Open Access: green
Stockfish is gutted and de-headed unsalted fish, and airdried outdoor by hanging on racks. Cod (Gadus
morhua) is the high-quality stockfish product and is dominant in volume. After outdoor drying from March,
the stockfish is taken down from the racks in May/June, and normally end-dried in traditional warehouses
with open gates to the surrounding air. New warehouses with controlled temperature and humidity has been
built, and optimal storage air parameters have been established. Industrial test has been performed over two
seasons at seven industrial producers, with comparison of quality and yield at different warehouses. By using
controlled temperature at 2-4°C and relative humidity at 88-90%, it was shown that the stockfish quality was
higher and the sales weight of this high cost product increased by 5-10%, compared with traditional methods.
Another consequence was increase in quality and yield after rehydration, which is beneficial for the
customers. Technical aspects of the heat pump system in controlled warehouses is discussed.