Publisher: Nofima AS
Number of pages: 31
International Standard Numbers:
Open Access: green
The objective was to optimize the time when outdoor dried fish should be taken indoor, and find the best possible conditions for the end indoor drying and storage of stockfish in different storage facilities.
The results of experiments (7 producers) over two seasons show that dried fish can be taken in earlier than what is done today, and that fish taken in early have better yield both as stockfish, rehydrated fish and as lutefisk. The quality is also similar to or better compared with fish taken indoor later during the season. When the fish has about 30% of its original weight, it is ready for further indoor drying and storage. It is considered stable when the weight is 23-24 % of the original weight.
The relative humidity should not get above 82% in traditional storage facilities (10-12 °C), and not above 90% in climate controlled storages (3-4 °C) to prevent mould. For every 5 % increase in relative humidity in the storage facility, the yield increase 1%, which corresponds to 4.5% in increased sales weight.
The producers should weigh a certain number of fish when hanging; and follow the fish's weight during the entire drying process. Based on the registration of this weight, decisions about when fish should be taken indoor for end-drying. Temperature and humidity control in the storage facilities is essential.