Cod is the most common fish used in stockfish production, while
other white fish, such as pollack, haddock and ling, are used to
a lesser degree. The fish is prepared immediately after capture.
After gutting the fish, it is either dried whole, or split along
the spine leaving the tail connected. The fish is hung outside
on flakes from February to May, or dried inside in special
drying houses. The cold climate protects the fish from insects
and prevents bacterial growth. A temperature just above zero
degrees Celsius, with little rain, is ideal. Too much frost will
spoil the fish, as ice destroys the fibres in the fish. The
climate in Northern Norway is excellent for stockfish
production. Due to the stable conditions, the stockfish produced
in Lofoten is regarded as the best. The traditional cod harvest
in Lofoten also takes place during the best drying time. After
its three months hanging on the flakes, the fish is then matured
for another two to three months indoors in a dry and airy
environment. If you are c