Norway is a nation built on the sea, and our methods have been passed down through generations. Clipfish –cod that has been both salted and dried – is an example of this heritage. The tradition of drying fish to preserve it dates all the way back to Viking times, but the process of salting fish began in the 15th century when the Iberian fishermen were sailing to and from Newfoundland. Cod that had been preserved in salt would last the length of the journey.

Clipfish is also popular in Catholic countries, thanks to a tradition that dates back to the Middle Ages. The Pope ordered Catholics to eat fish instead of meat during Lent, so Norwegians have exported clipfish to Catholics around the world for many years. This blessing is just one of the reasons why Norway has become the largest supplier of salted and dried cod in the world.

Clipfish (Bacalao)

As with most ancient methods of curing, creating clipfish is a simple process. ‘Klippfisk’ literally means ‘rockfish,’ a name derived from the traditional process of leaving the cod to dry out on flat rocks by the seaside. Today, it is mainly dried indoors using modern techniques. Clipfish is appreciated by chefs all over the world because of its versatility, wonderful texture and distinctive taste.


In 100 grams of cooked Clipfish (Bacalao), we could find:


Calories – 75 (315kj)

Nutritional value

Protein 17 g

Fats & Fatty Acids

Total Fat 0.7 g
Saturated fat 0.13 g
Monounsaturated fat 0.08 g
Polyunsaturated fat 0.28 g
Total Omega-3 fatty acids 240 mg
Total Omega-6 fatty acids 20 mg


Thiamine 0.05 mg
Vitamin C 2mg
Riboflavin 0.04 mg
Niacin 4.6 mg
Vitamin B6 0.26mg
Folate 12 mcg
Vitamin B12 0.8 mcg
Vitamin D 1 mcg
Vitamin E 1 mcg


Calcium 16 mg
Iron 0.2 mg
Magnesium 28 mg
Phosphorus 190 mg
Potassium 355 mg
Zinc 0.4 mg
Selenium 27 mcg


Cholesterol 50 mg

Our fish – as fresh as you can get. We can offer it to your stores, restaurants, hotels and events. Feel free to contact us!