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 seafood. Our seafood grows slowly in these conditions which gives it a pure, fresh taste.
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.
Norwegian cod (Gadus morhua) is the real 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.
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 (Pollachius virens) tern a darker meat, with a stronger and more characteristic flavor.
The Tusk (Brosme brosme) has a smaller size compared to the other species and slightly darker coloration.
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.
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.
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 more than one year. Once it is removed from chilled storage, dried salted fish kept at 30°C has a shelf life of a minimum of 15 days.
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 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: