Norway
Italy
Nigeria
In Norway, stockfish has been air-dried since the Viking age, preserving its nutrients and rich flavor. At our facility, we honor this tradition while using sustainable methods, like reusing heat from data centers, to produce premium-quality stockfish with minimal environmental impact.
In 1432, Pietro Querini brought 50 barrels of stockfish to Italy after being shipwrecked in Norway. It soon became a culinary staple, especially in Calabria and Sicily, where dishes like Baccalà alla Vicentina celebrate its distinct flavor and deep connection to the sea.
In Nigeria, stockfish became a symbol of resilience. Introduced by Norwegian traders in the 19th century, it gained popularity during the Civil War for its nourishment. Today, it’s a key ingredient in Nigerian cuisine, celebrated for its rich flavor and nutritional value.
At our facility, we blend traditional and sustainable methods to produce premium stockfish, honoring its legacy while supporting a sustainable future.