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PRODUCTS
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Preparation
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Cleaning and soaking:

  • The skin may be removed before soaking if required.
  • Cut the fish into small pieces.
  • Place in a bowl of cold water.
  • Leave to soak for 24 to 48 hours.
  • The bones are easily removed after paraboiling.

Cooking:

  • Using fresh water, boil the pieces for 5 to 10 minutes.
  • Remember 1 kg of Norwegian dried, salted codfish will yield about 1 1/2 kg prepared fish. 

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CONTACT

Company : Cod-Export AS
Address : P.O.Box 809 Sentrum
Post code / city : N-6001 Aalesund 
Visiting Address : Keiser Willhelmsgt. 24/26
Phone : (+47) 70 10 17 90 
Fax : (+47) 70 10 17 99 
E-mail : cod-export@bacalhau.no