STOCKFISH THEFRA CORNERSTONELIVSGRUNNLAG OF FOR VIKING VIKINGER CULTURE RAW MATERIALS - ATIL MODERN FREMST GASTRONOMIC I GASTRONOMIEN DELIGHT FOR DRYING

DryingTørking is er the den oldest eldste known form for method konservering of preserving av fisk vi fish, kjenner with og a Selv Wi underthth itsits longlong varierende keepingkeeping lagringsforhold qualities,qualities, even even underunder holder varyingvarying tørrfisken storagestorage seg StockfishTørrfiskproduksjon production krever demands godt råstoff. first-class Uten raw tilsetninger materials. av Withoutnoe slag historymetoden stretching er mer enn back tusen for moreår gammel. than a Arkeologiske thousand years. funn Finds tyder conditions,lenge, og somas well rik as protein-kilde being a rich isource et ofte of protein ensidige to kosthold, supple- theskal nemlig use of fisken additives ved hjelp of any av kind,vær og the vind fish, tørke assisted og konservere by only seg the indicateindicatepå at tørrfisk thatthat driedbledried eksportert fishfish –– stockfishstockfish fra Norge –– waswas allerede exportedexported før Vikingtiden, fromfrom NorwayNorway og menthar tørrfisken often unbalanced gjennom diets, tiden stockfish fått innpass has over i mange the years markeder. gain- selv. Den minste feil, som kanskje ikke en gang synes utenpå, kan wind and weather, must preserve itself. The slightest defect, beforevar en viktigthe Viking del av Era, livsgrunnlaget and that it forformed Vikingene. an important part of edMed entry et langt to many mer markets. variert kosthold A great improvementi dag, er tørrfisken in dietary blitt nedgradere sluttproduktet eller gi sluttbrukeren en ubehagelig however small, which may not even be apparent on the outside, thethe Vikings’Vikings’ staple staple diet.diet. balanceen delikatesse in most iareas det today øverste has gastronomiske lifted stockfish sjikt. into Ithe de higher fleste opplevelse når tørrfisken vannes ut. TorskenCod og and tørrfisken stockfish ernærte provided Vikingene, food for finansiertethe Vikings,financed ekspedisjonene their levelslevelsmarkeder ofof gastronomy.gastronomy. i dag finnes In In mostmost tørrfiskretter marketsmarkets nowadaysnowadays ofte bare wewe på find find de stock-stock- beste can degrade the finished product or present the consumer with expeditions and made possible their conquests.The dried fish they fish on the menus of the best restaurants, or as a dish served at expeditionsog gjorde erobringene and made mulig.Medpossible their tørrfisken conquests.The ombord driedkunne fish de theyvære fishrestaurantene, on the menus eller of the som best festmat restaurants, hjemme or as a veddish served spesielle at anBLØGGING unpleasant surprise when the stockfish is re-hydrated. carriedcarried onon boardboard mademade itit possiblepossible toto staystay atat seasea forfor longlong periodsperiods –– home to mark special occasions. lenge i sjøen, og gikk de i land, kunne de selge av fiskelagret sitt. anledninger. Som til all annen anvendelse er det viktig at fisk til henging blir BLEEDINGbløgget mens den ennå er levende. Hensikten er å fjerne mest Raw materials ready for gutting. mulig av blodet i fisken,og at fisken skal få en raskest mulig død.Fisk As is the case for all other uses, it is important that fish that is to til henging bløgges riktig med såkalt tosnittsbløgging.Utblødning i bevann dried gir best is bled resultat. while still alive. The aim is to remove as much blood as possible from the fish while ensuring that the fish has theManglende fastest possible utblødning demise. fører til at fiskekjøttet blir mørkere, noe som blirInsufficient særlig godt bleeding synlig ved results utvanning in the av tørrfisken.flesh of the Selv fish den having ferskest a og flotteste fisk kan reduseres i salgsverdi allerede på fartøyet der- darker hue, which becomes particularly apparent when re- som fisken ikke bløgges raskt og riktig. hydrating the stockfish. Even the freshest and finest fish can be

reFiskduced som intas value opp whiledød fra still redskapen on the vessel skal ogsåif the bløgges. fish is not En bledgod rapidlyregel er and å holde correctly. denne fisken adskilt fra fisk som tas opp levende og som får god utblødning etter forskriftsmessig bløgging. GUTTING AND CLEANING SLØYING/RENSING Tørrfiskproduksjon er gammel norsk tradisjon. Fersk fisk trekkes opp av havet og går til produksjon av tørrfisk. Gutting is a critical operation in the production of stockfish, and Stockfish production is an ancient Norwegian tradition. FrFreshesh fishfish straightstraight fromfrom thethe seasea isis usedused forfor thethe productionproduction ofof stockfish.stockfish. Sløying er et kritisk punkt i tørrfiskproduksjon, og forskrifts- it is of prime importance that the approved method is strictly messig håndtverk er nødvendig for å oppnå god tørrfisk. Fisken andI litteraturen if they went finner ashore man they gjennom could tidenesell some en ofrekke their beskrivelser stocks. av Ved Thetørking drying fjernes process kun removesvann, mens only all the næring water blir content,leaving igjen i fisken. adheredtørker både to in fra order utsiden to ensure og innsiden, stockfish og of riktig the sløyesnitt best possible skal tørrfisken.Stockfish Italieneren has been Querini mentioned som strandet many påtimes øya in Røst literature i 1431 allDette the gjørnutrients tørrfisken in the til fish.Thiset næringsrikt makes produkt. stockfish a highly nutriti- quality.gi god drenering Fish dries ved from ryggbeinet, both the samtidig inside andsom outside,det ikke skal and gi a throughthroughskriver blant the the annet:"De ages. ages. The The tørker Italian Italian stokkfiskene Querini, Querini, who who i vinden stranded stranded og solen on on uten the the ous product. I Norge spises tørrfisken hovedsaklig som snacks eller i form av lute- innpass for fluer. Sløyingen skal utføres slik at fiskekjøttet ikke IslandIslandsalt, og ofof da RøstRøst disse inin 1431,1431,fiskene writes writes ikke amongamonginneholder otherother stor things:things: fuktighet "They "They eller drydry mye thethe InIn Norway,stockfishNorway,stockfish isis mostlymostly eateneaten asas aa snacksnack oror inin thethe formform correct gutting incision provides good drainage from the area The gutting incision starts between the pectoral fins and is led to skades. Det er også viktig at innvoller som galleblære, lever eller stockfishstockfishfett, blir de inin tørre thethe windwind som andtre.and Når sun,sun, de using using skal nospiseno salt,salt, dem, and and slår asas thedethe dem fishfish con-con-med offisk. lutefisk Vi har –klart lye-marinated å bevare tørrfiskkulturen stockfish. The i fiskerinæringen,stockfish culture spesielt in the i around the backbone, while at the same time denying access the anal vent. Lofoten, men også i Nord-Troms og Finnmark. rogn ikke kuttes. tainstainsøksehammeren, littlelittle moisturemoisture og oror dermed fatfat theythey blir becamebecame de trådete asas drydry som asas wood.wood. sener. WhenDeretter When itit fishingfishing industryindustry isis especiallyespecially strongstrong inin Lofoten,Lofoten, but but isis alsoalso wellwell to flies. isistilsetter eaten,eaten, de it it issmøris firstfirst og beatenbeaten krydder withwith for anan å gi axe,axe, dem and and smak." becomesbecomes stringy,stringy, like like representedrepresented inin TromsTroms andand Finnmark.Finnmark. Fagkunnskapene omkring tilvirkning og kvalitetsbedømming av The gutting incision must start between the pectoral fins and sinew.Thensinew.Then butterbutter andand spicesspices areare addedadded forfor flavour."flavour." Professional expertise on production and quality evaluati- Sløyesnitt skal starte mellom brystfinnene og føres til gattboret. Stockfish is mentioned in the annals of some of the travel- on/assurancetørrfisk har tradisjonelt has traditionally gått i arv been mellom passed generasjoner, on from generation og er bare to isDa led reduseres to the anal faren vent. for at In ørebeina this way, knekkes, the risk of og breaking man unngår the sideinn- MangeStockfish reisende is mentioned til nordområdene in the annals bemerket of some tørrfisken of the travel- i sine on/assurance has traditionally been passed on from generation to lerslers thatthat visitedvisited thethe NorthernNorthern RegionsRegions toto writewrite theirtheir stories.stories. In In generation.Therei mindre grad blitt is dokumentert. little written documentation of the process. craniumsunken tørrfisk. is alleviated and one avoids the possibility of hollow skildringer. I 1607 utga Dithmarus Bleskenius en reisebeskrivelse, 1607, Dithmarus Bleskenius published a narrative, in this parti- riktignok fra Island, der han bemerket at innbyggerne levde av tørr- stockfish. cular case about Iceland, in which he noted that the inhabitants Dette heftet bygger på norm for produksjon (NBN 30-01) og bransjestandard cular case about Iceland, in which he noted that the inhabitants This booklet is based on the Standard for Production (NBN 30-01) and the Branch Riktig hodekutt på fisk til henging er viktig og avgjørende for fisk, vann og valle. "Uten leger og legevitenskap lever mange av Thisfor sortering booklet is (NBS based 30-01). on the Standard for Production (NBN 30-01) and the Branch The correct head/neck incision is an important and decisive livedlived on on stockfish, stockfish, water water and and whey. whey. He He claimed claimed that: that: "With "With no no StandardStandard forfor GradingGrading (NBS(NBS 30-01).30-01). et godt sluttprodukt. Spesielt viktig er det å kutte ryggvirvlene i dem i 250 år", hevdet han. factor in achieving a quality end product when drying fish. It is doctors or medical knowledge, many of them live for 250 years". kant med buen av ørebeina. Det vil si at minst én ryggvirvel kuttes especiallysammen med vital hodet that forthe å vertebraesikre god drenering are cut in av line vann with som the kommer curve ofut thelangs side ryggbeinet. cranium.Fisk This med means manglende that at least drenering one vertebra i nakken must blir Sortering ...... side 10 CINNHOLD:ONTENTS: Sorting ...... page 10 beofte removed sur. together with the head in order to ensure proper Prima tørrfisk ...... side 12 Prime stockfish ...... page 12 drainage of fluids that emit from along the backbone. Fish with RaRåstoffw material til henging for drying ...... page. .side 3 SecondarySekunda tørrfisk stockfish ...... page. .side 14 insufficient drainage at the neck often turn sour. WorkingBearbeidelse the raw av råstoff material ...... page. .side 5 OAnnenther stockfish tørrfisk ...... page. .side 16 HangingHenging andog ettersyn inspection ...... page. .side 76 FiFinnmarksfisknnmark fish ...... page. .side 18 Correct head removal is essential in raw materials for drying. Parti fra Lofoten. Receiving,Inntak, ettertørking, final drying, MarketMarked ...... page. .side 2020 View of part of Lofoten. sortingsortering and og packing pakking ...... page. .side 88 Nature’sNaturens wonder under ...... page. .side 2222 22 3

Norsk Tørrfisk.indd 3 08-04-08 15:22:50 THEFRA CORNERSTONELIVSGRUNNLAG OF FOR VIKING VIKINGER CULTURE RAWRAW MATERIALSMATERIALS - ATIL MODERN FREMST GASTRONOMIC I GASTRONOMIEN DELIGHT FFOROR DRYINGDRYING

DryingTørking iser the den oldest eldste known form for method konservering of preserving av fisk vi fish,kjenner with og a Selv Wi underth its long varierende keeping lagringsforhold qualities, even under holder varying tørrfisken storage seg StockfishTørrfiskproduksjonStockfish productionproduction krever demandsdemands godt råstoff. first-classfirst-class Uten raw rawtilsetninger materials.materials. av Withoutnoe Without slag historymetoden stretching er mer enn back tusen for moreår gammel. than a Arkeologiske thousand years. funn Findstyder conditions,lenge, og som as well rik as protein-kilde being a rich isource et ofte of ensidigeprotein to kosthold, supple- theskalthe nemlig use use of of fisken additives additives ved hjelp of of any any av kind, kind,vær og the the vind fish, fish, tørke assisted assisted og konservere by by only only seg the the indicatepå at tørrfisk that bledried eksportert fish – stockfish fra Norge – was allerede exported før Vikingtiden, from Norway og menthar tørrfisken often unbalanced gjennom diets, tiden stockfish fått innpass has over i mange the years markeder. gain- selv. Den minste feil, som kanskje ikke en gang synes utenpå, kan windwind and and weather, weather, must must preserve preserve itself. itself. The The slightest slightest defect, defect, beforevar en viktigthe Viking del av Era, livsgrunnlaget and that it forformed Vikingene. an important part of edMed entry et langt to many mer markets. variert kosthold A great iimprovement dag, er tørrfisken in dietary blitt nedgradere sluttproduktet eller gi sluttbrukeren en ubehagelig howeverhowever small,small, which which maymay notnot eveneven bebe apparentapparent onon thethe outside,outside, the Vikings’ staple diet. balanceen delikatesse in most i areas det øverstetoday has gastronomiske lifted stockfish sjikt. into Ithe de higher fleste opplevelse når tørrfisken vannes ut. TorskenCod og and tørrfisken stockfish ernærte provided Vikingene, food for finansiertethe Vikings,financed ekspedisjonene their levelsmarkeder of gastronomy. i dag finnes In most tørrfiskretter markets nowadays ofte bare we på find de stock- beste cancan degradedegrade thethe finishedfinished productproduct oror presentpresent thethe consumerconsumer withwith expeditions and made possible their conquests.The dried fish they fish on the menus of the best restaurants, or as a dish served at og gjorde erobringene mulig.Med tørrfisken ombord kunne de være restaurantene, eller som festmat hjemme ved spesielle anBLØGGINGan unpleasantunpleasant surprisesurprise whenwhen thethe stockfishstockfish isis re-hydrated.re-hydrated. carried on board made it possible to stay at sea for long periods – home to mark special occasions. lenge i sjøen, og gikk de i land, kunne de selge av fiskelagret sitt. anledninger. Som til all annen anvendelse er det viktig at fisk til henging blir BLEEDINGbløggetBLEEDING mens den ennå er levende. Hensikten er å fjerne mest RawRaw materialsmaterials readyready forfor gutting.gutting. mulig av blodet i fisken,og at fisken skal få en raskest mulig død.Fisk AsAs isis thethe casecase forfor allall otherother uses,uses, it it isis importantimportant thatthat fishfish thatthat isis toto til henging bløgges riktig med såkalt tosnittsbløgging.Utblødning i bevannbe drieddried gir best isis bledbled resultat. whilewhile stillstill alive.alive. The The aimaim isis toto removeremove asas muchmuch bloodblood asas possiblepossible fromfrom thethe fishfish whilewhile ensuringensuring thatthat thethe fishfish hashas theManglendethe fastestfastest possible possibleutblødning demise.demise. fører til at fiskekjøttet blir mørkere, noe som blirInsufficientInsufficient særlig godt bleedingbleeding synlig ved resultsresults utvanning inin thethe av tørrfisken.fleshflesh ofof thethe Selv fishfish den havinghaving ferskest aa og flotteste fisk kan reduseres i salgsverdi allerede på fartøyet der- darkerdarker hue, hue, which which becomes becomes particularly particularly apparent apparent when when re- re- som fisken ikke bløgges raskt og riktig. hyhydratingdrating thethe stockfish.stockfish. Even Even thethe freshestfreshest andand finestfinest fishfish cancan bebe

