Salted & Dried · Clipfish
Klippfisk
Photo: Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in / Wikimedia Commons · CC BY-SA 3.0
Portugal is the biggest buyer of Norwegian clipfish, followed by Brazil and other Latin markets, so much of the bacalhau eaten in Portugal comes from this coast.
Cod is split, salted, and dried — traditionally outdoors on flat rocks, the 'klipp' the fish is named for, today mostly indoors — until it becomes firm and shelf-stable. Shops and markets around Møre og Romsdal sell it dried, to be soaked for days before cooking.
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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