FACTS ABOUT NORWAY STOCKFISH MANUFACTURERS REVEALED

Skrei dries on racks outdoors for months. The Mild and salty coastal air has just the proper quantities of sun, rain, snow and wind, which is perfect for the fermentation system. The fish last but not least matures indoors.Stockfish used to be for people who couldn’t manage any superior. Now Børsen Spiseri in Svolvær will make stockfish dishes