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Norwegian Stockfish

Norwegian Stockfish
OtherFishDehydratingHard6-12 weeksNo core temperatureNone – Air drying at 0-8 °CNo wood

Stockfish is one of the oldest preservation methods in the world, originating from northern Norway. Cod is dried without salt in the fresh arctic air for several months. The result is an extremely shelf-stable product with an intense flavor.

Ingredients(for 1 kg)

Cod (fresh, gutted)1000 g

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Instructions

1

Preparation

1-2 hours

Thoroughly gut the cod, cut off the head, and split the fish lengthwise along the spine without fully separating it. Two fish are tied together in pairs at the tail fins.

2

Hanging

Immediately after preparation

Hang the fish pairs over the wooden drying racks (Hjell) so that air can circulate from all sides. The location should be wind-exposed and shaded to avoid direct sunlight.

3

Drying Phase

6-12 weeks

Check the fish daily for mold and pest infestation. During rain or temperatures above 15 °C, the fish should be taken down and stored in a dry place. The fish is ready when it feels as hard as wood and has lost about 75-80% of its original weight.

4

Storage

up to several years

Store the finished stockfish in a dry, cool, and airy place. In a suitable location it keeps for several years. Before use, it must be soaked in cold water for at least 5-7 days, changing the water daily.

Pro Tip

Make sure to protect the fish from flies and vermin, especially during the warmer spring weeks. A light mold growth (white mold) on the outside is normal and can be brushed off – green or black mold is a sign of poor air circulation.

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