THE SALTED COD
Salted cod is obtained ONLY from the salt processing and maturing of Gadus Morhua from the Atlantic Ocean and Gadus Macrocephalus from the Pacific Ocean. The cod, caught on hook (long line catch), arrive in the production plants and after cleaning are immersed in brine and ice. After a variable period depending on the size, season or the finished product to be obtained, they are salted with an alternation of a layer of salt and one of fish and left to mature until they acquire all the typical characteristics of smell, color, taste and consistency.
This is the only way in which the real SALTED CODFISH is born
Stockfish is obtained only from Gadus Morhua. It is the oldest export product from Northern Norway and has been sold in Italy for centuries. It is obtained from adult cod that pass from the end of January to March off the Lofoten Islands. They are fished and brought fresh ashore to be dried as they are for about three months in the air on wooden racks. Here the wind, cold at the right point, defends the fish from bacteria and insects, protecting their meats, transforming them. Only on these islands, thanks to the favorable microclimate and to the traditional processing, cod becomes the STOCKFISH.
SALTED CODFISH AND STOCKFISH
The company markets all stockfish and salted cod products, as they arrive in the supply chain from Norway, in slices and in different formats.
The core business, however, is the internal production of the entire line of fresh soaked cod ready to cook, frozen soaked and soaked stockfish both fresh and frozen, in formats suitable for Horeca and Retail sector.