Stockfish is dried in the fresh air. The head and gut are removed from the fish and it is hung up on a rack to dry in the open air. The drying process is natural and economical. Stockfish is produced along  the coast of North Norway during the winter when the temperature is cold and the air is fresh and clean. Cod is the most common fish used in stockfish production. Stockfish does not requiring refrigeration. After soaking, the stockfish regains its fresh fish qualities, and gives you a tasty nutritional meal. Cold sun dried by hanging.  Not salted.