reFiskreducedduced som inintas valuevalue opp whiledødwhile fra stillstill redskapen onon thethe vesselvessel skal også ifif thethe bløgges. fishfish isis notnot En bledbledgod rapidlyregelrapidly er and andå holde correctly.correctly. denne fisken adskilt fra fisk som tas opp levende og som får god utblødning etter forskriftsmessig bløgging. GUTTINGGUTTING ANDAND CLEANINGCLEANING SLØYING/RENSING Tørrfiskproduksjon er gammel norsk tradisjon. Fersk fisk trekkes opp av havet og går til produksjon av tørrfisk. GuttingGutting isis aa criticalcritical operationoperation inin thethe productionproduction ofof stockfish,stockfish, and and Stockfish production is an ancient Norwegian tradition. Fresh fish straight from the sea is used for the production of stockfish. Sløying er et kritisk punkt i tørrfiskproduksjon, og forskrifts- it is of prime importance that the approved method is strictly messigit is of primehåndtverk importance er nødvendig that the for approvedå oppnå god method tørrfisk. is strictly Fisken andI litteraturen if they went finner ashore man they gjennom could tidene sell some en rekkeof their beskrivelser stocks. av Ved Thetørking drying fjernes process kun removesvann, mens only all the næring water blir content,leaving igjen i fisken. adheredtørkeradhered både to to in in fra order order utsiden to to ensure ensure og innsiden, stockfish stockfish og of of riktig the the sløyesnitt best best possible possible skal tørrfisken.Stockfish Italieneren has been Querini mentioned som strandet many på times øya in Røst literature i 1431 allDette the gjørnutrients tørrfisken in the til fish.Thiset næringsrikt makes produkt. stockfish a highly nutriti- quality.giquality. god drenering Fish Fish dries dries ved from from ryggbeinet, both both the the samtidig inside inside andsom and outside,det outside, ikke skal and and gi a a throughskriver blant the annet:"De ages. The tørker Italian stokkfiskene Querini, who i vinden stranded og solen on uten the ous product. innpass for fluer. Sløyingen skal utføres slik at fiskekjøttet ikke Islandsalt, og of da Røst disse in 1431,fiskene writes ikke inneholderamong other stor things: fuktighet "They eller dry mye the I NorgeIn Norway,stockfish spises tørrfisken hovedsaklig is mostly eaten som snacksas a snack eller or i form in the av form lute- correctcorrect guttinggutting incisionincision providesprovides goodgood drainagedrainage fromfrom thethe areaarea TheThe guttinggutting incisionincision startsstarts betweenbetween thethe pectoralpectoral finsfins andand isis ledled toto skades. Det er også viktig at innvoller som galleblære, lever eller stockfishfett, blir de in tørre the wind som tre.and Når sun, de using skal spiseno salt, dem, and slår as dethe dem fish con-med offisk. lutefisk Vi har klart– lye-marinated å bevare tørrfiskkulturen stockfish. The i fiskerinæringen,stockfish culture spesielt in the i aroundaround thethe backbone,backbone, while while atat thethe samesame timetime denyingdenying accessaccess thethe analanal vent.vent. Lofoten, men også i Nord-Troms og Finnmark. rogn ikke kuttes. tainsøksehammeren, little moisture og or dermed fat they blir became de trådete as dry som as wood. sener. DeretterWhen it fishing industry is especially strong in Lofoten, but is also well toto flies.flies. is eaten, it is first beaten with an axe, and becomes stringy, like represented in Troms and Finnmark. tilsetter de smør og krydder for å gi dem smak." TheThe guttinggutting incisionincision mustmust startstart betweenbetween thethe pectoralpectoral finsfins andand sinew.Then butter and spices are added for flavour." FagkunnskapeneProfessional expertiseomkring tilvirkning on production og kvalitetsbedømming and quality evaluati- av Sløyesnitt skal starte mellom brystfinnene og føres til gattboret. Stockfish is mentioned in the annals of some of the travel- on/assurancetørrfisk har tradisjonelt has traditionally gått i arv been mellom passed generasjoner, on from generation og er bare to isDais ledled reduseres toto thethe analanal faren vent.vent. for at In In ørebeina thisthis way,way, knekkes, the the riskrisk of ogof breaking breakingman unngår thethe sideinn-side Mange reisende til nordområdene bemerket tørrfisken i sine lers that visited the Northern Regions to write their stories. In generation.Therei mindre grad blitt is dokumentert. little written documentation of the process. craniumsunkencranium tørrfisk. is is alleviated alleviated and and one one avoids avoids the the possibility possibility of of hollow hollow skildringer. I 1607 utga Dithmarus Bleskenius en reisebeskrivelse, 1607, Dithmarus Bleskenius published a narrative, in this parti- riktignok fra Island, der han bemerket at innbyggerne levde av tørr- stockfish.stockfish. Dette heftet bygger på norm for produksjon (NBN 30-01) og bransjestandard cular case about Iceland, in which he noted that the inhabitants This booklet is based on the Standard for Production (NBN 30-01) and the Branch Riktig hodekutt på fisk til henging er viktig og avgjørende for fisk, vann og valle. "Uten leger og legevitenskap lever mange av for sortering (NBS 30-01). TheThe correctcorrect head/neckhead/neck incisionincision isis anan importantimportant andand decisivedecisive lived on stockfish, water and whey. He claimed that: "With no Standard for Grading (NBS 30-01). et godt sluttprodukt. Spesielt viktig er det å kutte ryggvirvlene i dem i 250 år", hevdet han. factorfactor inin achievingachieving aa qualityquality endend productproduct whenwhen dryingdrying fish.fish. It It isis doctors or medical knowledge, many of them live for 250 years". kant med buen av ørebeina. Det vil si at minst én ryggvirvel kuttes especiallysammenespecially med vitalvital hodet thatthat forthethe å vertebraevertebraesikre god drenering areare cutcut inin av lineline vann withwith som thethe kommer curvecurve ofutof thelangsthe sideside ryggbeinet. cranium.cranium.Fisk This This med meansmeans manglende thatthat atat leastleast drenering oneone vertebravertebra i nakken mustmust blir Sortering ...... side 10 INNHOLD: beoftebe removedremoved sur. togethertogether withwith thethe headhead inin orderorder toto ensureensure properproper Prima tørrfisk ...... side 12 drainagedrainage ofof fluidsfluids thatthat emitemit fromfrom alongalong thethe backbone.backbone. Fish Fish withwith Råstoff til henging ...... side 3 Sekunda tørrfisk ...... side 14 insufficientinsufficient drainagedrainage atat thethe neckneck oftenoften turnturn sour.sour. Bearbeidelse av råstoff ...... side 5 Annen tørrfisk ...... side 16 Henging og ettersyn ...... side 6 Finnmarksfisk ...... side 18 CCorrectorrect headhead removalremoval isis essentialessential inin rawraw materialsmaterials forfor drying.drying. Parti fra Lofoten. Inntak, ettertørking, Marked ...... side 20 View of part of Lofoten. sortering og pakking ...... side 8 Naturens under ...... side 22 2 33

Norsk Tørrfisk.indd 3 08-04-08 15:22:50 CAREFUL PREPARATION OF RAW MATERIALS

A production process that must be carefully monitored starts ashore.

After gutting, decapitation and cleaning, the operator makes a sensory evaluation to decide to which use the fish shall be put. Perfect raw materials for drying. This cod has been properly decapitated and has no visible faults. This fish can become prime stockfish. If it is found suitable for drying, it is thoroughly washed in sea- water prior to being passed on to the production process.

TYING Once the fish are on the production table, the operator selects The operator "matches " two fish of equal size prior to tying. two fish that are of as equal size as possible. These are tied together over the tail-fin joint with cotton yarn, hemp thread or synthetic thread that is ready-knotted and of the correct length for the fish. It is important to ensure that the fish are tied together so that they hang in the same direction. In this way, the side craniums rest against each other and hanging marks are avoided. Correctly decapitated cod for drying. Incorrectly decapitated cod for drying. One neck vertebrae to much. After tying, the fish are again rinsed in running seawater. After rinsing, the fish are transported in containers for hanging. The fish are tied together at the tail joint with cotton yarn.

Lofot Cod should be hung on the same day as it is caught.

FISH SLIME It is not customary practice to store fish that is to be hung in ice. Ice in direct contact with fish causes a change in the appear- ance of the finished stockfish in the form of pressure marks. These marks are described as ice burns. The Italian market, which is the main market for Lofot Cod, requires an appearance that negates the use of ice with the raw material. Another factor is that fish slime can be washed away when storing in The fish are stored in containers between stages in the production Bloodshot cod. May become degraded stockfish. process. Cod with unnecessary bludgeon damage.May become degraded ice. The slime found in cod helps to protect the fish against Cod exhibiting serious damage. May become degraded stockfish. stockfish. micro-organisms after hanging.

Fish can be stored in ice in regions other than Lofoten, but it is nonetheless vital that the fish is prepared as quickly as possible. Tusk and Ling should be stored longer than other fish used for stockfish production in order to allow the fish slime to dissipate. The fish slime in Tusk and Ling has the effect of darkening the skin.

The tied fish is thoroughly rinsed in seawater prior to hanging.

5 CAREFUL PREPARATION OF RAW MATERIALS

A production process that must be carefully monitored starts ashore.

After gutting, decapitation and cleaning, the operator makes a sensory evaluation to decide to which use the fish shall be put. If it is found suitable for drying, it is thoroughly washed in sea- water prior to being passed on to the production process.

TYING Once the fish are on the production table, the operator selects The operator "matches " two fish of equal size prior to tying. two fish that are of as equal size as possible. These are tied together over the tail-fin joint with cotton yarn, hemp thread or synthetic thread that is ready-knotted and of the correct length for the fish. It is important to ensure that the fish are tied together so that they hang in the same direction. In this way, the side craniums rest against each other and hanging marks are avoided.

After tying, the fish are again rinsed in running seawater. After rinsing, the fish are transported in containers for hanging. The fish are tied together at the tail joint with cotton yarn.

Lofot Cod should be hung on the same day as it is caught.

FISH SLIME It is not customary practice to store fish that is to be hung in ice. Ice in direct contact with fish causes a change in the appear- ance of the finished stockfish in the form of pressure marks. These marks are described as ice burns. The Italian market, which is the main market for Lofot Cod, requires an appearance that negates the use of ice with the raw material. Another factor is that fish slime can be washed away when storing in The fish are stored in containers between stages in the production ice. The slime found in cod helps to protect the fish against process. micro-organisms after hanging.

Fish can be stored in ice in regions other than Lofoten, but it is nonetheless vital that the fish is prepared as quickly as possible. Tusk and Ling should be stored longer than other fish used for stockfish production in order to allow the fish slime to dissipate. The fish slime in Tusk and Ling has the effect of darkening the skin.

The tied fish is thoroughly rinsed in seawater prior to hanging.

5 HANGING AND AFTER-CARE

Good quality stockfish demands correct weather and tempera- ture conditions. Nature provides optimum conditions at exact- ly the same time that the Winter and Spring Cod arrive at the spawning grounds. This has made the region famous for top- grade stockfish all over the world. Good quality stockfish is also produced in other parts of Norway. Traditionally,the drying or "hanging" period in Lofoten is from Hanging fish in a loft in Lofoten. early March to the middle of April. Later, the temperature in Lofoten is often too high for drying,but one can successfully dry fish in Finnmark in both April and May.

FLAT LOFTS AND DRYING RACKS Both flat lofts and drying racks are employed in the drying of fish. Flat lofts demand greater area, while racks exploit height. No documentation exists as to which is best. Therefore, the use of various types of lofts or racks is more a matter of tradition and Hanging of fish on stockfish racks. depends on available space than an expression of a comparati- Flat lofts in Lofoten. ve advantage. Ties of small fish are hung on the thin end of the pole,and the larger fish are hung on the thick end. The fish is hung well spaced to ensure sufficient airflow. It is also important that the fish does not come into contact with Example of fish that are touching each other in the loft and must other fish or the boards. This can cause hanging marks that can be separated so that side cranium lies against side cranium. later lead to a reduction in sales value. An inspection round is therefore carried out immediately after hanging to ensure that the fish is properly separated.

INSPECTION When inspecting fish in lofts, one will also be able to spot any remains of guts, etc. Remains of liver can lead to a reduction of the market value of the stockfish. One year is rarely like the next in stockfish production. This is due to the variations in climatic conditions: Temperature, sun, wind, humidity and precipitation affect the drying – and there- fore the quality – of the finished product. The fish is hung with the gut incision away from rain. Thus, the fish in Lofoten is hung with the belly facing North and the back South. The drying period in Lofoten is approximately three months, depending on wind, weather and the size of the fish. In Finnmark, the fish are traditionally smaller, resulting in a shorter drying period, around 2 - 2,5 months. Remnants of liver that are found in the fish after drying must be removed. 6 7 HANGING AND AFTER-CARE

Good quality stockfish demands correct weather and tempera- ture conditions. Nature provides optimum conditions at exact- ly the same time that the Winter and Spring Cod arrive at the spawning grounds. This has made the region famous for top- grade stockfish all over the world. Good quality stockfish is also produced in other parts of Norway. Traditionally,the drying or "hanging" period in Lofoten is from Hanging fish in a loft in Lofoten. early March to the middle of April. Later, the temperature in Lofoten is often too high for drying,but one can successfully dry fish in Finnmark in both April and May.

FLAT LOFTS AND DRYING RACKS Both flat lofts and drying racks are employed in the drying of fish. Flat lofts demand greater area, while racks exploit height. No documentation exists as to which is best. Therefore, the use of various types of lofts or racks is more a matter of tradition and depends on available space than an expression of a comparati- ve advantage. Ties of small fish are hung on the thin end of the pole,and the larger fish are hung on the thick end. The fish is hung well spaced to ensure sufficient airflow. It is also important that the fish does not come into contact with Example of fish that are touching each other in the loft and must other fish or the boards. This can cause hanging marks that can be separated so that side cranium lies against side cranium. later lead to a reduction in sales value. An inspection round is therefore carried out immediately after hanging to ensure that the fish is properly separated.

INSPECTION When inspecting fish in lofts, one will also be able to spot any remains of guts, etc. Remains of liver can lead to a reduction of the market value of the stockfish. One year is rarely like the next in stockfish production. This is due to the variations in climatic conditions: Temperature, sun, wind, humidity and precipitation affect the drying – and there- fore the quality – of the finished product. The fish is hung with the gut incision away from rain. Thus, the fish in Lofoten is hung with the belly facing North and the back South. The drying period in Lofoten is approximately three months, depending on wind, weather and the size of the fish. In Finnmark, the fish are traditionally smaller, resulting in a shorter drying period, around 2 - 2,5 months. Remnants of liver that are found in the fish after drying must be removed. 7 On harvesting,the tying yarn is cut and the fish drops onto the bedding. The sorter sorts the fish into as many as 20 different classes. In many cases, the sorter must use his nose to determine the After harvesting, the fish is taken to storage and secondary drying. correct quality of the fish. HARVESTING, SECONDARY DRYING, SORTING, GRADING AND PACKING

The harvesting of stockfish in Lofoten normally takes place from working together with older and experienced sorters. He makes the middle of June, while in other parts of the country the fish is a subjective evaluation and sorts the fish in up to 20 classes for harvested as soon as it is dry. The degree of dehydration is Lofot Cod and 10 classes for other stockfish produced from cod. based on a subjective evaluation, in which various methods are Length, thickness, weight and qualitative features all contribute employed. to determining to which class the stockfish belongs. Stockfish of the same quality is stacked for pressing. A hydraulic press is used to compress the bundles together. The fish is taken from the loft by cutting the ties with a knife. It The sorter makes a sensory evaluation of the fish and must is then taken into storage for secondary drying. The stockfish is often open the fish at the neck in order to check the aroma to stacked and arranged so that air can circulate freely around the determine the quality of the fish. individual fish. The largest fish, which require the longest drying period, are placed at the top and exterior of the stacks to As sorting and grading is done by subjective evaluation by the ensure that secondary drying is as rapid as possible. individual sorter, there may be variations within the individual classes from different producers. However, all fish in a single A properly dried fish normally has a water content of between bundle shall be of the same standard and quality. 14 and 16 percent, but can be sold with both lower and higher water content. Stockfish is packed in bundles of 25, 45 or 50 kilos, dependent on the target market. Hydraulic presses are used to compress Sorting and grading is carried out in accordance with a branch the fish together and the bundles are held together with metal standard, Sorting and Grading of Stockfish, (NBS 30-01). wire ties. The bundles are later sewn into jute sacking.

"Vrakeren" – the "discarder" or "sorter" responsible for selection The fish is bundled with either the belly or back outwards, – is highly experienced in stockfish production and has often depending on the market for which it is destined. gained experience over the course of many years through Stockfish of the same quality bundled together with wire. A stockfish bundle sewn into jute sacking and ready for export.

