Our excellent stockfish of Cod from Lofoten, Norway

naturally dried in the wind, hanging on racks in Lofoten7

The drying process for stockfish takes approximately three (3) months. First, the head and guts are removed and the fish is tied together at the tail, in pairs, and hung on wooden racks or lofts to dry in the open fresh cold air. Typically, the drying process begins in early March, and most Codfish drying takes place in Lofoten and Finnmark, Norway where the winter temperatures and environmental factors are conducive for producing the best quality Stockfish .