Nofima reports

Stockfish – comparing production of drying fish with head-on and head-off

Joensen, Sjurdur

Publication details

Publisher: Nofima AS

Issue: 45/2020

Number of pages: 17

International Standard Numbers:
Printed: 978-82-8296-662-7

Open Access: none


Commercial production of naturally dried fish, Stockfish, does not permit hanging of gutted fish with head-on, according to food regulations. In recent years this regulation has been discussed amongst the producers, questioning if drying with head on will affect the Stockfish quality.
The objective of the project was to study if there are quality differences in Stockfish when dried gutted and de-headed, or dried gutted and with head-on. Fish used in the trial was cod, haddock and saith, and there was an upper size limit of the fish to be used in the study. When small-sized fish (< 50 cm) is used, drying with head-on does not seem to affect the Stockfish quality.