8 9 On harvesting,the tying yarn is cut and the fish drops onto the bedding. The sorter sorts the fish into as many as 20 different classes. In many cases, the sorter must use his nose to determine the After harvesting, the fish is taken to storage and secondary drying. correct quality of the fish. HARVESTING, SECONDARY DRYING, SORTING, GRADING AND PACKING

The harvesting of stockfish in Lofoten normally takes place from working together with older and experienced sorters. He makes the middle of June, while in other parts of the country the fish is a subjective evaluation and sorts the fish in up to 20 classes for harvested as soon as it is dry. The degree of dehydration is Lofot Cod and 10 classes for other stockfish produced from cod. based on a subjective evaluation, in which various methods are Length, thickness, weight and qualitative features all contribute employed. to determining to which class the stockfish belongs. Stockfish of the same quality is stacked for pressing. A hydraulic press is used to compress the bundles together. The fish is taken from the loft by cutting the ties with a knife. It The sorter makes a sensory evaluation of the fish and must is then taken into storage for secondary drying. The stockfish is often open the fish at the neck in order to check the aroma to stacked and arranged so that air can circulate freely around the determine the quality of the fish. individual fish. The largest fish, which require the longest drying period, are placed at the top and exterior of the stacks to As sorting and grading is done by subjective evaluation by the ensure that secondary drying is as rapid as possible. individual sorter, there may be variations within the individual classes from different producers. However, all fish in a single A properly dried fish normally has a water content of between bundle shall be of the same standard and quality. 14 and 16 percent, but can be sold with both lower and higher water content. Stockfish is packed in bundles of 25, 45 or 50 kilos, dependent on the target market. Hydraulic presses are used to compress Sorting and grading is carried out in accordance with a branch the fish together and the bundles are held together with metal standard, Sorting and Grading of Stockfish, (NBS 30-01). wire ties. The bundles are later sewn into jute sacking.

"Vrakeren" – the "discarder" or "sorter" responsible for selection The fish is bundled with either the belly or back outwards, – is highly experienced in stockfish production and has often depending on the market for which it is destined. gained experience over the course of many years through Stockfish of the same quality bundled together with wire. A stockfish bundle sewn into jute sacking and ready for export.

8 9 Common for all stockfish are the sorting and grading PRIME AND SECOND-GRADE FISH criteria: Size, appearance and a SORTING AND GRADING number of qualitative proper- ties that together decide the quality of the product.

PRIME GRADE There are two main grades for most species of fish:Prime and Second. Ragno This is the best quality. The fish shall be of the leanest type,free from faults and blemishes and over 60 cm. Prime fish is the highest grade Westre Magro - WM Thin and lean class without any sign of plumpness. Must have colour. Comes in three size grades: and for all intents and purpo- (Thin Westre) 60/80 cm, 50/60 cm and 40/50 cm. ses shall be free from blemis- hes or faults, depending on its Westre Demi Magro - WDM The same quality requirements as for WM, but may be plumper along one side of the neck and down to class. Second-grade fish may have small, but not serious, (Half-thin Westre) the anal cavity,or show some plumpness on both sides.Comes in two size grades:60/80 cm and 50/60 cm. blemishes.

Grand Premier - GP A special class that must have colour. Can be described as a slim Bremer. Lofot Stockfish of a lower grade than second is sorted as Lub Some blemishes are acceptable. Size: 30 – 45 per 50 kg. Tipo B or African goods for the African market. Bremer - BR Plump type. Size: 40 – 55 per 50 kg.

Hollender - HO (Standard Hollender) Plump type. Size: 58 – 63 per 50 kg. SLIM AND PLUMP FISH Westre Courant - WC The choice of plump and (Standard Westre) Plump, strong and must have colour. Size: 70 - 80 per 50 kg. slim qualities of stockfish is a central factor in the sorting Westre Ancona - WA Fish of same type and quality as WM or WDM, too plump to meet classification for these types. and grading of stockfish. Small blemishes are acceptable. Sizes: 70 – 78 per 50 kg. This is a matter of prefer- ence in the various target Westre Piccolo - WP markets and the different (Small Westre) Must have colour. Size: 100 – 120 per 50 kg. manners in which the end product is used. Some mar- Fish that are smaller than Westre Piccolo and Westre Magro 40/50 are sold as both Westre Piccolo kets prefer slimmer fish and prepare the fish by rolling or Piccolo (with number quoted), or as Lofoten 1/2 (100 – 200 grams per fish). malleting prior to re-hydrati- on. Other markets prefer a plumper and stronger grade of stockfish, as they re- SECOND GRADE hydrate the fish whole.

Italia Grande - IG (Large Italian) Size: 55 – 60 per 50 kg.

Italia Grande Magro - IGM Size is a central criteria in (Large Slim Italian) A slimmer type with same size and class as IG. SIZES stockfish sorting and gra- ding, and is determined by Italia Medio - IM length, weight and the (Medium Italian) As IG, but smaller. Sizes: 70 – 80 per 50 kg. number of fish per given weight, the so-called weight number. The illustration Italia Medio Magro - IMM shows the so-called stock- (Medium Slim Italian) A slim IM or second-grade WM 50/60. Size: 50 - 60 per 50 kg. fish, which stretches from the centre of the curve at Italia Piccolo - IP the side cranium to the end (Small Italian) Second-grade WP. Size: 100 – 120 per 50 kg. near the tailfin area.

10 11 CoCommonmmon for for all all stockfish stockfish are are thethe sorting sorting and and grading grading PRIMEPRIME ANDAND SECOND-GRADESECOND-GRADE FISHFISH criteria:criteria: Size, Size, appearance appearance and and a a SORTING AND GRADING numbernumber of ofqualitative qualitative proper- proper- tiesties that that together together decide decide the the qualityquality of ofthe the product. product.

PRIME GRADE ThereThere are are two two main main grades grades for for mostmost species species of offish:Prime fish:Prime and and Second.Second. Ragno This is the best quality. The fish shall be of the leanest type,free from faults and blemishes and over 60 cm. PrimePrime fish fish is theis the highest highest grade grade Westre Magro - WM Thin and lean class without any sign of plumpness. Must have colour. Comes in three size grades: andand for for all allintents intents and and purpo- purpo- (Thin Westre) 60/80 cm, 50/60 cm and 40/50 cm. sesses shall shall be be free free from from blemis- blemis- heshes or orfaults, faults, depending depending on on its its Westre Demi Magro - WDM The same quality requirements as for WM, but may be plumper along one side of the neck and down to class.class. Second-grade Second-grade fish fish may may havehave small, small, but but not not serious, serious, (Half-thin Westre) the anal cavity,or show some plumpness on both sides.Comes in two size grades:60/80 cm and 50/60 cm. blemishes.blemishes.

Grand Premier - GP A special class that must have colour. Can be described as a slim Bremer. LoLofotfo t Stockfish Stockfish of of a a lower lower gradegrade than than second second is sortedis sorted as as Lub Some blemishes are acceptable. Size: 30 – 45 per 50 kg. TipoTipo B orB orAfrican African goods goods for for the the AfricanAfrican market. market. Bremer - BR Plump type. Size: 40 – 55 per 50 kg.

Hollender - HO (Standard Hollender) Plump type. Size: 58 – 63 per 50 kg. SLIMSLIM ANDAND PLUMPPLUMP FISHFISH Westre Courant - WC TheThe choice choice of of plump plump and and (Standard Westre) Plump, strong and must have colour. Size: 70 - 80 per 50 kg. slimslim qualities qualities of ofstockfish stockfish is ais a centralcentral factor factor in inthe the sorting sorting Westre Ancona - WA Fish of same type and quality as WM or WDM, too plump to meet classification for these types. andand grading grading of of stockfish. stockfish. Small blemishes are acceptable. Sizes: 70 – 78 per 50 kg. ThisThis is is a a matter matter of of prefer- prefer- enceence in in the the various various target target Westre Piccolo - WP marketsmarkets and and the the different different (Small Westre) Must have colour. Size: 100 – 120 per 50 kg. mannersmanners in in which which the the end end productproduct is isused. used. Some Some mar- mar- Fish that are smaller than Westre Piccolo and Westre Magro 40/50 are sold as both Westre Piccolo kekets tsprefer prefer slimmer slimmer fish fish and and prepareprepare the the fish fish by by rolling rolling or or Piccolo (with number quoted), or as Lofoten 1/2 (100 – 200 grams per fish). malletingmalleting prior prior to to re-hydrati- re-hydrati- on.on. Other Other markets markets prefer prefer a a plumperplumper and and stronger stronger grade grade ofof stockfish, stockfish, as as they they re- re- SECOND GRADE hyhydratedrate the the fish fish whole. whole.

Italia Grande - IG (Large Italian) Size: 55 – 60 per 50 kg.

Italia Grande Magro - IGM SizeSize is is a a central central criteria criteria in in (Large Slim Italian) A slimmer type with same size and class as IG. SIZESSIZES stockfishstockfish sorting sorting and and gra- gra- ding,ding, and and is is determined determined by by Italia Medio - IM length,length, weight weight and and the the (Medium Italian) As IG, but smaller. Sizes: 70 – 80 per 50 kg. STOCKFISH SIZES numbernumber of of fish fish per per given given weight,weight,thethe so-called so-called weight weight number.number. The The illustration illustration Italia Medio Magro - IMM showsshows the the so-called so-called stock- stock- (Medium Slim Italian) A slim IM or second-grade WM 50/60. Size: 50 - 60 per 50 kg. fish,fish, which which stretches stretches from from thethe centre centre of of the the curve curve at at Italia Piccolo - IP thethe side side cranium cranium to to the the end end (Small Italian) Second-grade WP. Size: 100 – 120 per 50 kg. nearnear the the tailfin tailfin area. area.

10 1111 PRIME FISH

PRIME FISH FEATURES OF PRIME FISH: A prime fish is of the highest In addition to optimum cli- Natural shape and open belly quality. There are variations matic conditions, prime fish • in the different classes, but also demands first-class • Clean in neck and belly the norm is that they shall handling in all stages of pro- • No indication of dewing Good skin colour, no tendency to dewing. be free from blemishes duction from raw material to • No hanging marks Under: Open and clean belly. Right: Neat and clean around neck. and faults. Further, the skin finished product. Only then • No frost damage shall have an attractive will it achieve the best No mildew appearance and the flesh of possible price in the best • the fish shall exhibit a good paying markets. colour.

12 13 PRIME FISH

PRIME FISH A prime fish is of the highest In addition to optimum cli- quality. There are variations matic conditions, prime fish in the different classes, but also demands first-class the norm is that they shall handling in all stages of pro- Good skin colour, no tendency to dewing. be free from blemishes duction from raw material to Under: Open and clean belly. Right: Neat and clean around neck. and faults. Further, the skin finished product. Only then shall have an attractive will it achieve the best appearance and the flesh of possible price in the best the fish shall exhibit a good paying markets. colour.

12 13 SECOND-GRADESEKUNDA FISK FISH

FROSTFROSTSKADE DAMAGE SECOND-GRADESEKUNDA FISK FISH IfOm the fisken fish has har been hatt frost,exposed særlig to i frost,begynnelsen especially av during tørkeprosessen, the early stages kan erfarne of the tørrfisksorterere drying process, se experienced fra utsiden. stockfish Gjør man sorters et snitt cacan gjennomn detect this from the appearance of the exterior. An incision through the fish makes this more apparent to everyone. The fish on the left has AEn second-gradesekunda fisk kan fish innehol- may FEATURES OF SECOND-GRADE FISH: fisken blir det mer synlig for enhver. Fisken til venstre har ikke hatt frost i tørkingen, og man kan tydelig se en mørk og kompakt fisk. have some blemishes or KJENNETEGN PÅ SEKUNDAFISK: only been lightly exposed to frost during the drying process, and one can clearly see a dark and compact fish. A small porous area can havede noen some feil, og blemishes trenger ikke or Fisken til høyre er svært frostskadet og er helt porøs innvendig. Den frostskadde fisken må gå til annen anvendelse enn utvanning og faults, and does not have to • May have some coating in belly region be seen at the top of the dorsal area only. The fish on the right shows extreme frost damage and is completely porous on the insinside.ide. å ha det beste utseende. • Kan ha noe belegg i bukpartiet tilberedning i markedet. have a perfect appearance. • May have partly closed belly The frost-damaged fish must be sold in the market place for a different purpose than re-hydration and preparation. The dark fish will Second-gradeSekunda fisk er fishikke dårligste are not • Kan ha delvis lukket buk be pure white when re-hydrated, while the light stockfish will assume a reddish colour when re-hydrated. thekvalitetsklasse lowest quality og kan class derfor and • May show some frost damage, but not so bad that one cannot therefore have seri- • Kan være noe frostkjent, men ikke så mye at man ikke kan se det cannotikke ha therefore graverende have feil. seri- En cannot see the undamaged flesh near the backbone FARGE KAN AVGJØRE ous blemishes or faults. A friske kjøttet ved ryggbeinet COLLOUROUR CAN BE THE DECIDING FACTOR sekunda fisk krever god Fargen på kjøttet i nakken kan i mange tilfeller gi en pekepinn på om fisken er av prima eller sekunda kvalitet. På bildet til venstre ser second-grade fish demands • May contain a little blood or bloodstains In many instances, the colour of the visible flesh can be an indication of whether the fish is of prime or secondary quality. The illu- properbehandling handling og gode and klima- good • Kan inneholde litt blod eller blodflekker strationvi lyst, fint on og the friskt left kjøttshows i nakken light, good på fisken. quality På and bildet fresh til høyreflesh in er this kjøttet fish. mørkt On the og right, tydelig the blodpreget. flesh is dark and shows clear signs of blood. climatictiske tørkeforhold. conditions. Less Mindre than •Some mildew is acceptable perfect raw materials or raw • Noe jordslag godtas godt råstoff eller råstoff som •Must not have hooking or bludgeon marks, cuts and sores, or materials that have not been • Må ikke ha klepphugg, flenger eller leverrester properlyikke er behandlet treated often riktig result gir liver remains inofte a second-grade sekunda ferdigvare. product.

PartlyPartlyDelvis closed closed lukket belly. belly. buk. UndamagedUndamagedFriskt kjøtt godt flesh flesh synligeasily easily visible ivisible nakke. in in neck neck region. region. SoSoNoememe jordslagmildew mildew and ogand fiskeslim fish fish slime slime i onskinnet. on skin. skin.

14 15

Norsk Tørrfisk.indd 14 08-04-08 15:23:34 Norsk Tørrfisk.indd 15 08-04-08 15:23:37 SECOND-GRADESEKUNDA FISK FISH

FROSTFROSTSKADE DAMAGE SECOND-GRADESEKUNDA FISK FISH IfOm the fisken fish has har been hatt frost,exposed særlig to i frost,begynnelsen especially av during tørkeprosessen, the early stages kan erfarne of the tørrfisksorterere drying process, se experienced fra utsiden. stockfish Gjør man sorters et snitt cacan gjennomn detect this from the appearance of the exterior. An incision through the fish makes this more apparent to everyone. The fish on the left has AEn second-gradesekunda fisk kan fish innehol- may fisken blir det mer synlig for enhver. Fisken til venstre har ikke hatt frost i tørkingen, og man kan tydelig se en mørk og kompakt fisk. KJENNETEGNFEATURES OF PÅ SECOND-GRADESEKUNDAFISK: FISH: only been lightly exposed to frost during the drying process, and one can clearly see a dark and compact fish. A small porous area can havede noen some feil, og blemishes trenger ikke or Fisken til høyre er svært frostskadet og er helt porøs innvendig. Den frostskadde fisken må gå til annen anvendelse enn utvanning og faults, and does not have to • May have some coating in belly region be seen at the top of the dorsal area only. The fish on the right shows extreme frost damage and is completely porous on the insinside.ide. å ha det beste utseende. • Kan ha noe belegg i bukpartiet tilberedning i markedet. have a perfect appearance. • May have partly closed belly The frost-damaged fish must be sold in the market place for a different purpose than re-hydration and preparation. The dark fish will Second-gradeSekunda fisk er fishikke dårligste are not • Kan ha delvis lukket buk be pure white when re-hydrated, while the light stockfish will assume a reddish colour when re-hydrated. thekvalitetsklasse lowest quality og kan class derfor and • KanMay væreshow noe some frostkjent, frost damage, men ikke but så not mye so at bad man that ikke one kan se det cannotikke ha therefore graverende have feil. seri- En cannot see the undamaged flesh near the backbone FARGE KAN AVGJØRE ous blemishes or faults. A friske kjøttet ved ryggbeinet COLLOUROUR CAN BE THE DECIDING FACTOR sekunda fisk krever god Fargen på kjøttet i nakken kan i mange tilfeller gi en pekepinn på om fisken er av prima eller sekunda kvalitet. På bildet til venstre ser second-grade fish demands • May contain a little blood or bloodstains In many instances, the colour of the visible flesh can be an indication of whether the fish is of prime or secondary quality. The illu- properbehandling handling og gode and klima- good • Kan inneholde litt blod eller blodflekker strationvi lyst, fint on og the friskt left kjøttshows i nakken light, good på fisken. quality På and bildet fresh til høyreflesh in er this kjøttet fish. mørkt On the og right, tydelig the blodpreget. flesh is dark and shows clear signs of blood. climatictiske tørkeforhold. conditions. Less Mindre than •Some mildew is acceptable perfect raw materials or raw • Noe jordslag godtas godt råstoff eller råstoff som •Must not have hooking or bludgeon marks, cuts and sores, or materials that have not been • Må ikke ha klepphugg, flenger eller leverrester properlyikke er behandlet treated often riktig result gir liver remains inofte a second-grade sekunda ferdigvare. product.

