Production process

The production process is long and complex based on old traditions in combination with highly modern production equipment.

We have through many years of experience established close relationships with many raw-material suppliers, who ensure us continues supplies of fish of superior quality. The main part of the quantity comes from the cold and clean Arctic waters.  The fish normally arrives at our production plants frozen and is carefully de-frosted overlooked by high technological equipment to keep the optimal quality.





Splitting is the expression used for the process of opening the fish and removing the 2/3 of the backbone.  Thereafter the fish is salted (brine) in containers and left to mature; the maturing period is minimum three weeks to achieve the characteristic taste.





After maturing the containers are emptied and the fish is graded recording to sizes and placed on pallets with salt in between the layers. The pressure on the fish will reduce the water content before drying.



Until the end of the 1950’s the fish was dried outside on clips, which explains the origin of the name ‘clipfish’. Today the fish is dried inside in our large and modern drying tunnels, which ensures optimal drying conditions and an even result overlooked by our qualified workers and computer technology. The modern methods and technology ensures that only the water content is reduced and the fish keeps all its valuable nutrition and taste. The drying period is normally between 3-5 days, the variations are due to different types of fish, sizes and requirements from the customers and markets.



The packing is an important part of the production process and is done by our very competent co-workers that understand right quality sorting in combination with the grader that weights every fish. We have further recently installed a high technological scanning system that measures and verifies the water content in every individual fish.