Stockfish is made from unsalted fish being dried in open air using wind and sun for drying. Apart from this we also handle so-called wet salted dried fish (bacalao) where cod/saythe is salted and dried in drying tunnels using hot air packed into cartons and exported worldwide.
The saythe mainly goes to West India /Caribbean and Brazil.
We speak about products from Atlantic cod (Gadus Morhua) and Saythe (Pollachius virens) The heads of the cod fish (see under stockfish ) is hung for drying by sun and wind . The dried heads are packed into Hessian bags 30 kg
In Norway we have a large fishing for Cod (Gadus Morhua), Saithe (Polacchius Virens), Haddock (Melanogrammus aeglefinus) and Tusk (Brosme Brosme).
A portion of these are airdried (see ill. below) to the famous Norwegian Stockfish - a product known since the Viking Age. The fish is hung for several months to be dried in the cold, clean air in Norway.
We export the stockfish worldwide - our main markets being Africa and the US. Normal packing is Hessian Bales of 45 kg (see illustration of products).
An important by-product is dried cod head, dried in a similar way as the stockfish.
This forms a somewhat cheaper product than the Stockfish. The cod heads are packed into hessian bags of 30 kg
The main market for this product is the West African countries but other markers are also developing