PartlyPartlyDelvis closed closed lukket belly. belly. buk. UndamagedUndamagedFriskt kjøtt godt flesh flesh synligeasily easily visible ivisible nakke. in in neck neck region. region. SoSoNoememe jordslagmildew mildew and ogand fiskeslim fish fish slime slime i onskinnet. on skin. skin.

14 15

Norsk Tørrfisk.indd 14 08-04-08 15:23:34 Norsk Tørrfisk.indd 15 08-04-08 15:23:37 OOTHERANNENTHER STOCKFISHTØRRFISK ANNEN TØRRFISKROTSKJÆR (SPLIT) SEI ROROTSKJÆRRotskjærTTSKJÆRSKJÆR er sløyd, (SPLIT) hodekappet fisk som er skåret opp langs ryg- SAITHEDetSEI tørkes en betydelig mengde sei i Norge. Seien tilhører RotskjærROTSKJÆRgraden, men iser gutted,sløyd, som(SPLIT) hodekappethenger decapitated sammen fisk fish som i thatsporden. er is skåret cut Omlag along opp tolangsthe tredeler back- ryg- LargeDettorskefamilien,SEI tørkes quantities en og betydeligof hørerSaithe hjemme (also mengde known i det sei as nordligei Coalfish, Norge. Atlanterhavet.Seien Coley tilhørerand, in Rotskjær er sløyd, hodekappet fisk som er skåret opp langs ryg- Det tørkes en betydelig mengde sei i Norge. Seien tilhører bonegraden,av ryggbeinet but men still som joined fra henger nakken together sammen og bakoverat the i sporden. tail er joint. tatt Omlag bort. Approximately Dento tredeler bakre the USA, Pollock) are dried in Norway. Saithe is a member of the graden,Rotskjær men er sløyd, som hodekappethenger sammen fisk som i sporden. er skåret Omlag opp tolangs tredeler ryg- torskefamilien,SeienDet tørkes er vanlig en langs og betydelig hører hele hjemme norskekysten, mengde i det sei og nordligei Norge. her finner Atlanterhavet.Seien vi også tilhører de delen av ryggbeinet følger den ene halvparten av fisken. torskefamilien, og hører hjemme i det nordlige Atlanterhavet. two-thirdsgraden,av ryggbeinet men of somthe fra hengerbackbone, nakken sammen og starting bakover i sporden. from er tattthe Omlag bort.neck, Dento has tredeler bakrebeen Cod family and is mainly found in the North Atlantic. Saithe is av ryggbeinet fra nakken og bakover er tatt bort. Den bakre Seienrikestetorskefamilien, er forekomster vanlig langs og hører avhele arten. hjemmenorskekysten, Seien i det bærer og nordlige her det finner latinske Atlanterhavet. vi også navnet de removed.delen av ryggbeinet The rearmost følger sectioden enen ofhalvparten the backbone av fisken. remains commonSeien er vanlig along langs the entirehele norskekysten, Norwegian coast, og her and finner this vi is også where de delenav ryggbeinet av ryggbeinet fra nakken følger ogden bakover ene halvparten er tatt bort.av fisken. Den bakre attachedPrima og to Sekunda one-half rotskjær of the fish. torsk sorteres etter kjennetegn på therikestePollachiusSeien richest er forekomster vanlig virens.Saithe langs fishing avhele arten. groundsnorskekysten, Seien are bærer found. og her det Saithe finner latinske carries vi også navnet the de delen av ryggbeinet følger den ene halvparten av fisken. rikeste forekomster av arten. Seien bærer det latinske navnet PrimasammePrime og måte and Sekunda somSecondary for rotskjær rund Rotskjær fisk. torsk Rotskjær cod sorteres torskis sorted som etter using ikke kjennetegn tilfredsstiller the same på LatinPollachius name virens. Pollachius virens. Prima og Sekunda rotskjær torsk sorteres etter kjennetegn på Pollachiusrikeste forekomster virens. av arten. Seien bærer det latinske navnet criteriasammekravene used måtetil Prima forsom roundeller for Sekundarund fish. fisk. Rotskjær sorteres Rotskjær cod som torsk that annen som does ikke rotskjær not tilfredsstiller meet torsk. the Important Saithe stockfish markets are: Nigeria, Switzerland sammePrima og måte Sekunda som for rotskjær rund fisk. torsk Rotskjær sorteres torsk som etter ikke kjennetegn tilfredsstiller på Pollachius virens. Tørrfisk av sei. rekravenequired til standards Prima eller forSekunda classification sorteres assom Prime annen or rotskjær Secondary torsk. is and the USA. Saithe is sorted in lengths of 20/40 cm, 30/50 cm, PriPrimame Rotskjærrotskjær cod kravenesamme måtetil Prima som eller for Sekundarund fisk. sorteres Rotskjær som torsk annen som ikke rotskjær tilfredsstiller torsk. Tørrfisk Saitheav sei. Prima rotskjær classedRotskjær as torsk "Other sorteres Rotskjær i lengdene cod". ÷/50 cm., 50/60 cm. og 60/+ 50/70 cm and 70+ cm. Tørrfisk av sei. kravene til Prima eller Sekunda sorteres som annen rotskjær torsk. HYSE Prima rotskjær cm. Annen rotskjær torsk sorteres i lengdene 20/50 cm., 30/50 Tørrfisk av sei. RotskjærRotskjær torsk cod sorteres is sorted i lengdene in lengths ÷/50 of ÷50cm., cm, 50/60 50/60 cm. ogcm 60/+and Rotskjær torsk sorteres i lengdene ÷/50 cm., 50/60 cm. og 60/+ DetHYSE tørkes også noe hyse i Norge. Dette er en torskefisk som 60+cm.cm., Annen 50/70cm. Other cm. rotskjær og Rotskjær 70/+ torsk cm. codsorteres is sorted i lengdene in lengths 20/50 of 20/50cm., 30/50 cm, HYSE cm.Rotskjær Annen torsk rotskjær sorteres torsk i lengdene sorteres ÷/50i lengdene cm., 50/60 20/50 cm. cm., og 30/50 60/+ HADDOCK 30/50cm., 50/70 cm, 50/70cm. og cm 70/+ and cm. 70/+ cm. DetfinnesHYSE tørkes på begge også sider noe av hyse Nord-Atlanteren,og i Norge. Dette er på en øst-siden torskefisk finnes som cm.,cm. Annen 50/70 cm. rotskjær og 70/+ torsk cm. sorteres i lengdene 20/50 cm., 30/50 SomeDet tørkes Haddock også is noealso hysedried i in Norge. Norway. Dette This er is ena member torskefisk of somthe finnesden fra på Portugal begge sidertil Island, av Nord-Atlanteren,og Spitsbergen og Novaja på øst-siden Zemlja. Den finnes er cm., 50/70 cm. og 70/+ cm. codfinnesDet family tørkes på begge that også is sider noefound av hyse on Nord-Atlanteren,og both i Norge. sides Dette of the er North på en øst-siden torskefisk Atlantic, finnes somand OOTHERTHER ROUND COD ondenvanlig thefra langs Portugal Eastern hele til sidenorskekysten, Island, it isSpitsbergen found men from er og mest Novaja Portugal tallrik Zemlja. på to bankene Iceland, Den er denfinnes fra på Portugal begge sidertil Island, av Nord-Atlanteren,og Spitsbergen og Novaja på øst-siden Zemlja. Den finnes er RoundBOKNAFISK Cod that does not meet the standards for Prime or Spitsbergen and Novaja Zemlja. It is common all along vanligutenforden fra langs Portugal Vestlandet. hele til norskekysten, Island, Hysa Spitsbergen bærer men det er og latinskemest Novaja tallrik navnetZemlja. på bankene Den Gadus er Second Grades is sorted as either Tipo B for Italy or as Africa thevanlig Norwegian langs hele coast, norskekysten, but is most men plentifuler mest tallrik on the på banksbankene of BOKNAFISKBoknafisk er et tørrfiskprodukt der tørkingen er avbrutt etter to utenforaeglefinus.vanlig langs Vestlandet. hele norskekysten, Hysa bærer men det er latinskemest tallrik navnet på bankene Gadus goods.BOKNAFISK Weutenforstern Vestlandet.Norway. The HysaLatin bærername for det Haddock latinske is navnet Gadus aegle- Gadus BOKNAFISKBoknafisktil fire uker, er før et fiskentørrfiskprodukt er gjennomtørket. der tørkingen er avbrutt etter to aeglefinus. BoknafiskThe different er et tørrfiskproduktmarkets have their der tørkingenown ideas er as avbrutt to the accept-etter to finus.aeglefinus.utenfor Vestlandet. Hysa bærer det latinske navnet Gadus Tørrfisk av hyse. abilityBoknafisktil fire uker,of such er før et fish.The fiskentørrfiskprodukt er fish gjennomtørket. shall der naturally tørkingen be of er a avbruttgood standard etter to Important markets for stockfish of Haddock are: Nigeria, Vanninnholdtil fire uker, før i fisken boknafisk er gjennomtørket. er høyere enn i vanlig tørrfisk. For å aeglefinus. TørrfiskHaddock av hyse. andtil fire suitable uker, før for fisken human er gjennomtørket.consumption. Switzerland and the USA. Haddock is sorted in lengths of Vanninnholdkonservere, og i for boknafisk å hindre er videre høyere tørking enn i er vanlig det derfor tørrfisk. vanlig For å Tørrfisk av hyse. VanninnholdOther round i cod boknafisk is sorted er in høyere lengths enn 20/40 i vanlig cm, 30/50 tørrfisk. cm For and å 20/40BROSME cm, 30/50 cm, 50/70 cm and 70+ cm. konservere,fryse boknafisk. og for å hindre videre tørking er det derfor vanlig å 50/70konservere,Vanninnhold cm. 70/90 og i for boknafisk cm. å hindre and 90+ er videre høyere cm. Fortørking enn the i Italian er vanlig det market,derfor tørrfisk. vanlig Tipo For B å BROSME fryse boknafisk. DetBROSME tørkes noe brosme i Norge. Brosme er en torskefisk som Other round Cod isfrysekonservere, sorted boknafisk. by og pieces/weight. for å hindre videre For Tipo tørking B IM er this det is derfor 75 – vanlig 80 per å TUSKBROSME fryse boknafisk. Detfinnes tørkes på begge noe brosme sider avi Norge. Atlanterhavet. Brosme er Den en ertorskefisk utbredt som fra Boknafisk. 50 kg. For Tipo B IG it is 55 – 60 per 50 kg. SomeDet tørkes Tusk is noe dried brosme in Norway. i Norge. Tusk Brosme is a codfish er en found torskefisk on both som Boknafisk. finnesIsland og på Nord-Irland begge sider til Sørvest-Spitsbergen av Atlanterhavet. Den og Kola. er utbredt I Norge fraer sidesfinnesDet tørkes of påthe begge noeAtlantic. brosme sider It is widespread avi Norge. Atlanterhavet. Brosme from Iceland er Den en ertorskefiskand utbredt Northern som fra Boknafisk. ANNEN RUND TORSK Islandbrosme og vanlig Nord-Irland på Vestlandet til Sørvest-Spitsbergen og langs kontinentalskråningen og Kola. I Norge er BBOKNAFISKOKNAFISK IrelandIslandfinnes og på to Nord-Irland Southwest begge sider til Spitsbergen Sørvest-Spitsbergen av Atlanterhavet. and Kola. Den og Tusk Kola. er is utbredt I common Norge fraer BoknafiskANNEN RUND is a stockfish TORSK product in which the drying process is alongbrosme(egga). the Brosme vanlig West bærer på Coast Vestlandet det of latinske Norway og navnet langs and kontinentalskråningentheBrosme continental brosme. shelf. RundANNEN torsk RUND som TORSK ikke tilfredsstiller kravene til Primafisk eller brosmeIsland og vanlig Nord-Irland på Vestlandet til Sørvest-Spitsbergen og langs kontinentalskråningen og Kola. I Norge er haltedANNEN after RUND two TORSKto four weeks. The(egga). Latin Brosme name bærer for Tusk det is latinskeBrosme navnetbrosme. Brosme brosme. RundSekundafisk torsk sorteres som ikke enten tilfredsstiller som Tipo kraveneB til Italia til eller Primafisk Afrikavare. eller (egga).brosme Brosme vanlig bærer på Vestlandet det latinske og navnet langs kontinentalskråningenBrosme brosme. RundThe torskwater som content ikke of tilfredsstiller Boknafisk is kravene higher thantil Primafisk in standard eller Nigeria is the major market for stockfish from Tusk. Tusk is RundSekundafisk torsk sorteres som ikke enten tilfredsstiller som Tipo kraveneB til Italia til eller Primafisk Afrikavare. eller (egga). Brosme bærer det latinske navnet Brosme brosme. Tørrfisk av brosme. stockfish.DetSekundafisk italienske In sorteres order marked to enten conserveforetrekker som Tipo the en fish,Blett til Italia andmodnet toeller avoid (fermentert) Afrikavare. further sorted in lengths of 20/40 cm, 30/50 cm, 50/70 cm and 70+ cm. dehydration,Sekundafisk sorteres it is customary enten somto freeze Tipo BBoknafisk. til Italia eller Afrikavare. Tørrfisk av brosme. Detfisk, mensitalienske det afrikanskemarked foretrekker marked har en preferanser lett modnet for (fermentert) en sterkere KUNSTIG TØRKEDE FILETER Tørrfisk av brosme. Det italienske marked foretrekker en lett modnet (fermentert) COD Tusk fisk,modnet mens fisk. det afrikanske marked har preferanser for en sterkere ARTIFICIALLY-DRIEDfisk,Det mensitalienske det afrikanskemarked FILLETSforetrekker marked har en preferanser lett modnet for (fermentert) en sterkere KUNSTIGFileter er fiskestykkerTØRKEDE FILETER som fremkommer når sløyd og hode- Fisken er frisk og sunn vare, egnet til menneskeføde. The majority of Norwegian stockfish is produced from cod. Cod fisk,modnet mens fisk. det afrikanske marked har preferanser for en sterkere Fileterkappet er fisk fiskestykker deles på langs, som fremkommer og ryggbeinet når fjernes. sløyd Filetene og hode- til FFilletsmodnetillets are fisk. fish portions obtained by gutting,heading,cutting the thatFileterKUNSTIG is cured er fiskestykkerTØRKEDE by drying FILETERsom both fremkommer in Lofoten and når other sløyd districts og hode- is a modnetFisken er fisk. frisk og sunn vare, egnet til menneskeføde. kappettørking fisk er vanligvis deles på fratrimmetlangs, og ryggbeinet ørebein og fjernes. finner Filetene med til- til fishAnnenFisken along errund frisk the torsk backboneog sunn sorteres vare, and etter egnet removing lengdene til menneskeføde. the 20/40 backbone. cm., 30/50 Fillets cm., for memberkappetFileter er fisk of fiskestykker the deles Norwegian-Arctic på langs, som fremkommer og ryggbeinet Cod family når fjernes. that sløyd lives Filetene og in hode- the til Fisken er frisk og sunn vare, egnet til menneskeføde. hørende bein. drying50/70 cm., normally 70/90 have cm. the og cranium90/+ cm. and For neck det italiensk bones removed marked coldtørkingkappet Polar fisk er waters vanligvis deles påof the fratrimmetlangs, Barents og ryggbeinet ørebeinSea and og along fjernes. finner the Filetene coastmed til- of til Annen rund torsk sorteres etter lengdene 20/40 cm., 30/50 cm., tørking er vanligvis fratrimmet ørebein og finner med til- ttogetherAnnenogether rund with torsk fins sorteresand any etterbones lengdene attached 20/40 thereto. cm., 30/50 cm., Norway.hørende Thisbein. particular family is somewhat special in that its 50/70sorteres cm., Tipo 70/90 B i stykketall. cm. og 90/+ For Tipo cm. For B IM det er italienskdet 75 – marked 80 stk. hørendetørking erbein. vanligvis fratrimmet ørebein og finner med til- 50/70Annen cm.,rund 70/90torsk sorteres cm. og etter 90/+ lengdene cm. For det20/40 italiensk cm., 30/50 marked cm., Tørking skjer i tørketuneller ved bruk av varmluft. pr.Drying 50 kg. Foris carried Tipo B out IG er in detdrying 55 – tunnels 60 stk. pr.using 50 kg.hot air. migratoryhørende bein. habits take it over vast areas of the sea. 50/70sorteres cm., Tipo 70/90 B i stykketall. cm. og 90/+ For Tipo cm. For B IM det er italienskdet 75 – marked 80 stk. Tørking skjer i tørketuneller ved bruk av varmluft. sorteresDried fillets Tipo Bare i stykketall.usually produced For Tipo from B IM Ling, er det although 75 – 80some stk. TørkingThe cod skjer reaches i tørketuneller sexual maturity ved bruk between av varmluft. 6 – 15 years, with Sterkt fermentert tørrfisk. pr. 50 kg. For Tipo B IG er det 55 – 60 stk. pr. 50 kg. Tørkede fileter lages hovedsakelig av lange, men det brukes Saithepr.sorteres 50 kg. and Tipo For Cod Tipo B is i used.B stykketall. IG er det For55 – Tipo 60 stk. B IM pr. 50 er kg. det 75 – 80 stk. mostTørking fish skjer maturing i tørketuneller between ved 8 bruk– 10 avyears. varmluft. This section of the Sterkt fermentert tørrfisk. Tørkedeogså noe filetersei og lagestorsk. hovedsakelig av lange, men det brukes Sterkt fermentert tørrfisk. pr.Artificially-dried 50 kg. For Tipo Bfillets IG er are det sorted 55 – 60 in stk. lengths pr. 50 of kg. ÷50 cm, 50/60 stockTørkede (Winter/Spring fileter lages Cod) hovedsakelig migrates from av lange, the northern men det reaches brukes Sterkt fermentert tørrfisk. ogsåTørkede noe filetersei og lagestorsk. hovedsakelig av lange, men det brukes cm, 60/70 cm and 70+ cm. ofKunstigogså the noe Barents tørkede sei og Sea torsk.fileter to the sorteres breeding i lengdene grounds ÷/50 stretching cm., 50/60 from cm., off theogså coast noe seiof Finnmarkog torsk. to the waters of North-western Norway. Kunstig60/70 cm. tørkede og 70/+ fileter cm. sorteres i lengdene ÷/50 cm., 50/60 cm., TheKunstig immature tørkede codfileter searches sorteres fori lengdene food throughout ÷/50 cm., 50/60 the vastcm., 60/70 cm. og 70/+ cm. reache60/70Kunstig cm.s tørkede of og the70/+ fileter Barents cm. sorteres Sea i andlengdene sometimes ÷/50 cm., follows 50/60 cm., the Capelin60/70 cm. on og its 70/+ journey cm. to the waters off Finnmark and Troms (Capelin-Cod). The Northern Arctic cod carries the Latin name Gadus Morhua. 16 17 16 16 17 16 17

