From sea to table
Quality & Production
Quality starts with the raw material. The fish comes from the waters around Lofoten, and from receiving at Værøy we follow strict procedures that ensure our products meet the highest standards.
Our production process builds on centuries of tradition, combined with modern quality control. Every step is carefully monitored to ensure consistency, food safety and flavour.
Our production process
Fishing
Skrei cod is caught during the Lofoten fishing season, January to April. The fish is delivered fresh to our facility on Værøy, where it is sorted and prepared for further processing.
Hanging
The fish is tied in pairs by the tail and hung on traditional drying racks. Placement on the racks is crucial for even air circulation and optimal drying.
Drying
Natural drying in the Arctic air from February to June. Rain, wind, sun and snow make every stockfish unique, so each fish must also be treated individually.
Grading
After drying, the fish matures in storage before grading begins. Every single fish is sorted by quality, size, colour, aroma and appearance.
Packing & Delivery
Graded stockfish is packed and stored under controlled conditions. Full traceability is maintained from catch to customer throughout the entire value chain.
Quality classification
Rigorous grading ensures quality
Stockfish from Lofoten is sorted into around 20 quality categories based on criteria such as size, colour, aroma and appearance. This precise grading ensures customers receive exactly the quality they need.
Our experienced graders have years of expertise and can assess the quality of each individual fish. This artisanal competence ensures our customers always receive products that live up to expectations.
For lutefisk, equally rigorous standards apply. We select particularly high-quality raw material and closely monitor the entire soaking and lye process to achieve the right flavour, texture and appearance.