The essential prerequisite for good cod is the use of fish of excellent quality. Without any additives, it is dried and preserved only thanks to the effect of atmospheric conditions.

It is essential to bleed cod while it is still alive. In this way, most of the meat is cleaned of blood. The fish should be hung the day it was caught to produce high-quality cod.

The cod drying period on the Lofoten Islands traditionally begins at the end of February and ends in mid-April. After this period, the temperature is too high for a quality drying process, while in the Finnmark region, it is possible until May.

Grading of the final product is performed by a “vrakeren” or selector who must have extensive experience gained in drying cod.