Stockfish originated in Scandinavia and it is made from fresh fish, normally cod that are dressed and hung outside in the winter on racks and allowed to naturally dry at low temperatures for an extended period. The long drying time results in a very dry and well preserved product. For many generations in Norwegian fishing villages the cod has been hung outside like this in the winter and then the finished product has been brought in for sorting and grading during the spring.

We offer a number of different quality grades and sizes of stockfish for different markets. We also offer retail packages of stockfish bits and stockfish steaks.