Norsk Tørrfisk.indd 16 08-04-08 15:23:41 Norsk Tørrfisk.indd 17 08-04-08 15:23:44 OTHERANNEN STOCKFISHTØRRFISK ANNEN TØRRFISKROTSKJÆR (SPLIT) SEI ROROTSKJÆRRotskjærTSKJÆR er sløyd, (SPLIT) hodekappet fisk som er skåret opp langs ryg- SSAITHESEIDetAITHE tørkes en betydelig mengde sei i Norge. Seien tilhører RotskjærROTSKJÆRgraden, men iser gutted,sløyd, som(SPLIT) hodekappethenger decapitated sammen fisk fish som i thatsporden. er is skåret cut Omlag along opp tolangsthe tredeler back- ryg- LargeDettorskefamilien,SEI tørkes quantities en og betydeligof hørerSaithe hjemme (also mengde known i det sei as nordligei Coalfish, Norge. Atlanterhavet.Seien Coley tilhørerand, in Rotskjær er sløyd, hodekappet fisk som er skåret opp langs ryg- Det tørkes en betydelig mengde sei i Norge. Seien tilhører bonegraden,av ryggbeinet but men still som joined fra henger nakken together sammen og bakoverat the i sporden. tail er joint. tatt Omlag bort. Approximately Dento tredeler bakre the USA, Pollock) are dried in Norway. Saithe is a member of the graden,Rotskjær men er sløyd, som hodekappethenger sammen fisk som i sporden. er skåret Omlag opp tolangs tredeler ryg- torskefamilien,DetSeien tørkes er vanlig en langs og betydelig hører hele hjemme norskekysten, mengde i det sei og nordligei Norge. her finner Atlanterhavet.Seien vi også tilhører de delen av ryggbeinet følger den ene halvparten av fisken. torskefamilien, og hører hjemme i det nordlige Atlanterhavet. two-thirdsgraden,av ryggbeinet men of somthe fra hengerbackbone, nakken sammen og starting bakover i sporden. from er tattthe Omlag bort.neck, Dento has tredeler bakrebeen CCodod family and is mainly found in the North Atlantic. Saithe is av ryggbeinet fra nakken og bakover er tatt bort. Den bakre Seientorskefamilien,rikeste er forekomster vanlig langs og hører avhele arten. hjemmenorskekysten, Seien i det bærer og nordlige her det finner latinske Atlanterhavet. vi også navnet de removed.delen av ryggbeinet The rearmost følger sectioden enen ofhalvparten the backbone av fisken. remains commonSeien er vanlig along langs the entirehele norskekysten, Norwegian coast, og her and finner this vi is også where de delenav ryggbeinet av ryggbeinet fra nakken følger ogden bakover ene halvparten er tatt bort.av fisken. Den bakre attachedPrima og to Sekunda one-half rotskjær of the fish. torsk sorteres etter kjennetegn på therikesteSeienPollachius richest er forekomster vanlig virens.Saithe langs fishing avhele arten. groundsnorskekysten, Seien are bærer found. og her det Saithe finner latinske carries vi også navnet the de delen av ryggbeinet følger den ene halvparten av fisken. rikeste forekomster av arten. Seien bærer det latinske navnet PrimasammePrime og måte and Sekunda somSecondary for rotskjær rund Rotskjær fisk. torsk Rotskjær cod sorteres torskis sorted som etter using ikke kjennetegn tilfredsstiller the same på LatinPollachius name virens. Pollachius virens. Prima og Sekunda rotskjær torsk sorteres etter kjennetegn på Pollachiusrikeste forekomster virens. av arten. Seien bærer det latinske navnet criteriasammekravene used måtetil Prima forsom roundeller for Sekundarund fish. fisk. Rotskjær sorteres Rotskjær cod som torsk that annen som does ikke rotskjær not tilfredsstiller meet torsk. the Important Saithe stockfish markets are: Nigeria, Switzerland sammePrima og måte Sekunda som for rotskjær rund fisk. torsk Rotskjær sorteres torsk som etter ikke kjennetegn tilfredsstiller på Pollachius virens. Tørrfisk av sei. rekravenequired til standards Prima eller forSekunda classification sorteres assom Prime annen or rotskjær Secondary torsk. is and the USA. Saithe is sorted in lengths of 20/40 cm, 30/50 cm, PriPrimame Rotskjærrotskjær cod kravenesamme måtetil Prima som eller for Sekundarund fisk. sorteres Rotskjær som torsk annen som ikke rotskjær tilfredsstiller torsk. Tørrfisk Saitheav sei. Prima rotskjær classedRotskjær as torsk "Other sorteres Rotskjær i lengdene cod". ÷/50 cm., 50/60 cm. og 60/+ 50/70 cm and 70+ cm. Tørrfisk av sei. kravene til Prima eller Sekunda sorteres som annen rotskjær torsk. HYSE Prima rotskjær cm. Annen rotskjær torsk sorteres i lengdene 20/50 cm., 30/50 Tørrfisk av sei. RotskjærRotskjær torsk cod sorteres is sorted i lengdene in lengths ÷/50 of ÷50cm., cm, 50/60 50/60 cm. ogcm 60/+and Rotskjær torsk sorteres i lengdene ÷/50 cm., 50/60 cm. og 60/+ DetHYSE tørkes også noe hyse i Norge. Dette er en torskefisk som 60+cm.cm., Annen 50/70cm. Other cm. rotskjær og Rotskjær 70/+ torsk cm. codsorteres is sorted i lengdene in lengths 20/50 of cm.,20/50 30/50 cm, HYSE cm.Rotskjær Annen torsk rotskjær sorteres torsk i lengdene sorteres ÷/50i lengdene cm., 50/60 20/50 cm. cm., og 30/50 60/+ HADDOCK 30/50cm., 50/70 cm, 50/70cm. og cm 70/+ and cm. 70/+ cm. DetfinnesHYSE tørkes på begge også sider noe av hyse Nord-Atlanteren,og i Norge. Dette er på en øst-siden torskefisk finnes som cm.,cm. Annen 50/70 cm. rotskjær og 70/+ torsk cm. sorteres i lengdene 20/50 cm., 30/50 SomeDet tørkes Haddock også is noealso hysedried i in Norge. Norway. Dette This er is ena member torskefisk of somthe finnesden fra på Portugal begge sidertil Island, av Nord-Atlanteren,og Spitsbergen og Novaja på øst-siden Zemlja. Den finnes er cm., 50/70 cm. og 70/+ cm. codfinnesDet family tørkes på begge that også is sider noefound av hyse on Nord-Atlanteren,og both i Norge. sides Dette of the er North på en øst-siden torskefisk Atlantic, finnes somand OTHER ROUND COD ondenvanlig thefra langs Portugal Eastern hele til sidenorskekysten, Island, it isSpitsbergen found men from er og mest Novaja Portugal tallrik Zemlja. på to bankene Iceland, Den er denfinnes fra på Portugal begge sidertil Island, av Nord-Atlanteren,og Spitsbergen og Novaja på øst-siden Zemlja. Den finnes er RoundBOKNAFISK Cod that does not meet the standards for Prime or Spitsbergen and Novaja Zemlja. It is common all along vanligdenutenfor fra langs Portugal Vestlandet. hele til norskekysten, Island, Hysa Spitsbergen bærer men det er og latinskemest Novaja tallrik navnetZemlja. på bankene Den Gadus er Second Grades is sorted as either Tipo B for Italy or as Africa thevanlig Norwegian langs hele coast, norskekysten, but is most men plentifuler mest tallrik on the på banksbankene of BOKNAFISKBoknafisk er et tørrfiskprodukt der tørkingen er avbrutt etter to vanligutenforaeglefinus. langs Vestlandet. hele norskekysten, Hysa bærer men det er latinskemest tallrik navnet på bankene Gadus goods.BOKNAFISK Weutenforstern Vestlandet.Norway. The HysaLatin bærername for det Haddock latinske is navnet Gadus aegle- Gadus BOKNAFISKBoknafisktil fire uker, er før et fiskentørrfiskprodukt er gjennomtørket. der tørkingen er avbrutt etter to aeglefinus. BoknafiskThe different er et tørrfiskproduktmarkets have their der tørkingenown ideas er as avbrutt to the accept-etter to finus.aeglefinus.utenfor Vestlandet. Hysa bærer det latinske navnet Gadus Tørrfisk av hyse. abilityBoknafisktil fire uker,of such er før et fish.The fiskentørrfiskprodukt er fish gjennomtørket. shall der naturally tørkingen be of er a avbruttgood standard etter to Important markets for stockfish of Haddock are: Nigeria, Vanninnholdtil fire uker, før i fisken boknafisk er gjennomtørket. er høyere enn i vanlig tørrfisk. For å aeglefinus. TørrfiskHaddock av hyse. andtil fire suitable uker, før for fisken human er gjennomtørket.consumption. Switzerland and the USA. Haddock is sorted in lengths of Vanninnholdkonservere, og i for boknafisk å hindre er videre høyere tørking enn i er vanlig det derfor tørrfisk. vanlig For å Tørrfisk av hyse. VanninnholdOther round i cod boknafisk is sorted er in høyere lengths enn 20/40 i vanlig cm, 30/50 tørrfisk. cm For and å 20/40BROSME cm, 30/50 cm, 50/70 cm and 70+ cm. konservere,fryse boknafisk. og for å hindre videre tørking er det derfor vanlig å 50/70konservere,Vanninnhold cm. 70/90 og i for boknafisk cm. å hindre and 90+ er videre høyere cm. Fortørking enn the i Italianer vanlig det derformarket, tørrfisk. vanlig Tipo For B å BROSME fryse boknafisk. BROSMEDet tørkes noe brosme i Norge. Brosme er en torskefisk som Other round Cod isfrysekonservere, sorted boknafisk. by og pieces/weight. for å hindre videre For Tipo tørking B IM er this det isderfor 75 – vanlig 80 per å TUSKBROSME fryse boknafisk. Detfinnes tørkes på begge noe brosme sider avi Norge. Atlanterhavet. Brosme er Den en ertorskefisk utbredt som fra Boknafisk. 50 kg. For Tipo B IG it is 55 – 60 per 50 kg. SomeDet tørkes Tusk is noe dried brosme in Norway. i Norge. Tusk Brosme is a codfish er en found torskefisk on both som Boknafisk. finnesIsland og på Nord-Irland begge sider til Sørvest-Spitsbergen av Atlanterhavet. Den og Kola. er utbredt I Norge fraer sidesfinnesDet tørkes of påthe begge noeAtlantic. brosme sider It is widespread avi Norge. Atlanterhavet. Brosme from Iceland er Den en ertorskefiskand utbredt Northern som fra Boknafisk. ANNEN RUND TORSK Islandbrosme og vanlig Nord-Irland på Vestlandet til Sørvest-Spitsbergen og langs kontinentalskråningen og Kola. I Norge er BOKNAFISK IrelandIslandfinnes og på to Nord-Irland Southwest begge sider til Spitsbergen Sørvest-Spitsbergen av Atlanterhavet. and Kola. Den og Tusk Kola. er is utbredt I common Norge fraer BoknafiskANNEN RUND is a stockfish TORSK product in which the drying process is alongbrosme(egga). the Brosme vanlig West bærer på Coast Vestlandet det of latinske Norway og navnetlangs and kontinentalskråningentheBrosme continental brosme. shelf. RundANNEN torsk RUND som TORSK ikke tilfredsstiller kravene til Primafisk eller brosmeIsland og vanlig Nord-Irland på Vestlandet til Sørvest-Spitsbergen og langs kontinentalskråningen og Kola. I Norge er haltedANNEN after RUND two TORSKto four weeks. The(egga). Latin Brosme name bærer for Tusk det is latinskeBrosme navnetbrosme. Brosme brosme. RundSekundafisk torsk sorteres som ikke enten tilfredsstiller som Tipo kraveneB til Italia til eller Primafisk Afrikavare. eller (egga).brosme Brosme vanlig bærer på Vestlandet det latinske og navnet langs kontinentalskråningenBrosme brosme. RundThe torsk water som content ikke of tilfredsstiller Boknafisk is kravene higher thantil Primafisk in standard eller Nigeria is the major market for stockfish from Tusk. Tusk is RundSekundafisk torsk sorteres som ikke enten tilfredsstiller som Tipo kraveneB til Italia til eller Primafisk Afrikavare. eller (egga). Brosme bærer det latinske navnet Brosme brosme. Tørrfisk av brosme. stockfish.DetSekundafisk italienske In sorteres order marked to enten conserveforetrekker som Tipo the en fish,Blett til Italia andmodnet toeller avoid (fermentert) Afrikavare. further sorted in lengths of 20/40 cm, 30/50 cm, 50/70 cm and 70+ cm. dehydration,Sekundafisk sorteres it is customary enten som to freeze Tipo BBoknafisk. til Italia eller Afrikavare. Tørrfisk av brosme. Detfisk, mensitalienske det afrikanskemarked foretrekker marked har en preferanser lett modnet for (fermentert) en sterkere KUNSTIG TØRKEDE FILETER Tørrfisk av brosme. Det italienske marked foretrekker en lett modnet (fermentert) CCODOD Tusk fisk,modnet mens fisk. det afrikanske marked har preferanser for en sterkere ARTIFICIALLY-DRIEDfisk,Det mensitalienske det afrikanskemarked FILLETSforetrekker marked har en preferanser lett modnet for (fermentert) en sterkere KUNSTIGFileter er fiskestykkerTØRKEDE FILETER som fremkommer når sløyd og hode- Fisken er frisk og sunn vare, egnet til menneskeføde. The majority of Norwegian stockfish is produced from cod. Cod fisk,modnet mens fisk. det afrikanske marked har preferanser for en sterkere Fileterkappet er fisk fiskestykker deles på langs, som fremkommer og ryggbeinet når fjernes. sløyd Filetene og hode- til Filletsmodnet are fisk. fish portions obtained by gutting,heading,cutting the thatFileterKUNSTIG is cured er fiskestykkerTØRKEDE by drying FILETERsom both fremkommer in Lofoten and når other sløyd districts og hode- is a modnetFisken er fisk. frisk og sunn vare, egnet til menneskeføde. kappettørking fisk er vanligvis deles på fratrimmetlangs, og ryggbeinet ørebein og fjernes. finner Filetene med til- til fishAnnenFisken along errund frisk the torsk backboneog sunn sorteres vare, and etter egnet removing lengdene til menneskeføde. the 20/40 backbone. cm., 30/50 Fillets cm., for memberkappetFileter er fisk of fiskestykker the deles Norwegian-Arctic på langs, som fremkommer og ryggbeinet Cod family når fjernes. that sløyd lives Filetene og in hode- the til Fisken er frisk og sunn vare, egnet til menneskeføde. hørende bein. drying50/70 cm., normally 70/90 have cm. the og cranium90/+ cm. and For neck det italiensk bones removed marked coldtørkingkappet Polar fisk er waters vanligvis deles påof the fratrimmetlangs, Barents og ryggbeinet ørebeinSea and og along fjernes. finner the Filetene coastmed til- of til Annen rund torsk sorteres etter lengdene 20/40 cm., 30/50 cm., tørking er vanligvis fratrimmet ørebein og finner med til- togetherAnnen rund with torsk fins sorteresand any etterbones lengdene attached 20/40 thereto. cm., 30/50 cm., Norway.hørende Thisbein. particular family is somewhat special in that its 50/70sorteres cm., Tipo 70/90 B i stykketall. cm. og 90/+ For Tipo cm. For B IM det er italienskdet 75 – marked 80 stk. hørendetørking erbein. vanligvis fratrimmet ørebein og finner med til- 50/70Annen cm.,rund 70/90torsk sorteres cm. og etter 90/+ lengdene cm. For det20/40 italiensk cm., 30/50 marked cm., Tørking skjer i tørketuneller ved bruk av varmluft. pr.Drying 50 kg. Foris carried Tipo B out IG er in detdrying 55 – tunnels 60 stk. pr.using 50 kg.hot air. migratoryhørende bein. habits take it over vast areas of the sea. 50/70sorteres cm., Tipo 70/90 B i stykketall. cm. og 90/+ For Tipo cm. For B IM det er italienskdet 75 – marked 80 stk. Tørking skjer i tørketuneller ved bruk av varmluft. sorteresDried fillets Tipo Bare i stykketall.usually produced For Tipo from B IM Ling, er det although 75 – 80some stk. TørkingThe cod skjer reaches i tørketuneller sexual maturity ved bruk between av varmluft. 6 – 15 years, with Sterkt fermentert tørrfisk. pr. 50 kg. For Tipo B IG er det 55 – 60 stk. pr. 50 kg. Tørkede fileter lages hovedsakelig av lange, men det brukes Saithepr.sorteres 50 kg. and Tipo For Cod Tipo B is i used.B stykketall. IG er det For55 – Tipo 60 stk. B IM pr. 50 er kg. det 75 – 80 stk. mostTørking fish skjer maturing i tørketuneller between ved 8 bruk– 10 avyears. varmluft. This section of the Sterkt fermentert tørrfisk. Tørkedeogså noe filetersei og lagestorsk. hovedsakelig av lange, men det brukes Sterkt fermentert tørrfisk. pr.Artificially-dried 50 kg. For Tipo Bfillets IG er are det sorted 55 – 60 in stk. lengths pr. 50 ofkg. ÷50 cm, 50/60 stockTørkede (Winter/Spring fileter lages Cod) hovedsakelig migrates from av lange, the northern men det reaches brukes Sterkt fermentert tørrfisk. ogsåTørkede noe filetersei og lagestorsk. hovedsakelig av lange, men det brukes cm, 60/70 cm and 70+ cm. ofKunstigogså the noe Barents tørkede sei og Sea torsk.fileter to the sorteres breeding i lengdene grounds ÷/50 stretching cm., 50/60 from cm., off theogså coast noe seiof Finnmarkog torsk. to the waters of North-western Norway. Kunstig60/70 cm. tørkede og 70/+ fileter cm. sorteres i lengdene ÷/50 cm., 50/60 cm., TheKunstig immature tørkede codfileter searches sorteres fori lengdene food throughout ÷/50 cm., 50/60 the vastcm., 60/70 cm. og 70/+ cm. reache60/70Kunstig cm.s tørkede of og the70/+ fileter Barents cm. sorteres Sea i andlengdene sometimes ÷/50 cm., follows 50/60 cm., the Capelin60/70 cm. on og its 70/+ journey cm. to the waters off Finnmark and Troms (Capelin-Cod). The Northern Arctic cod carries the Latin name Gadus Morhua. 16 17 16 16 17 16 17

