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Stockfish is dried Norwegian cod. Originating from the distant Arctic seabed, cod (Gadus morhua) comes to the Lofoten Islands for spawning between January and April, after travelling a distance of thousands of kilometres. The miracle, so to speak, nature is that the cod comes to the Lofoten Islands in the ideal period for drying. Fished daily by small fishing boats along the coast, the cod is headed, gutted and promptly hung on special racks, which characterise the landscape of the Lofoten Islands. Start so the drying phase that lasts some months, during which the climatic variations strongly affect the quality of the final product. Temperatures that are too cold or too hot can cause significant quality problems.
In order to control the quality aspects, as well as the complicate market situations, we travel periodically in the fascinating world of the Lofoten Islands. The market situations, in fact, every year change due to the quantity available, prices of the raw material, percentage of the various sizes and of the selection. We work with some of the main producers to whom we are linked with old business relationships and friendship.

The classification of the product is as follows:

First quality:
• Ragno 60/80
• Westre magro 60/80
• Gran premier
• Bremese
• Olandese
• Westre Corrente
• Westre Ancona
• Westre magro 50/60
• Westre piccolo
• Westre magro 40/50
• Lub

Second quality:
• Italiano grande
• Italiano medio
• Italiano piccolo

Third quality:
• Tipo B

Cooking tips

Stockfish salad

A fresh recipe, rich of proteins, trough which you have the chance to get the real taste of Stockfish.

The traditional recipes absolutely to try are:
Recipe of Veneto region Bacalà (Stockfish) mantecato, Bacalà (Stoccafisso) alla vicentina
Recipe of Liguria region Stockfish genova style
Recipe of Campania region Stockfish Neapolitan style
Recipe of Sicily region Stockfish ghiotta style

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