Salted & Dried · Clipfish
Klippfisk
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Over 70% of all Norwegian clipfish still ends up on plates in Portugal, a trade relationship that's been running for more than two centuries.
Cod is split, salted, and dried outdoors on flat rocks — the 'klipp' the fish is named for — until it becomes firm and shelf-stable. Coastal markets around Møre og Romsdal sell it dried for cooking or as a chewy salted snack.
Why it's made this way: Salting and rock-drying let cod survive long sea voyages without refrigeration, turning Møre og Romsdal's coastal towns into major export hubs for southern European markets.
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