In the cold, dark Barents Sea, we fish for the fish. From the great open sea, it is transported to our factory, located in one of the world's northernmost cities, Hammerfest. With a journey that takes barely an hour and a half, the fish is still fresh when it arrives at the factory. At the factory in Rypefjord, the fish is salted before being dried for around 14 days before being sent on.
Ever since the 18th century, we in Norway have made clipfish. The processing requires both knowledge and experience, and is a long, proud tradition that has been passed down through generations.