Stockfish and cod, from Norway protagonists of the tricolor table

Both obtained from cod, stockfish is dried fish while the products known in Italy with the name of cod go through a process of salting or salting and subsequent seasoning

Much appreciated for their nutritional properties and historically present in Italian cuisine: they are stockfish and Norwegian cod. Both obtained from cod, stockfish is dried fish, while the products known in Italy as cod go through a process of salting or salting and subsequent aging (salted cod and dry salted cod).



Norway is the only stockfish producing country in the world. During the first months of the year, the Lofoten Islands, located within the Arctic Circle, are the destination for the migration of the Norwegian Arctic cod (skrei) which, having abandoned the cold waters of the Barents Sea, reaches the coasts of the islands to deposit the own eggs. This circumstance along with the Arctic climate makes the area perfect for doing drying cod outdoors on special racks positioned along the coast.

Norwegian cod follows a natural production process from start to finish. Over the years the processing method has modernized, but the final product is the same as it comes prepared and exported from Norway for more than 300 years. The salt extracts the water and saturates the liquid content left in the fish, in a maturation process that usually takes several months. When the water content of dried fish falls below 48%, it can be called cod. Since the water is removed, the nutritional contents are more concentrated than those of fresh fish: it is in fact rich in proteins, vitamins A, D and B, and in some minerals such as potassium, phosphorus, iodine and iron.

These values ​​are represented by the ‘Seafood From Norway’ brand, a symbol of origin of all Norwegian seafood both caught and farmed sustainably in Norwegian waters. “Today consumers are increasingly guided in the choice of purchasing fish products by the origin of the food, by the way in which it is produced and by compliance with sustainability criteria – says Gunvar Lenhard Wie, director of Italy of the Norwegian Seafood Council – And thanks to our experience and the advanced technologies we have in Norway, we can promote the safe and sustainable development of our activities ”.

Norway, the second largest fish exporter in the world, has in fact for some time been committed to a path of sustainable activities. Over the years, the Norwegian industry has evolved from free fishing to strict regulation – it was the first country in the world to introduce a quota system for fishing, particularly for cod. Not only. Norway has made transparency a fundamental aspect, introducing a traceability system that allows information on fish to be found along the entire food chain: from the area where it was caught to the details on its health.

Italy, for its part, is confirmed as one of the main markets for cod and stockfish. According to a NielsenIQ research on 2022 market trends, a third of Italians are familiar with their characteristics, beneficial properties and differences in manufacturing processes, especially in the regions of Northern Italy, Veneto and Liguria in the lead, growing in the younger target. (between 25 and 44 years old). “The evidence that emerged from this analysis is in line with the main market trends, the consumer asks: ease in the availability of stockfish (mainly in large-scale distribution), clarity of origin and ease of preparation”, explains Andrea Succi, Sales and Marketing Analytics Leader, Nielsen Italy. The research data was presented at the annual Norwegian stockfish and codfish seminar organized by the Norwegian Seafood Council, held in September at the Genoa Aquarium, with an initial greeting from the Royal Norwegian Embassy Ambassador, Johan Vibe. , in the presence of representatives of the industry, the retail and horeca sectors of the fish market.



Source-www.adnkronos.com