Topic: Cured food

Home Results Topics from A-Z Cured food

Results

03. Mar 2022

Hrogn uses research to document food safety

16. Dec 2020

Prepare your fridge for the holidays

12. Feb 2020

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

24. May 2019

Stockfish shelf life exceeds two years

29. Oct 2018

Best quality achieved when cod are salted after rigor

31. May 2017

Great uncertainty in the largest dried and salted cod market

18. Nov 2015

Two-year minimum shelf life for clipfish

23. Jun 2015

Indoor production of stockfish

01. Jun 2015

Angola – market of opportunity for dried and salted fish

Projects

TryggRakfisk

New Technology for Increasing Food Safety in the Production of Rakfisk

2021 - 2024

TørrSalt

Ripple effects of the stockfish and saltfish industry

2019 - 2019

FoodMicro-Pack

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

2017 - 2020

Shelf life of salt-cured fish

2013 - 2015

Worth knowing

What happens inside rakfisk?

Food preservation

All you need to know about salting fish

Publications

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