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Topic: Cured food

Results

Hrogn uses research to document food safety

Prepare your fridge for the holidays

New knowledge about the importance of salt in saltfish and clipfish production

Stockfish shelf life exceeds two years

Best quality achieved when cod are salted after rigor

Great uncertainty in the largest dried and salted cod market

Two-year minimum shelf life for clipfish

Indoor production of stockfish

Angola – market of opportunity for dried and salted fish

Projects

Thumbnail for New Technology for Increasing Food Safety in the Production of Rakfisk

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

2021 - 2024

Thumbnail for Ripple effects of the stockfish and saltfish industry

TørrSalt

Ripple effects of the stockfish and saltfish industry

2019 - 2019

Thumbnail for Safe and durable food, optimal packaging concepts and reduced food waste

FoodMicro-Pack

Safe and durable food, optimal packaging concepts and reduced food waste

2017 - 2020

Thumbnail for Clippfish markets

Clippfish markets

2014 - 2016

Thumbnail for Shelf life of salt-cured fish

Shelf life of salt-cured fish

2013 - 2015

Thumbnail for Clipfish to Brazil

Clipfish to Brazil

2014 - 2015

Thumbnail for Clipfish to Angola

Clipfish to Angola

2014 - 2015

Worth knowing

What happens inside rakfisk?

Food preservation

All you need to know about salting fish

Publications

Teknologi for automatisk sortering av tørrfisk

2024
Nofima’s reports

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Faglig sluttrapport

2023
Nofima’s reports

Sensory description of varieties of dried stockfish

2023
Nofima’s reports

Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Leveranse 4.2: Ferdig kalibrert håndholdt prototype instrument

2022
Nofima’s reports

The same or not? Quality grading of salt fish in Norway and Spain

Økonomisk fiskeriforskning: Ledelse, marked, økonomi, 2021
Academic article

Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes

2021
Nofima’s reports

Stockfish – comparing production of drying fish with head-on and head-off

2020
Nofima’s reports

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Scientific Reports, 2020
Academic article

Associated Research Areas

Market studies

Product development

Quality and measurement methods

Shelf life and food safety

Preservation