Norsk Tørrfisk.indd 16 08-04-08 15:23:41 Norsk Tørrfisk.indd 17 08-04-08 15:23:44 FINNMARK FISH

Prime stockfish of the type Finnmark fish.

Stockfish production in Finnmark is based on the second largest Historically, stockfish has been produced all along the coast. of Norway’s great fisheries, the Spring Cod Fisheries along the Troms and Finnmark have been of major importance in this Coast of Finnmark. The raw materials consist mainly of regard. The number of stockfish production plants in Troms and Norwegian Coastal Cod, a member of the Cod family that lives Finnmark has been severely reduced during the past couple of its life along the coast. Part of the Finnmark fish that is used in decades, but the old traditions are kept alive. The importance of the production of Stockfish is a member of the Norwegian- the Finnmark fish in national stockfish production varies from Arctic Cod family. It uses the Capelin stocks in the North as its year to year. larder, and follows the Capelin in its wanderings. Today there are only a few companies that produce and export Finnmark Stockfish. Often only small quantities are produced, and purchased by stockfish exporters. A quantify of stockfish production is carried out by so-called "self-producers", fishermen that hang their catch on their own racks themselves. The fish is sold to exporters or Norwegian pro- ducers of stockfish products. Fish is hung, or dried, both autumn and winter in Troms and Finnmark. Some of the fish is used for other purposes than those common in the traditional stockfish consumer markets. Part of the fish dried in Finnmark and Troms is split in two and a section of the backbone is removed. This is called Rotskjær, or split, and is preferred in some markets. In addition Cod, Saithe, Typical Coastal Norwegian Cod that makes up the major part of stockfish production in Finnmark and Nord-Troms. Haddock and Tusk are used in stockfish production. Finnmark fish is sorted in classes Prime and Secondary according to the same criteria as used for Lofot Stockfish. The Prime and Secondary qualities are then sorted by weight, i.e. 100/200 gr, 200/400 gr, 400/600 gr, 600/800 gr, 800/1000 gr and 1000 gr+.

18 FINNMARK FISH

Prime stockfish of the type Finnmark fish. Sorting stockfish (Rotskjær).

Stockfish production in Finnmark is based on the second largest Historically, stockfish has been produced all along the coast. of Norway’s great fisheries, the Spring Cod Fisheries along the Troms and Finnmark have been of major importance in this Coast of Finnmark. The raw materials consist mainly of regard. The number of stockfish production plants in Troms and Norwegian Coastal Cod, a member of the Cod family that lives Finnmark has been severely reduced during the past couple of its life along the coast. Part of the Finnmark fish that is used in decades, but the old traditions are kept alive. The importance of the production of Stockfish is a member of the Norwegian- the Finnmark fish in national stockfish production varies from Arctic Cod family. It uses the Capelin stocks in the North as its year to year. larder, and follows the Capelin in its wanderings. Today there are only a few companies that produce and export Finnmark Stockfish. Often only small quantities are produced, and purchased by stockfish exporters. A plant for the production, sorting and export of stockfish in Nord-Troms. A quantify of stockfish production is carried out by so-called "self-producers", fishermen that hang their catch on their own racks themselves. The fish is sold to exporters or Norwegian pro- ducers of stockfish products. Fish is hung, or dried, both autumn and winter in Troms and Finnmark. Some of the fish is used for other purposes than those common in the traditional stockfish consumer markets. Part of the fish dried in Finnmark and Troms is split in two and a section of the backbone is removed. This is called Rotskjær, or split, and is preferred in some markets. In addition Cod, Saithe, Typical Coastal Norwegian Cod that makes up the major part of stockfish production in Finnmark and Nord-Troms. Haddock and Tusk are used in stockfish production. Finnmark fish is sorted in classes Prime and Secondary according to the same criteria as used for Lofot Stockfish. The Prime and Secondary qualities are then sorted by weight, i.e. 100/200 gr, 200/400 gr, 400/600 gr, 600/800 gr, 800/1000 gr and 1000 gr+.

Some fishermen hang their own catch and carry out the entire production process.

18 19 THE STOCKFISH MARKETS

Stockfish is Norway’s oldest export article,which is why it follows ITALY OTHER MARKETS that it is precisely this product that is historically interesting in Italy now buys more than 2/3 of the Norwegian production If the Italian market is highly varied in its conception of relation to markets. Throughout the ages, war, peace, religion of stockfish. However, it is not a simple matter of one both quality and preparation of stockfish, the situation is not and political changes have caused upheaval and change single market. Stockfish is used in five main regions: Veneto, better when we look at the remainder of the global stockfish market. in both the markets and the stockfish industry in Norway. Liguria, Campania, Calabria and Sicily. Stockfish is essentially In these modern times we can look back at the drama that absent in other areas of Italy. There are great differences Africa, which for many decades has been extremely important for has influenced the trade over the centuries. Changes of regimes in the requirements of the market regions in Italy with regard the export of Norwegian stockfish, first became acquainted with in important markets – for example in Nigeria - can change to the type and appearance of stockfish as a raw material – the fish through the British colonial engagement. The break- trading patterns almost overnight. and the manner in which it is prepared and served also varies through came in the 1920’s, when the British started to use stock- greatly. fish as a means of payment for the raw materials they took out. Today Europe, and in particular Italy, has taken over as the most important markets for Norwegian stockfish. Here the demand is In northern Italy, the preference is for the leanest or thinnest Stockfish has become the subject of a great deal of myth for a quality that it is mainly only possible to produce in Lofoten stockfish, and is thus the type that achieves the best market making in Africa, and is often used at family celebrations when and the northernmost regions through natural air-drying. price. The fish is often passed through rollers, like a mangle, or fertility is on the agenda. The usual method of preparation is to cook the fish in a pot with root vegetables and perhaps some In the 20th Century it was Africa, and in particular West Africa beaten with a mallet. meat in a stew, where the fish is the dominant flavour and main and Nigeria, that were the really large markets. In periods, the source of protein. A dish made from stockfish, ready for the table. markets could absorb such large volumes that it formed the In southern Italy they prefer a more robust and fleshier fish. This basis for stockfish production along the major part of the is often re-hydrated whole and "skinned" after several days in Norwegian coast. water. Some Secondary Class fish is also sold here, as this met- Croatia has its stockfish traditions as one of the oldest markets In Sweden and Finland, stockfish is used to make Lutefisk – The largest markets for Norwegian stockfish are Italy, Nigeria, hod of re-hydration makes it possible to cut away any parts of in Central Europe. Preparation follows the Italian methods. stockfish re-hydrated in lye potash – as is the tradition in Sweden, the USA and Croatia. the fish that are not fully up to standard. The USA has inherited its stockfish traditions from immigrants from stockfish-consuming countries. Norway.

Skinning stockfish after a few days in water is done with large, Stockfish, preferably on the lean side, is passed through rollers or The fish is re-hydrated, if possible in large soaking vats with refrige- Italy is now the most important market for Norwegian stockfish. sharp knives and is both hard and dangerous work. beaten with mallets prior to re-hydration and sale. ration plants before it is sold to the consumer.

The real quality of stockfish is only revealed after re-hydration. This Some stockfish is sold through traditional stockfish-retailers. photograph clearly illustrates the difference.

