Naturally dried in Arctic air
Stockfish
Stockfish from Lofoten is wild skrei from the waters off Lofoten. It contains no additives or preservatives, but is the result of a long, natural drying and maturing process that has been practised for more than a thousand years.
The fish is caught and hung on racks between February and April. Stable temperatures, wind, the right amount of precipitation and a climate without too much frost or heat make Værøy ideal for naturally drying fish.
When the fish has finished drying from mid-May to mid-June, it matures in storage before grading begins. Every fish is sorted by quality, size, colour, aroma and appearance, so customers receive exactly the quality they need. Stockfish is mainly an export product. Italy is our most important market, with customers who know the difference between origin, drying, maturation and grading.