Description

Cod, Haddock, Saithe &Tusk are the main species used to produce Stockfish...which is dried in the open air using natural, traditional methods bringing a uniqueness to the whole process.

There is a step by step method used in the production of Stockfish, which we can guarantee is of high quality and at competitive prices. 

At the time of production the Stockfish is best within two years and should be kept dry and cold, below 4 degrees. As the buyer is not the final end user, it will be the responsibility of the importer to give the consumer the expiry date.