Norway codfish

The codfish is the Norwegian Arctic cod (Gadus morhua) preserved by drying.

The fish is prepared immediately after the catch, often directly on board the fishing vessels where it is cleaned, eviscerated and deprived of the head.
On land the cod is put on special racks and dried outdoors by the action of sun and wind for about 3 months, from February to May.

In those months the typical Scandinavian cold and dry climate is fundamental for the fish to dry uniformly at a constant temperature between 1°C and 5°C, without too much rain or too much heat, which would damage the fish.

It is also essential that the dried fish are constantly monitored to prevent them from contacting each other or from touching the trunks of the racks, in order to avoid the formation of stains or molds that would ruin their quality.

After three months outdoors, the codfish is brought in covered warehouses where it ages for other 2-3 months. At the end of the drying, the fish lost about 70% of the original content of water while maintaining its nutritious principles unchanged.

At this point the fish are selected and divided by quality. They measure up to 30 different categories.

Like for all other raw materials, especially those critical like codfish, Surgenuin carries out a careful search and selection by testing and testing dozens of stocks of codfish in order to identify those that guarantee the highest quality standards allowing us to offer our customers a high quality product.

Due to the recent variability of climatic conditions, it has become increasingly difficult to obtain codfish with constant quality levels as temperature fluctuations and “out of season” rains are becoming more frequent.
It is therefore crucial to have a thorough understanding of raw material and supply markets to find the best codfish, which Surgenuin can do thanks to a 20-year experience with this product.