SolBac premium
Norwegian saltfish.
In an ocean of choices, choose the fins that will swim best exclusively for you.
SolBac Export is located in Aalesund, Norway, far to the north in northern Europe. Our harsh climate and natural, cold, clear waters provide the ideal environment to harvest world-class sustainable seafood.
Saltfish perfection
When perfect conditions are met, combined with SolBac's experience, and dedication, you get a product as unique and natural as the best Norwegian dried saltfish.
Cod
Norwegian cod (Gadus morhua) is the original cod used for salting. More than 90% of the Norwegian cod fishery comes from the North-Eastern Arctic shoals, which grow in the cold waters of the Barents Sea. It is the largest fish among the Gadus species and has a uniform light color after salting.
Ling
The Ling (Molva molva) is a more slender fish compared to other types of cod. Its flesh has a lighter and more pleasant color.
Saithe
Saithe (Pollachius virens) has a darker meat, with a stronger and more characteristic flavor.
Tusk
The Tusk (Brosme brosme) has a smaller size compared to the other species and slightly darker coloration.
Haddock
Haddock / Ambassade is a fish i the Cod family. It is a little smaller than the cod, up to 110 cm in length, and it has with flesh with a delicate taste.
Our favourites
Norwegian fish preserved by natural salt.
Perfected from centuries of experience and craftsmanship
SolBac has applied Norway´s long knowledge and experience to explore how to deliver the highest level of quality.
It is the combination of Norway`s long seafood tradition and our innovative thinking that makes us the leaders in what we do. With a long, rich tradition of working with and living by the sea, Norwegians operate across the whole industry with a passion for delivering the best products to all seafood lovers.
Natural products
Norwegian saltfish is a completely natural product, made of nothing but Norwegian saithe and salt. No chemicals or additives are used in the production of Norwegian saltfish.
- Protein, which builds and maintains all the cells in the body.
- Vitamin D, which is necessary for getting the right calcium balance in the body and helps maintain and strengthen the skeleton.
- Vitamin B12, which is important for the body’s production of new cells, including red blood cells, and which can help prevent anemia.
- Selenium, an important element that helps enzymes fight harmful chemical reactions in the body.
- Iodine, which regulates the body’s metabolism and is important for the normal growth and development of the nervous system.
Shelf life of dried salted fish
When dried salted fish is kept at refrigeration temperatures (maximum 5°C) during distribution, storage and display at point of sale, it has a shelf life of 2 years. Once it is removed from chilled storage, dried salted fish kept at 30°C has a shelf life of a minimum of 15 days.
- The ‘shelf life’ of dried, salted fish is defined as the number of days before a red discolouration becomes visible.
- Red discolouration is not a food safety hazard and does not represent a health risk for the consumer, it merely affects the aesthetic quality of the product.
- When dried, salted fish is stored at temperatures below 5 °C, the shelf life is 2 years.
- Dried, salted fish have a shelf life of a minimum of 15 days when stored at 30 °C.
How to desalt Saltfish
Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually around 48 hours.
A well soaked saltfish makes all the difference. To achieve a perfect result we have provided these simple guidelines for the desalting process:
- Cut the fish into portions and rinse excessive salt under the tap. The pieces should be cut into similar sizes.
- Place the fish in a large bowl of water. A general rule is three times as much water as fish. The bowl of fish should be kept in cool conditions, around 6-8 degrees Celsius during the whole process.
- Change the water every 8 hours.
- The fish is ready to be cooked after approximately 48 hours.
