Dried stockfish is a traditional natural product that is subject to natural variations in quality, as the fish is dried outdoors. An exporter in Bergen wanted to ensure stable quality and came up with an idea for a new drying process. A scientist from Nofima has now taken the original idea and developed a process for the indoor drying of fish. Stockfish produced by the new method has been approved by connoisseurs in Italy.
23. June 2015