Global Culinary Treasure: Cured Norwegian Fish

Introduction

From the sun-soaked shores of Southern Europe to the vibrant cultures of the Caribbean and Africa, Norwegian cured fish, commonly known as clipfish, saltfish, and stockfish, has carved out a beloved niche in world cuisine. For many nations, this unique type of dried and salted cod, saithe, tusk, or ling is not just an import but a cherished part of their culinary heritage.

A Notable History

Although possibly overshadowed by the fame of Norwegian salmon, the tradition of curing fish has a rich history that reflects Norwegian craftsmanship while enriching global culinary traditions. During festive seasons like Easter, cured fish takes center stage in various markets, intertwined with cultural and religious celebrations.

Curing Techniques: Heads or Tails?

In Norway, fish curing primarily involves cod and saithe, using methods like extensive drying or salting—or both—to produce stockfish, clipfish, and saltfish. Different parts of the fish can have distinct uses in various markets, leading to diverse culinary applications.

Whether it’s heads, tails, or the entire fish, consumer preferences dictate how these products are prepared and enjoyed. While tails may feature prominently in fresh preparations like grilling or broths, dried heads from stockfish hold significant value in the cured category. The backbone of clipfish is often used separately for making broths.

This multifaceted use contributes to a diversity of dishes and promotes a sustainable approach to utilizing the whole fish, including lesser-known parts like liver, roe, and cheeks of fresh skrei cod.

Understanding Clipfish, Saltfish, and Stockfish

• Clipfish: Cured and dried whitefish (primarily cod and saithe).
• Saltfish: Similar to clipfish but not dried, just salt-cured.
• Stockfish: Exclusively made from cod, it is dried outdoors without salting.
• Nutritional Benefits: Both clipfish and stockfish are nutrient-dense, rich in protein, vitamins A and D, and iron.
• Preservation Tradition: These products epitomize traditional food preservation methods and remain staples in global markets.

Global Reach and Significance

As of 2025, Norway exported an impressive 74,154 tonnes of clipfish worth NOK 6.7 billion. Key markets included Portugal, Brazil, and the Dominican Republic. In addition, Norway exported 2,893 tonnes of stockfish valued at NOK 899 million, primarily to Italy, Croatia, and Nigeria.

“Cured fish products are a cornerstone of Norwegian culinary traditions, rooted in a seafaring heritage that spans from the Vikings to modern-day global trade,” says Kari-Anne Johansen, Seafood Industry Manager for cured products at the Norwegian Seafood Council (NSC).

Cultural Connections

With various local names—bacalhau, bacalao, baccalà, stoccafisso, and makaybu—cured fish has become integral to food cultures around the globe, especially during festive occasions like Easter or Christmas.

Historically, the production of clipfish began in the 1600s, primarily targeting Catholic nations. The dish is now deeply embedded in the cultural fabric of countries like Brazil, where it’s considered a national fare, and the Dominican Republic, where it has historical roots dating back to the Spanish colonization.

Jamaica, too, features clipfish in its national dish, ‘Ackee and Saltfish,’ showcasing its versatility in global cuisine.

Acknowledging African Markets

West and Central Africa continue to be significant markets for Norwegian cured fish. The long shelf-life, adaptability to high temperatures, and no refrigeration requirements make these products staples in everyday cooking and festive meals.

Johnny Håberg, NSC Country Director for the region, emphasizes that cured fish has become a staple, serving everyday meals and connecting generations through culinary traditions.

Future Innovations

In Norway, the industries around clipfish, saltfish, and stockfish are also exploring new ways to utilize raw materials generated during production. Innovative research led by SINTEF and funded by FHF focuses on developing value-added products from these raw materials for various applications, including food products and skincare.

Lorena Gallart Jornet, who oversees the cured/conventional industry at FHF, stated that many companies have begun leveraging their raw materials more effectively, leading to increased collaboration and resource optimization.

Further Information

Interested in learning more about these fascinating cured fish varieties? Visit Clipfish and Stockfish on fromnorway.com.

For insights into residual raw materials in the industry, check out the FHF and SINTEF project.

Image Credits: NSC