Diluted stockfish is a delicacy from the top shelf. No additives are used in this glory, only the forces of nature.
The way this is done is that whole stockfish, preferably of a smaller type, is placed straight in running, ice-cold water. There we leave it for about three to four days, before we pick it up and remove the skin. Then we put it in new, running water for a few more days. After this process, the fish is a little softer, and then the fillet is cut out.
Only pre-dried stockfish, in water. That's the whole process. This can be baked in the oven, on the pan, used in salads, grilled and so much more. We like to use the whole fish, with the backbone, because this gives much more flavor to the fillet.
We only produce in small quantities, and mostly for our own use.