Stockfish is a fish, such as a cod or haddock, cured by being split and air-dried without salt. Fresh fish (headed and gutted) is cleaned and hung up on wooden racks outdoors to dry. This process takes up to approximately 3 months. When the fish is transformed into a stockfish the humidity level in the fish is about 20-23%. We use mainly cod, saithe, ling and tusk for the production of stockfish.

The oldest food-article still being exported from Norway must be stockfish. Stockfish has been produced more or less the same way since it started some 1100 years ago. Stockfish is exported to a number of countries like Italy, Nigeria, Croatia, UK and USA.