20 21 THETØRRFISKMARKEDENE STOCKFISH MARKETS Tørrfisken er NorgesTHE eldsteTØRRFISKMARKEDENE eksportartikkel STOCKFISH og det er derfor ikke De ti største MARKETS markedene for norsk tørrfisk er i dag Italia, Sverige, OTHER MARKETS StockfishTørrfisken is er Norway’s Norges oldesteldste exporteksportartikkel article,which og det is whyer derfor it follows ikke ITALYDe ti største markedene for norsk tørrfisk er i dag Italia, Sverige, unaturligTørrfisken at er nettopp Norges eldstedette produktet eksportartikkel er historisk og det interessant er derfor ikke når USA,De ti største Nigeria, markedene Finland, Kroatia, for norsk Storbritannia, tørrfisk er i dag Sveits, Italia, Brasil Sverige, og OI Sør-ItaliaTHER MARKETS har man en noe lavere levestandard. Her foretrekker that it is precisely this product that is historically interesting in OTHERIf MARKETSthe Italian market is highly varied in its conception of unaturlig at nettopp dette produktet er historiskTØRRFISKMARKEDENE interessant når ItUSA,aly now Nigeria, buys Finland, more than Kroatia, 2/3 Storbritannia, of the Norwegian Sveits, production Brasil og man en mer kraftig og fyldig fisk. Denne vannes ofte ut i hel unaturlig at nettopp dette produktet er historisk interessant når USA, Nigeria, Finland, Kroatia, Storbritannia, Sveits, Brasil og StockfishrelationdetTørrfisken gjelder to is Norway’sermarkets. marked.Norges oldest Throughouteldste Krig, export eksportartikkel fred thearticle,which og ages, politiske og war, det is endringerpeace, why er derfor it religionfollows ikke har ITALYPortugal.De ti største markedene for norsk tørrfisk er i dag Italia, Sverige, OIfIfman THERthethe en both Italian Italian MARKETS mer quality kraftig market market and og is is preparationfyldig highly highly fisk. varied varied Denne of stockfish, in in vannes its its the conception conception ofte situation ut i hel ofis of not det gjelder marked. Krig, fred og politiske endringer har ofPortugal. stockfish. However, it is not a simple matter of one tilstand,better og "flekkes"when we etterlook at noen the remainder dager i of vann. the global Her kjøperstockfish man market. thatandgjennomdetunaturlig it gjelder political is precisely tideneat nettopp marked. changes skapt this dette product Krig,stor have produktetomveltninger fred causedthat og is er historically politiske upheaval historisk såvel i endringer markedetinteressantinteresting and change som harnårin Portugal.USA, Nigeria, Finland, Kroatia, Storbritannia, Sveits, Brasil og bothtilstand, quality og "flekkes" and preparation etter noen of dager stockfish, i vann. the Her situation kjøper is man not Itsinglealy now market. buys moreStockfish than is 2/3 used of in the five Norwegian main regions: production Veneto, If the Italian market is highly varied in its conception of relationgjennom to tidene markets. skaptTørrfisken Throughout stor omveltninger er Norges the ages, eldste såvel war, eksportartikkel i peace,markedet religion som og det er derfor ikke De ti største markedene for norsk tørrfisk er i dag Italia, Sverige, betterogså when noe sekundawe look at the fisk, remainder fordi denne of the typeglobal utvanningstockfish market. gjør intørrfisknæringendet both gjelder the markets marked. i Norge. and Krig, Helt the fred fram stockfish og til våre politiske industrydager endringer kan in vi Norway. se den har ofITALIAPortugal. stockfish. However, it is not a simple matter of one bothbetterogså qualitywhen noe sekunda we and look preparationI at Sør-Italia fisk,the remainder fordi har of denne stockfish,man of the en typeglobal noe the lavere utvanning situationstockfish levestandard. market. is gjør not Her foretrekker tørrfisknæringen i Norge. Helt fram til våre dager kan vi se den Liguria,ITALIA Campania, Calabria and Sicily. Stockfish is essentially Africa, which for many decades has been extremely important for andIndramatikktørrfisknæringen these political modern som changes i flere i timesNorge.unaturlig århundrer have we Helt at can causedframnettopp har look pregettil våre back upheaval dette handelen.dager at produktet the andkan drama vi change erse historisk thatden interessantITALIA når USA, Nigeria, Finland, Kroatia, Storbritannia, Sveits, Brasil og det mulig å kutte bort deler av fisken som eventuelt måtte gjennom tidene skapt stor omveltninger såvel i markedet som singleabsentItalia kjøper market. in other i dag Stockfish areasmer enn of is 2/3 Italy.used av in Thereden five norske main are greatproduksjonen regions: differences Veneto, av betterdet mulig whenthe export åwe kutte look of man at bortNorwegian the en delerremainder mer stockfish, av kraftig fiskenof the first og global som became fyldig eventueltstockfish fisk. acquainted Denne market. måtte vanneswith ofte ut i hel inhasdramatikk both influenced the som markets thei flere tradedet århundrer and gjelderover the the har stockfish marked.centuries. preget Krig,industry handelen. Changes fred in ofog Norway.regimes politiske endringerItalia kjøper har i dag merPortugal. enn 2/3 av den norske produksjonen av Africa,være dårlige. which for many decades has been extremely important for tørrfisknæringen i Norge. Helt fram til våre dager kan vi se den Liguria,intørrfisk.Italia the kjøper requirementsCampania, Likevel i dag er detmer Calabria of ikke ennthe snakk 2/3market and av om Sicily. den regions bare norske Stockfish ett in marked. Italyproduksjonen is with essentially Grovt regard sett av være dårlige.the fish throughtilstand, the og British "flekkes" colonial etter engagement. noen dager The i vann. break- Her kjøper man In these modern times we can look back at the drama that ITALIA the export of Norwegian stockfish, first became acquainted with in important markets – for example in Nigeria - can change tørrfisk. Likevel er det ikke snakk om bare ett marked. Grovt sett Africa,the export which of for Norwegian many decades stockfish, has been first became extremely acquainted important with for Idramatikk vårt århundre som ihar flere gjennomAfrika, århundrer og tidene da har spesielt skaptpreget Vest-Afrika stor handelen. omveltninger og Nigeria såvel i markedetabsenttokonsumerestørrfisk. the type inLikevel som other andtørrfisk er areasappearancedet i femikke of ulikesnakk Italy. of regioner; om stockfish There bare areVeneto,ett as marked. great a raw Genova-områ- differences material Grovt sett – through cameogså in the noe 1920’s, sekunda when the fisk, British fordi started denne to use type stock- utvanning gjør hastradingI vårt influenced århundre patterns the har almost trade Afrika, overnight.over og the da centuries.spesielt Vest-Afrika Changes ofog regimes Nigeria Italia kjøper i dag mer enn 2/3 av den norske produksjonen av thethe fish fish through through the the British British colonial colonial engagement. engagement. The The break- break- værtI vårt århundre blant de har virkelig tørrfisknæringenAfrika, store og da markeder. spesielt i Norge. Vest-Afrika At Helt afrikanerne fram og til Nigeria våre har dager inkanandkonsumeres the vithe requirementsse manner den tørrfisk in ITALIA whichiof fem the ulike itmarket is prepared regioner; regions and Veneto, in servedItaly Genova-områ- with also regard varies theSelv export omfish Italia ofas aNorwegian imeans dag er of detpayment stockfish, største for first markedthe became raw materialsfor acquaintednorsk they tørrfisk, took with out. så in important markets – for example in Nigeria - can change det,konsumerestørrfisk. Napoli-området, Likevel tørrfisk er det i Calabriafem ikke ulikesnakk og regioner; omSicilia. bare I andre Veneto, ett marked. deler Genova-områ- av Grovt Italia sett er throughSelv om cameItalia ini dag thedet 1920’s,er det mulig whenstørste å kuttethe marked British bort startedfor deler norsk avto tørrfisk,use fisken stock- som så eventuelt måtte vært blant de virkelig store markeder. At afrikanerne har thethrough fish throughcame in the the 1920’s, British when colonial the British engagement. started to The use break-stock- akseptertvært blant en mer de virkeligfermentertdramatikk store fisk som markeder.enn i flere det europeerneårhundrer At afrikanerne har foretrekker preget har handelen. togreatly.det, the Napoli-området, type and appearance Calabria og of stockfishSicilia. I andre as a deler raw materialav Italia er – er ikke alt bare såre vel. Forbruket har de siste tiår gått kraftig tradingTodayI vårt Europe,århundre patterns and almosthar in Afrika, particular overnight. og da Italy, spesielt has taken Vest-Afrika over as og the Nigeria most tørrfiskdet, Napoli-området, så og si fraværende.MellomItalia Calabria kjøper og i dagSicilia. de mer Iulike andre enn regioner 2/3 deler av avden i Italia norske er produksjonen av fishfisher ikke asas aa alt meansmeans bare ofof såre paymentpaymentvære vel. dårlige. Forbruket forfor thethe rawraw har materialsmaterials de siste theytheytiår gåtttooktook kraftigout.out. akseptert en mer fermentert fisk enn det europeerne foretrekker andkonsumeres the manner tørrfisk in which i fem itulike is prepared regioner; and Veneto, served Genova-områ- also varies throughStockfish came in the has 1920’s, become when the the subject British of started a great to use deal stock- of myth gaakseptert muligheter en mer for fermenterttørrfiskproduksjon fisk enn langsdet europeerne store deler foretrekker av norske- tørrfisk så og si fraværende.Mellom de ulike regioner i Italia er tilbake, faghandelen har blitt tilsvarende redusert, og tilgjenge- Ferdig tørrfiskrett til servering. importantvært blant markets de virkelig for Norwegian store markeder. stockfish. Here At afrikanerne the demand har is dettørrfiskdet, stor Napoli-området, så forskjell og si fraværende.Mellom i hvordantørrfisk. Calabria Likevelman og foretrekker Sicilia.er dedet ulike I ikkeandre råvaren regionersnakk deler om tørrfiskav i bare ItaliaItalia ogett erer marked. Grovt sett tilbake, faghandelen har blitt tilsvarende redusert, og tilgjenge- ga muligheter for tørrfiskproduksjon langs store deler av norske- greatly.In northern Italy, the preference is for the leanest or thinnest fish as amaking means inof Africa,payment and for is oftenthe raw used materials at family they celebrations took out. when Ferdig tørrfiskrett til servering. Todayforkysten.ga mulighetera quality Europe, Samtidig that andfor itkunne tørrfiskproduksjon inisI vårtmainlyparticular markedene århundre only Italy, possible har has ilangs perioder Afrika, taken to store produce ogover ta deler daunna as spesielt in avthe Lofotensånorske- moststore Vest-Afrikadet og stor Nigeria forskjell i hvordan man foretrekker råvaren tørrfisk og Stockfishligheten har has dermed become blitt the dårligere.subject of Den a great differensierte deal of myth opp- akseptert en mer fermentert fisk enn det europeerne foretrekker dettørrfisk erstor stor såforskjell ulikhetog si fraværende.Mellomi ihvordan konsumerestilberedningen. man tørrfisk foretrekker de i ulikefem råvaren ulikeregioner regioner; tørrfisk i Italia Veneto,og er Genova-områ- Stockfishlighetenfe rt har hasility dermedis become on theSelv agenda. blittom the Italia dårligere. subject The i dagusual of Den er amethod det great differensierte største of deal preparation marked of myth opp- foris to norsk tørrfisk, så importantkysten. Samtidig markets kunne for Norwegian markedene stockfish. i perioder Here ta the unna demand så store is stockfish,det er stor and ulikhet is thus i tilberedningen. the type that achieves the best market andkvantumkysten. the Samtidignorthernmost at det kunne gavært grunnlagregions markedene blant through de for virkeligi produksjonperioder natural store taair-drying. unna i markeder. store så delerstore At afrikanernedet er stor har ulikhet i det,tilberedningen. Napoli-området, Calabria og Sicilia. I andre deler av Italia er makingfatningcook avin Africa,kvalitet the fish and oger in isbruken ikkea oftenpot alt with avusedbare fisken, root atsåre familyvegetables og vel. det Forbruketcelebrations faktum and perhaps avhar atwhen de den somesiste tiårFerdig gått kraftigtørrfiskrett til servering. ga muligheter for tørrfiskproduksjon langs store deler av norske- Inprice.det northern stor The forskjell fish Italy, is often thei hvordan preference passed man through isforetrekker for therollers, leanest råvaren like a ormangle, tørrfisk thinnest orog Stockfish has become the subject of a great deal of myth fkvantumor a quality at that det it is ga mainly grunnlag only possible for produksjon to produce i store in Lofoten deler febarertility er istilgjengelig on the agenda. i deler The av landet,usual method har vanskeliggjort of preparation arbeidet is to avkysten. kysten. Samtidig kunneakseptert markedene en mer fermenterti perioder tafisk unna enn detså store europeernestockfish,I Nord-Italia foretrekker and har is thus mantørrfisk the den type så høyeste og that si fraværende.Mellom levestandard achieves the og best betalings- de market ulike regioner i Italia er makingfebarertility er meat istilgjengeligin on Africa, inthe a stew,agenda. and tilbake,i deler is where often Theav faghandelen the landet,usedusual fish at ismethod har thefamily harvanskeliggjort dominant blittcelebrationsof preparation tilsvarende flavour arbeidet when and is redusert, to main og tilgjenge- and the northernmost regions through natural air-drying. beatendet er storwith ulikhet a mallet. i tilberedningen. Inav thekysten. 20th Century it was Africa, and in particular West Africa I Nord-Italia har man den høyeste levestandard og betalings- cookmed åthe sourcedrive fish en inof effektivaprotein. pot with markedsinnsats root vegetables for økt and forbruk. perhaps some Generelt er tørrfisk etA populær dish made matvare from stockfish, i utvalgte ready land, for the men table. må kvantum at det gaga muligheter grunnlag for tørrfiskproduksjon produksjon i store langs deler store delerprice.dyktighet.HerI Nord-Italia av norske- The fish har foretrekkeris often mandet denpassedstor man høyesteforskjell throughden magreste levestandardi hvordan rollers, eller likeman tynneste oga mangle,foretrekker betalings- tørr- or råvaren tørrfisk og femedrtility å driveis on theen effektivagenda.ligheten markedsinnsats The har usual dermed method for blittøkt of preparationforbruk. dårligere. Den is to differensierteGenerelt opp-er tørrfisk et populær matvare i utvalgte land, men må and Nigeria, that were the really large markets. In periods, the meat in a stew, where the fish is the dominant flavour and main kysten. Samtidig kunne markedene i perioder ta unnadyktighet.Her så store foretrekker man den magreste eller tynneste tørr- cookmeat thein a fish stew, in wherea pot thewith fish root is thevegetables dominant and flavour perhaps and some main konkurrere prismessig med andre matvarer.En høy pris gjør tørr- InIav dag the kysten. har20th Europa, Century og iti første was Africa, rekke Italia and inhar particular tatt over Westsom deAfrica vik- beatenInfisken,dyktighet.Her southern somwith også Italya mallet.foretrekker theyer detden prefer er fisken manstor a more ulikhet somden magresteoppnårrobust i tilberedningen. and best eller fleshier pris tynneste i markedet. fish. tørr- This fatning av kvalitet og bruken av fisken, og det faktumkonkurrere av at den prismessig med andre matvarer.En høy pris gjør tørr- marketsI dag har couldEuropa, absorb og i første such rekke large Italia volumes har tatt that over it formedsom de thevik- I Nord-Italia har man den høyeste levestandard og betalings- source Croatiaof protein. has its stockfish traditions as one of the oldest markets A dish made from stockfish, ready for the table. tigsteI dag har markeder Europa, for ogkvantum norsk i første tørrfisk. rekke at det Italia Her gakrever har grunnlag tatt man over fisk som for av produksjon deen vik-slik iisfisken, storeoften som delerre-hydrated også er den whole fisken and som "skinned" oppnår afterbest prisseveral i markedet. days in meatI de in øvrige a stew, land where der the norsk fish is tørrfisk the dominant er utbredt flavour er and det main også fisken til en råvare som kjøpes inn ved spesielle anledninger. andbasis Nigeria, for stockfish that were production the really alonglarge markets. the major In periods, part of the the Fiskenfisken,dyktighet.Her somblir ofte også foretrekker valset er den eller fisken man banket, som den slikoppnårmagreste at den best ellerkan pris tynnesteomsettes i markedet. tørr- og I de øvrigein Central land Europe. derbare norsker Preparation tilgjengelig tørrfisk follows eri deler utbredt the av Italian landet, er methods. det har også vanskeliggjort fiskenIn arbeidet Sweden til en råvare and Finland, som kjøpes stockfish inn is ved used spesielle to make anledninger. Lutefisk – tigste markeder for norsk tørrfisk. Her krever man fisk av en slik source of protein. A dish made from stockfish, ready for the table. marketskvalitettigste markeder at could det stort absorb for avsett norsk kysten. suchbare tørrfisk. er large i Lofoten Her volumes krever og de that man nordlige it fisk formed av deler en theslik av Inwater.Fisken southern Someblir ofteItaly Secondary valsetthey prefer eller Class banket,a more fish is robust slik also at sold denand here,kanfleshier omsettes as thisfish. met- This og svært ulike preferanser for kvalitet og bruken av fisken ved Det er likevel mange som har tørrfisk som både ukentlig og NorwegianI dag har Europa, coast. og i første rekke Italia har tatt over som de vik- vannesFiskenfisken, blir somut nærmestofte også valset erI deni Nord-Italiafibre. eller fisken banket, som har slikoppnår man at den best kan høyeste pris omsettes i markedet. levestandard og og betalings- Croatiasvært ulikeThehas USA its preferanser stockfish hasmed inherited traditionså for drive kvalitetits enstockfish as effektiv one og brukentraditionsof markedsinnsats the oldest av from fisken markets immigrants for ved økt forbruk.Detstockfish er likevel re-hydrated mangeGenerelt som in lye harer tørrfisk potash tørrfisk et – som populær as isbåde the matvare ukentlig tradition i utvalgte og in land, men må kvalitet at det stort sett bare er i Lofoten og de nordlige deler av is often re-hydrated whole and "skinned" after several days in Croatia has its stockfish traditions as one of the oldest markets basisThelandetkvalitet largest for at at forholdene stockfishdet markets stort sett production forer baretilstede Norwegian er i forLofoten along lufttørking. stockfish the og de major arenordlige Italy, part deler Nigeria, of the av hodvannes of re-hydrationut nærmest imakes fibre. it possible to cut away any parts of tilberedningen.from stockfish-consuming countries. Inmånedtlig SwedenNorway. spise. and Finland, stockfish is used to make Lutefisk – tigste markeder for norsk tørrfisk. Her krever man fisk av en slik vannesFisken blirut nærmest ofte valsetdyktighet.Her i fibre. eller banket, foretrekker slik at den man kan den omsettes magreste og eller tynneste tørr- inintilberedningen. CentralCentral Europe.Europe. Preparation Preparation followsfollows thethe ItalianItalian methods.methods. månedtligIn Sweden spise. and Finland,konkurrere stockfish prismessig is used med to andre make matvarer.En Lutefisk – høy pris gjør tørr- Norwegianlandet at forholdene coast. er tilstede for lufttørking. water.the fish Some that areSecondary not fully Class up to fish standard. is also sold here, as this met- Croatia has its stockfish traditions as one of the oldest markets Sweden,landet at theforholdene USA andI dag er Croatia. tilstede har Europa, for lufttørking. og i første rekke Italia har tatt over som de vik- fisken, som også er den fisken som oppnår best pris i markedet. The USA has inheritedI de its øvrige stockfish land traditions der norsk from tørrfisk immigrants er utbredt stockfish er det også re-hydrated fisken in tillye en potash råvare – som as is kjøpes the tradition inn ved spesielle in anledninger. kvalitet at det stort sett bare er i Lofoten og de nordlige deler av hodvannes of re-hydration ut nærmest makesi fibre. it possible to cut away any parts of in CentralStockfish, Europe. preferably Preparation on the follows lean side, the is passedItalian throughmethods. rollers or In SwedenThe fish is and re-hydrated, Finland, if stockfishpossible in islarge used soaking to make vats with Lutefisk refrige- – The largest markets for Norwegian stockfish are Italy, Nigeria, Norway. landet at forholdenetigste er tilstede markeder for lufttørking.for norsk tørrfisk. Her krever man fisk av en slik Fisken blir ofte valset eller banket, slik at den kan omsettes og fromfrom stockfish-consumingstockfish-consumingbeaten with malletssvært priorulike countries.countries. to preferanserre-hydration and for sale. kvalitet og bruken avstockfishNorway. fiskenration plants vedre-hydrated beforeDet it inis er sold lye likevel to potash the mange consumer. – as som is the har traditiontørrfisk som in både ukentlig og Sweden, the USA and Croatia. theFlekking fish that av tørrfisk are not etter fully noen up to dager standard. i vann skjer med store kniver TheTørrfisk, USA gjerne has inherited av mager itskvalitet stockfish valses traditions eller bankes from immigrants Fisk vannes ut, gjerne i store bløtekar med kjøleanlegg kvalitet at det stort sett bare er i Lofoten og de nordligeSkinningFlekking deler avstockfish avtørrfisk after etter a noen few daysdager in i watervann skjeris done med with store large, kniver Fisk vannes ut, gjerne i store bløtekar med kjøleanlegg Italia er i dag det viktigste marked for norsk tørrfisk. Flekkingog er et både av tørrfisk hardt etter ogvannes farlig noen ut arbeide. dager nærmest i vann i fibre. skjer med store kniver fromStockfish,før utvanning stockfish-consuming preferably og omsetning. ontilberedningen. the lean countries. side, is passed through rollers or Norway.Thefør den fish selgesis re-hydrated, til forbruker.månedtlig if possible spise. in large soaking vats with refrige- IItaliataly is er now i dag the det most viktigste important marked market for norsk for Norwegian tørrfisk. stockfish. sharpog er etknives både and hardt is bothog farlig hard arbeide. and dangerous work. før den selges til forbruker. Italia er i dag det viktigstelandet marked at forholdene for norsk er tørrfisk. tilstede for lufttørking. og er et både hardt og farlig arbeide. beaten with mallets prior to re-hydration and sale. ration plants before it is sold to the consumer. SkinningFlekking stockfishav tørrfisk after etter a noenfew days dager in wateri vann isskjer done med with store large, kniver Stockfish,Tørrfisk, gjerne preferably av mager on the kvalitet lean side, valses is passed eller bankes through rollers or TheFisk fish vannes is re-hydrated, ut, gjerne i if store possible bløtekar in large med soaking kjøleanlegg vats with refrige- ItalyItalia is ernow i dag the det most viktigste important marked market for norsk for Norwegian tørrfisk. stockfish. sharpog er kniveset både and hardt is both og farlig hard arbeide.and dangerous work. beatenfør utvanning with mallets og omsetning. prior to re-hydration and sale. rationfør den plants selges before til forbruker. it is sold to the consumer. Flekking av tørrfisk etter noen dager i vann skjer med store kniver Tørrfisk, gjerne av mager kvalitet valses eller bankes Italia er i dag det viktigste marked for norsk tørrfisk. og er et både hardt og farlig arbeide. før utvanning og omsetning.

