Did you know that Brazil and Portugal eat more Norwegian clipfish than any other countries in the world? Bacalhau, the Portuguese word for cod, is Portugal's national dish. The Norwegian name klippfisk (literally "cliff fish") comes from the fact that, until the 1960s, the fish was salted and then dried outdoors on the coastal rocks. Today the fish is first salted in tanks until fully cured. It is then stacked with salt between the layers and left to stand dry so the brine drains off. After a few weeks it is ready to be dried in a drying tunnel or drying chamber.
Clipfish can be enjoyed in many ways: as traditional bacalao in a tomato-based sauce, with pasta and cheese sauce, as Bacalao Pil Pil with chilli, garlic and olive oil, or simply as a pizza topping. It also works well on cheese-baked nachos, or as a snack.
We offer clipfish in several sizes, from small packs for private customers up to larger volumes for businesses and resale.
Salting is an old method of preserving fish. After a month in brine, the fish is saturated with salt. Few enzymes and microorganisms survive, and the fish is preserved.
Salted fish is fish that has been salted but not dried. The quality of the raw material is important, but so are the salting method and storage. As fourth-generation fish merchants, Sigurd Folland AS has extensive knowledge of handling salted fish and guarantees top quality.
Salted cod
Packed in 25 kg cartons
Sizes: 21/30, 16/20, 13/15, 10/12, 7/9, 4/6, 6+
Sigurd Folland AS produces quality fillets of ling and tusk, among other species. Modern filleting machines, combined with good raw materials and deep expertise in fish processing, are your guarantee of salted fillets of outstanding quality.
Salted ling fillet
Packed in 25 kg cartons
Sizes: 200/400, 400/700, 700/1000, 1000/1500, 1500/2000, 2000+
Salted tusk fillett
Packed in 25 kg cartons
Sizes: 100/200, 200/400, 400/700, 700+
Salted cod fillet
Packed in 25 kg cartons
Sizes: 200/400, 400/700, 700/1000, 1000/1500, 1500/2000, 2000+
