Nofima reports

Salt-curing processes and shelf life of dried salt-cured cod. Dissemination of knowledge

Lorentzen, Grete

Publication details

Publisher: Nofima AS

Issue: 11/2018

Number of pages: 8

International Standard Numbers:
Printed: 978-82-8296-545-3

Open Access: none


Knowledge from two projects related to salted fish have been disseminated through this project. We have made two videos; one about shelf life of salt-cured cod at refrigerated and elevated storage temperatures, and the other describes temperature of salt-cured cod during processing. In addition, printed handouts about these two issues have been made and distributed. The videos have been presented at FHF conferences, and the handouts have been distributed.