THE HISTORY
The drying of foods is the world's oldest known preservation method, and dried fish has a storage life of several years. Drying preserves many nutrients and is said to make the codfish tastier.The method was cheap, the work could be done by the fisherman or his family, and the resulting product was easily transported to market. Salting became economically feasible during the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe.
Traditionally, salt cod was dried only by the wind and the sun, hanging on wooden scaffolding or lying on clean cliffs or rocks near the seaside.
Dried Salted fish is produced from cod, ling, tusk and saithe. The head and gut are removed from the fresh fish, which is laid in salt for 3 weeks, the dried. In the olden days, the fish was dried naturally in the fresh air and on the rocks and cliffs along the coast of West Norway.
Dried Salted FishHowever, today the drying process is performed in modern climatically controlled drying tunnels. Dried Salted fish contains the same nutrients as fresh fish, and 1 kilo has the same nutritional content as 3,2 kilos of fresh fish. It should be stored in cool dry air at 4 Celsius.
Dried Salted fish was first introduced in the 16th century, and became an export product from Norway in the 18th century. Anthonisen Seafood has kept alive the tradition of the export of the Anthonisen Brand, renowned for its excellent quality all over the world. Dried Salted fish is produced with different grades of dryness according to market specifiction.
