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PGI Lofoten Stockfish in Norway

  • Virginie AmilienEmail author
  • Gunnar Vittersø
  • Torvald Tangeland
Chapter

Abstract

Stockfish from Lofoten (tørrfisk fra Lofoten) comes from the largest cod fishery in the world where, as far back as the Vikings, cod has been traditionally dried on racks for several months. Thanks to the ideal temperature, wind and local know-how, the fish could be kept for several years. The product is thus different from clipfish (klippfisk)/bacalao, the reference product in this study, which is both salted and dried and which was imported into Norway in the 16th and 17th centuries.

Dried stockfish from Lofoten was the first Norwegian product to obtain a European Protected Geographical Indication in the EU, although it had already been recognized in Norway as a national PGI since 2007 (https://www.matmerk.no/no/beskyttedebetegnelser/godkjente-produkter/torrfisk-fra-lofoten). An organization of 18 producers and the fact that it is mainly an export product explain the need for international recognition. Already a source of the country’s wealth several hundred years ago, dried fish from Lofoten is still today a key economic and cultural resource, especially thanks to the export trade, chiefly with Italy and Nigeria. In 2017 Norway exported more than 4650 tons stockfish, including 3000 tons from Lofoten. The sustainability performance of Stockfish from Lofoten is mixed: while it outperforms its reference on price premium, carbon footprint and food miles, it faces more challenges than its reference regarding gender equality and educational attainment.

Notes

Acknowledgments

This chapter about the PGI product «Tørrfisk fra Lofoten» could not have been written without the valuable coontributions of Nina Wærnes Hegdahl, lawyer in charge of quality labels at Matmerk, Rune Stockvold, chairman of the Tørrfisk fra Lofoten consortium and Anne Karine Statle secretary of Tørrfisk fra Lofoten. Moreover, we would like to thank our Strength2Food colleagues Burkhard Schaer and Valentin Bellassen for their comments as well as all those who coordinated the indicator study for their work: V. Bellassen, A. Bodini, S. Chiussi, M. Donati, M. Drut, M. Duboys de Labarre, M. Hilal, S. Monier-Dilhan, P. Muller, T. Poméon and M. Veneziani.

References

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Further Reading

  1. Berge, G. (1996). Tørrfisk: thi handlet du red’lig, og tørket din fisk: en bok om tørrfiskkultur, Nord-Norge og Bergen . [Dried fish: the way to nuy and dry your fish]. Orkana. https://urn.nb.no/URN:NBN:no-nb_digibok_2008072304070
  2. Deinboll, P. W. (1839). Om Behandlingen og Tilvirkningen af Saltvandsfisk. En Veiledning for den fiskende Almue i Norge. Christiania: Johan Dahls Bogtrykkeri. 53 s. [On the preparation of salt water fish. How to treat stockfish, bacalao, roe etc.] Note: He was prest and biologist.Google Scholar
  3. Dreyer, B. (2000) Comment to Martinussen T. et al., Norsk eksport av tørrfisk til Italia, Økonomisk Firskeriforskning 10:2, s.209–211.Google Scholar
  4. Hyvik Anders, J. (2004). Den store oppskriftboken for retter av klippfisk og stokkfisk. [Cookery book for salted fish and dried fish] Brevik og Omegn Sjømandsforening.Google Scholar
  5. Sven, R. E., Henry, N., & Ulla, V.. (2008). Tørrfisk til begjær. [Dried fish for pleasure]. Oslo: Messel forlag.Google Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Virginie Amilien
    • 1
    Email author
  • Gunnar Vittersø
    • 1
  • Torvald Tangeland
    • 1
  1. 1.Consumption Research Norway SIFO – Oslo Metropolitan UniversityOsloNorway

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