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underwent in depth modifications and upgrading. The company has replaced several of its trawlers because 1997 which is at the moment functioning the vessels
From the drying procedure about 70% to eighty five% with the water while in the fish is eradicated and all which can be superior and nutritious are retained in its most all-natural sort. The end result is usually a fish focus, healthy, fresh new and chemically free of any artificial additives. The nutritional worth of 1 kilogram of Stockfish is similar to approximately five kilograms of fresh new fish.
It absolutely was always a risky proposition, all the more so in an age of changing climates. “Banks aren't keen to lend that kind of cash to young people just getting started,” states Pedersen.
The fish doesn't freeze into parts, nevertheless it doesn’t rot either. The fish only dries during the Solar and wind from late Winter season right until spring. Then, it is actually bone dry and easy to move but nonetheless retains its critical nutrients.
The fish is dried to preserve it So as to protect the fish, it truly is dried on substantial drying racks. It doesn’t have to be salted or smoked, as being the temperature in Lofoten during the winter is just below freezing.
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Nergård has access to fish from many of the finest managed stocks on the globe – from the coastal and ocean-going fleets and our possess trawlers. We produce goods determined by whitefish including cod, haddock and saithe, along with Greenland halibut and redfish, and diverse other whitefish species with extra modest volumes.
Fishing in Norway is progressively consolidated within the arms of some outdated people or companies with deep pockets, whilst Positions in the fish factories, or hanging the Countless cod on wood frames, are significantly loaded by migrants who flock north, much as inside the stories of old.
When they were being in Lofoten, they lived in shacks — simple properties, where an entire crew lived in precisely the same home. The boys were fourteen a long time previous and freshly verified the first time they went out.
Commonly, the drying procedure commences in early March, and most Codfish drying usually takes spot in Lofoten and Finnmark, Norway where the Winter season temperatures and environmental elements are conducive for generating the highest quality Stockfish.
“Stockfish is like wonderful cognac,” claims Ansgar Pedersen, a veteran cod grader at Glea Sjømat who has long been inside the company all his life. Now nearly 70 yrs outdated, he has no strategies to retire anytime soon. “I’ll retire when I’m eighty,” he suggests using a laugh.
“The facial area on the stockfish trade has changed a lot in the last few years,” states Olaf Pedersen. “And it will continue on to alter and evolve. But simultaneously, it remains to be a similar business enterprise it always was—drying clean caught cod from the open air.”
The power was proven by Brødrene Aarsæther in 1949 and has become modernised a number of situations over time. In 2005, it was taken above by Lerøy Havfisk (previously Aker Seafoods) which is now a contemporary producer of fillets and salted fish.