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Traditionally, air-dried fish (dried fish) has been used as raw material for the lutefisk, in order to get a good product, one had to depend on the raw material being fresh and of good quality. Furthermore, the drying conditions had to be optimal, which they were not always, which is why it was unfortunately of varying quality.


Something that was noticed in the past was that the raw material of clipfish which, in addition to being air-dried, was also salted, was that this had a much smoother and better quality, when this was used as raw material instead of air-dried dried fish. However, this form of raw material was seen as more exclusive and more expensive as salt was also an expensive commodity in its time.


It is this exclusive lutefish Norice Seafood AS now has come up with an exclusive and tasty lutefish with consistent quality and which is skin and boneless, this must be the Lutefish's XO.


In the 15th century, there was a price rise of approx. 400% on dried fish due to insufficient supply. Then people applied to fish farms, even though after the "Svartedauen" there was good access to  farms that were fallow both inland and along large parts of our coast, along the way one constantly tried to find other forms of conservation which was not so dependent on good weather to provide good quality. With cuttlefish, there was a new element in the production.


A forerunner here was the Dutchman Jappe Ippes, who in 1691 received royal permission to buy and produce rockfish, but the time was not yet ripe, mostly because the salt was too expensive. It was only with the Scots Ramsey and Gordon around 1740 that matters gained momentum, and the fish export via Molde can give an image of the development: In 1743, 33.5 tonnes of rockfish were exported via Molde, this corresponded to 10% of dried fish exports.


In 1747, a whopping 291.5 tonnes of clipfish were exported against 162.5 tonnes of dry fish, eventually people gained greater and greater insight into the new way of processing and preserving the fish, which gave a good and consistent quality. According to Hans Strøm, the rock fish at that time was mainly made from cod and after being salted for 3 weeks it was laid out on the rocks and as long as the weather was good and dry the fish lay flesh side up, and when it rained the fish turned over.


Around 1900, the process took place in the following way: Drying began after the fishing had ended, usually in April, before the salted fish could be placed on the rocks it had to be washed to remove blood streaks and the like. At night, one put the fish together in large piles, with a tarpaulin around them to then get a top covering, a so-called "fish flake".

Both young and old were involved in this work as the method was somewhat labor intensive.


The cuttlefish became a significant good for the fishermen, the fish increased in price and gave them cash.

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