The dried fish par excellence. A very old Viking tradition. Thanks to its genuineness it will be a product that will keep up more and more with the times.
It is a fish of intense taste, ideal for spicy recipes. The flesh is white and compact.
Characteristic of the Haddock is the black spot near the pectoral fins. It is a ground fish that eats mainly little fishes, crustaceans and cephalopods.
The Brosme is characterized by the rounded tail and by a skin very resistant to the cut. The flesh is very white.