Packing of fresh fish

At Røst Sjømat, we pack a lot of the fish we get from the sea. The fish is mainly packed in styrofoam boxes, and covered with ice.


Most of the saithe we buy goes to the production of salted fish. Here the fish is cut up, all the way down to the track, and the backbone is removed. Then it is layered in tubs, with salt between each layer.

Sugar-salted roe

Roe of both saithe and cod, is layered in barrels with sugar salt between each layer. The roe barrels are then transported to the production of caviar.

Cod cheeks

Cod cheeks are a delicacy. It is suitable for frying, but is also recommended for fish soup as it gives an extra taste to the soup. We cut a number of cheeks for our own warehouse, but also to order from various fish shops.

Cod tongues

At Røst, and elsewhere in the northern fishing municipalities, the kids and young people earn a fortune by cutting cod tongues every single winter. This is a classic in Norway and out in the rest of the world.


Lives of both cod, saithe and ling are taken care of. Some goes to fresh packaging to fish shops, while most goes to the production of liver oil.

Diluted stockfish

We produce small quantities of diluted stockfish. This is one of the best dishes you can get served, and is easy to make at home.


Lutefisk is a traditional dish, especially related to the Christmas season. Served with potatoes, bacon, pea leek and much more delicious side dishes.


Boknafisk comes from the word "bokne" which means semi-dry. And that is simply what this is, a semi-dried fish, which tastes absolutely beautiful.


Everything on the fish is taken care of, even the heads. The heads are threaded on a rope, and tied together into a long strip. The heads are then hung on their own racks, and dried outside in the open nature. They are taken in at the same time as the stockfish, and are often sent to the African market.


Again - everything on the fish must be taken care of. This also applies to the intestines of the fish. With us, everything is sorted on a line, where roe, liver and cod stomachs are sorted separately, while the rest of the entrails go to a grinder, where it is mashed into a porridge. This is then pumped out into a large tank, which Røst Trandamperi empties and produces various products from.