|Availability:||In stock (5)|
Today Norwegian stockfish is the most superior quality stockfish in the world.
It is highly nutritious, rich in protein, essential B-vitamins, calcium, selenium and Omega 3.
The weather of Norway with their right balance of temperature and weather makes this preservation method possible. The codfish is dried outdoor naturally outdoor for 3 months between early March to May.
During this period, there is a stable cold air that is not too dry, not to wet, warm enough to avoid frost, low enough to avoid insects, with a touch of saline, continuous breeze, little rain. It is then moved indoor to further matured. It is the oldest known method of fish preservation and the least energy consuming in the world.
Crude protein 71.3%
Crude oil/fat 1,7%