Photos

Picture taken in a stockfish warehouse in Henningsvaer. The smell in that place was terrific.

Lofoten is one of the best places in the world for producing stockfish.
The fact is that very strict demands are made on conditions in stockfish production areas: the air must not be too dry and the temperature must be relatively low so that the fish is not ruined by maggots and flies.
Stockfish is a healthy, fresh commodity chemically free from artificial additives, created almost from "fresh air and love" alone. The production process is resource friendly and beyond all doubt the least energy-demanding food manufacturing procedure in the world.
All the nutrition of fresh fish remains in the dried fish, only the water is removed. The nutritional value of a kilo of stockfish is the equivalent of that of 5 kilos of fresh fish. Under reasonable storage conditions, stockfish will keep for years.
When immersed in water, it soaks up all the moisture again, and in terms of transport economics it is therefore a unique foodstuff for export purposes.