What is dried food from Norway? Dried fish is unsalted fish naturally dired in the sun and wind. This is a well know conservation method in Norway and dated all the way back to the middle ages. The fish is hung in the period from February/March to May. Hanging the fish during winter time prevents insects from reaching the fish. The snow on the ground prevents any bacteria from developing in the fish. When the fish is brought ashore by the fishermen it can be handled 2 different ways. Either it will be washed and cleaned before it is hung on racks (hjells),
or it will be split in 2 in such a way that the spine is removed and the fish is only attached by the root if its tail. This fish has many names, råskjær, rotskjær og splittfisk.
In the process from fresh to dried, only the water is removed from the fish, a total of 70%. The fish keeps all the fresh fish qualities and nutrients, just more concentrated. It contains high levels of quality protein, vitamin B, Iron and calsium. After the fish is dried it's taken down from the racks ("hjellene") and carefully examined by the authorized state fish controllers. The fish is sorted by its quality in categories.
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