The results from Nofima’s research are unequivocal: live-stored cod for salted fish should not be salted until rigor has passed.

Whether fish is processed before or after rigor mortis can be significant for the quality of the fish product. What is best depends on which product is to be made.

When fish and shellfish is to be sold fresh, frozen, salted, dried or smoked, knowledge is required on how the raw material best preserves its properties and optimum quality. Nofima has extensive experience with the traditional methods of processing fish and seafood.