The real quality of stockfish is only revealed after re-hydration. This photograph clearly illustrates the difference.

En stadig mindre andel av tørrfisken omsettes i den tradisjonelle Den virkelige kvaliteten på tørrfisken kommer til syne etter En stadig mindre andel av tørrfisken omsettes i den tradisjonelle SoEnfaghandelen.me stadig stockfish mindre is soldandel through av tørrfisken traditional omsettes stockfish-retailers. i den tradisjonelle Theutvanning real quality av fisken.På of stockfish dette is bildetonly revealed er forskjellen after godtre-hydration. synlig. This faghandelen. photograph clearly illustrates the difference. faghandelen. The real quality of stockfish is only revealed after re-hydration. This En stadig mindre andel av tørrfisken omsettes i den tradisjonelle Den virkelige kvaliteten på tørrfisken kommer til syne etter Some stockfish is sold through traditional stockfish-retailers. photograph clearly illustrates the difference. faghandelen. utvanning av fisken.På dette bildet er forskjellen godt synlig. En stadig mindre andel av tørrfisken omsettes i den tradisjonelle Den virkelige kvaliteten på tørrfisken kommer til syne etter faghandelen. utvanning av fisken.På dette bildet er forskjellen godt synlig.

21

20 20 21 20 21 2020 2121 Norsk Tørrfisk.indd 21 08-04-08 15:24:08 20 21 NATURE’S WONDER

It is said to be one of nature’s great wonders that the arrival of The growth of micro-organisms that break down the flesh of which in all probability helps to limit the development of micro- mature Spring Cod coincides with the time of year when drying the fish is dependent on water to develop and proliferate. organisms during the drying process. conditions at Lofoten are at their best.The frost is losing its grip, Drying is therefore a method of stopping microbial develop- and wind, rain and the sun arrive to take over the work of ment and in so doing preserving the fish.Bacterial development Fish skin and surface slime contain an enzyme, lysozyme, that converting the raw cod into excellent stockfish. in fish stops when the water content falls under 15 percent. can kill micro-organisms. The enzyme, which is found in high volumes in membranes,can influence the keeping properties of In the right sequence, all kinds of weather are helpful in the pro- MICRO-ORGANISMS the fish during the drying process. cessing of stockfish.The sun and wind in the right quantities aid The majority of micro-organisms in quality raw materials is 1 in the drying process while moderate rainfall helps to prevent found near the surface of the fish’s flesh. This area will under CORRECT STORAGE the formation of a crust on the surface of the fish. normal circumstances dry first, stopping microbial develop- The atmosphere always contains water in varying volume, and ment. The dehydration and curing of the muscles along the the fish can absorb water from the atmosphere during drying. If the drying process proceeds too rapidly,especially at the start of backbone will take longer. Even though microbial action has stopped as a result of the dry- the process, there is a risk of the fish becoming "burned". This ing process, the stockfish may absorb so much water from the means that the binding material in the fish forms a crust that If bacteria have already attacked the flesh of the fish to be pro- atmosphere that microbial development can restart. This is a blocks the pores.Conversely,prolonged periods of rain can lead to cessed, micro-organisms will continue to develop as long as particular risk under conditions of high temperature. It is there- the fish drying too slowly, which increases the risk of souring.The there is sufficient water content to support it. fore of prime importance that stockfish is kept dry and well ideal air temperature for natural drying of the fish lies around 5° C. ventilated when in storage. If pockets of excessive dampness are left during gutting, for MATURING example under the swim-bladder,or if the gutting incision is too Consignments of stockfish to tropical areas where ambient Air drying fish is a battle between the forces of decay and those small, this will delay drying. At the same time, micro-organisms temperatures are high and humidity levels can be extremely that aid in preserving the fish. There are many factors in additi- are provided with the opportunity to develop and this may high,are at particular risk and the quality can easily be degraded on to the properties and condition of the raw material that will result in damage to some areas of the fish. due to microbial growth. effect the production of high quality stockfish, in relation to both appearance and taste. SUNLIGHT HELPS NUTRITION VALUE OF STOCKFISH The result of drying process is a fish concentrate. The nutrition Even though the reduction of water content is the most impor- 2 Bacteria and the fish’s own enzymes break down proteins, and if tant factor in reducing microbial action, there is a number of value of one kilo stockfish is the same as approximately five kilos the fish is to attain the proper qualities, it is important that this other factors that aid in conserving the quality of the fish. Ultra- fresh fish. Water loss accounts for the difference, while all the process does not proceed too far. A maturing or fermenting violet light is well known as a method of killing micro-orga- goodness is retained: process as it is normally known, must take place. The process is nisms. Sunlight and normal daylight contain ultra-violet light similar to the process used for curing meat. Stockfish is one of the richest known sources of protein – an essential nutritional element. In addition, stockfish contains Stockfish drying racks in Lofoten, winter and summer.To the left, ready for hanging while the picture on important B-vitamins – the lack of which can cause many defi- the right shows finished stockfish ready for harvesting. ciency diseases. It is also rich in iron and calcium. To this day there is no other known, high protein food product with similar properties.

NUTRITIONAL VALUE PER 100 GRAMS

Water 15 g B-vitamins Calories 330 kcal (1380 kJ) Thiamine 0,003 mg Protein 79 g Riboflavin 0,10 mg 3 Fat 1,4 g Niacin 9,0 mg Calcium 100 mg Iron 2,5 mg

The road to stockfish in four stages. 1.Fresh fish. 2.Semi-dried fish - "Boknafisk". 3.Part-dried 4.Dry. 4

22 23 NATURE’S WONDER

It is said to be one of nature’s great wonders that the arrival of The growth of micro-organisms that break down the flesh of which in all probability helps to limit the development of micro- mature Spring Cod coincides with the time of year when drying the fish is dependent on water to develop and proliferate. organisms during the drying process. conditions at Lofoten are at their best.The frost is losing its grip, Drying is therefore a method of stopping microbial develop- and wind, rain and the sun arrive to take over the work of ment and in so doing preserving the fish.Bacterial development Fish skin and surface slime contain an enzyme, lysozyme, that converting the raw cod into excellent stockfish. in fish stops when the water content falls under 15 percent. can kill micro-organisms. The enzyme, which is found in high volumes in membranes,can influence the keeping properties of In the right sequence, all kinds of weather are helpful in the pro- MICRO-ORGANISMS the fish during the drying process. cessing of stockfish.The sun and wind in the right quantities aid The majority of micro-organisms in quality raw materials is 1 in the drying process while moderate rainfall helps to prevent found near the surface of the fish’s flesh. This area will under CORRECT STORAGE the formation of a crust on the surface of the fish. normal circumstances dry first, stopping microbial develop- The atmosphere always contains water in varying volume, and ment. The dehydration and curing of the muscles along the the fish can absorb water from the atmosphere during drying. If the drying process proceeds too rapidly,especially at the start of backbone will take longer. Even though microbial action has stopped as a result of the dry- the process, there is a risk of the fish becoming "burned". This ing process, the stockfish may absorb so much water from the means that the binding material in the fish forms a crust that If bacteria have already attacked the flesh of the fish to be pro- atmosphere that microbial development can restart. This is a blocks the pores.Conversely,prolonged periods of rain can lead to cessed, micro-organisms will continue to develop as long as particular risk under conditions of high temperature. It is there- the fish drying too slowly, which increases the risk of souring.The there is sufficient water content to support it. fore of prime importance that stockfish is kept dry and well ideal air temperature for natural drying of the fish lies around 5° C. ventilated when in storage. If pockets of excessive dampness are left during gutting, for MATURING example under the swim-bladder,or if the gutting incision is too Consignments of stockfish to tropical areas where ambient Air drying fish is a battle between the forces of decay and those small, this will delay drying. At the same time, micro-organisms temperatures are high and humidity levels can be extremely that aid in preserving the fish. There are many factors in additi- are provided with the opportunity to develop and this may high,are at particular risk and the quality can easily be degraded on to the properties and condition of the raw material that will result in damage to some areas of the fish. due to microbial growth. effect the production of high quality stockfish, in relation to both appearance and taste. SUNLIGHT HELPS NUTRITION VALUE OF STOCKFISH The result of drying process is a fish concentrate. The nutrition Even though the reduction of water content is the most impor- 2 Bacteria and the fish’s own enzymes break down proteins, and if tant factor in reducing microbial action, there is a number of value of one kilo stockfish is the same as approximately five kilos the fish is to attain the proper qualities, it is important that this other factors that aid in conserving the quality of the fish. Ultra- fresh fish. Water loss accounts for the difference, while all the process does not proceed too far. A maturing or fermenting violet light is well known as a method of killing micro-orga- goodness is retained: process as it is normally known, must take place. The process is nisms. Sunlight and normal daylight contain ultra-violet light similar to the process used for curing meat. Stockfish is one of the richest known sources of protein – an essential nutritional element. In addition, stockfish contains Stockfish drying racks in Lofoten, winter and summer.To the left, ready for hanging while the picture on important B-vitamins – the lack of which can cause many defi- the right shows finished stockfish ready for harvesting. ciency diseases. It is also rich in iron and calcium. To this day there is no other known, high protein food product with similar properties.

NUTRITIONAL VALUE PER 100 GRAMS

Water 15 g B-vitamins Calories 330 kcal (1380 kJ) Thiamine 0,003 mg Protein 79 g Riboflavin 0,10 mg 3 Fat 1,4 g Niacin 9,0 mg Calcium 100 mg Iron 2,5 mg

The road to stockfish in four stages. 1.Fresh fish. 2.Semi-dried fish - "Boknafisk". 3.Part-dried 4.Dry. 4

22 23 AGREEMENT ON QUALITY

There has been broad agreement in both the fishing and stock- fish industries branch organisations on the importance of publishing a Quality Assurance Manual for the production of stockfish. This brochure is intended as an introduction to a sector of the Norwegian fishing industry rich in tradition, that still has great opportunities and potential for development.

A management group made up of the following participants was formed to run the project that has resulted in the publica- tion of this hand-book: Frank Jakobsen, Fiskerinæringens Felles Kompetansestyre, Rolf Jentoft, Tørrfisknæringens Markeds- utviklingsselskap AS, John Berg, Norges Tørrfiskeksportørers Landsforening, Bardon Steene, Eksportutvalget for fisk, Freddy Sørensen, Fiskerinæringens Landsforening, Halvor Hansen, Norges Råfisklag and Tor Sandtorv/Stein-Ove Korneliussen, Prosjekt Bransjestandard.

Special thanks to John Berg, L. Bergs Sønner AS, Rolf Jentoft, Rolf Jentoft AS, Einar Giæver, Johs. H. Giæver AS and Manlio Paonessa, Paonessa SRL, all of which have made their facilities available for photographs in connection with the project. We also thank all other companies and individuals that have supported and aided the work carried out on the hand-book.

Financial support from Fiskeprodusentenes Fond, Eksportutvalget for fisk, Norges Råfisklag, Fiskerinæringens Felles Kompetansestyre and SND Nordland has made the publication of this hand-book possible. Art.nr. 813/4000/10.06

Printing of this edition is financed by Norges Råfisklag and ­Eksportutvalget for fisk.

Eksportutvalget Fiskeprodusentenes Fiskerinæringens Nordland for fisk Fond Felles Kompetansestyre

NorwegianPu Seafoodblisher: Export Fiskerinæringens Council, N-9291 Felles Tromsoe, Kompetansestyre, Norway, Tel: + 47 77 9291 60 33Tromsø,Tel.: 33, Fax: + 47 +47 77 68 77 00 66 12, 29 E-mail: 30, Fax: postmottak@seafood.no +47 77 66 29 40 Project organizer: Informasjonsrådgiver Odd Magne Johansen AS - Photo: Fotograf Madsbakken, Leknes, Kjell Ove Storvik, Kabelvåg og Kent J. Andersen, Tromsø Project organizer: Informasjonsrådgiver Odd Magne Johansen AS - Photo: Fotograf Madsbakken, Leknes, Kjell Ove Storvik, Kabelvåg og Kent J. Andersen,Tromsø Lay-out: BokstavHuset AS, Tromsø, Printed by: Gunnarshaug Trykkeri AS Lay-out: BokstavHuset AS,Tromsø, Printed by: Fagtrykk Alta AS