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 After
3 months of hanging up to dry, the fish is matured, and about 80%
of the water has evaporated. Stockfish maintains all the nutritional
goodness during the drying process. The nutritional content of 1
kilo of stockfish is the same as about 5 kilos of fresh fish.
Stock fish is one of the richest sources of protein available,
about 80%, and in addition it contains rich sources of calcium,
iron and vitamin B12. Stockfish is produced from lean fish, mainly
from cod, but also ling, tusk, haddock and saithe. Stockfish is
especially economical to transport and store, not requiring refrigeration,
but only a dry warehouse.
On soaking, the stockfish regains its fresh fish qualities, and
gives you a tasty nutritional meal. Anthonisen Seafood supplies
stockfish in bales or cartons of standard weight according to customer
specifications.
The Anthonisen Brand of stockfish, supplied by Anthonisen Seafood
embodies over a 100 years of tradition, stockfish being one
of Norway's oldest export products.
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