Fatty Fish