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2017-02-23T17:43:45Z

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{{#seo:
|title=Tørrfisk fra Lofoten (Lofoten cod)
|titlemode=replace
|keywords=#fish #cod #freeze #fat #fishandseafood
|hashtagrev=12032020
|description=Beskyttet Geografisk BGB Tørrfisk fra Lofoten is naturally dried Atlantic cod (Gadus morhua) from Lofoten in Norway. The designation includes..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Tørrfisk fra Lofoten]]
'''[[Template:Beskyttet Geografisk BetegnelseNo|BGB]] Tørrfisk fra Lofoten''' is naturally dried Atlantic [[cod]] (''Gadus morhua'') from Lofoten in Norway. The designation
includes stockfish which meets the requirements for grading, cf. Norwegian industry standard for
classification of stockfish.
‘Tørrfisk fra Lofoten’ shall have a water content of 16-27 %, a protein content of 68-78 % and a [[fat]]
content of approximately 1 %. ‘Tørrfisk fra Lofoten’ has a concentrated taste and aroma of [[fish]], a
golden colour on the skin and a size between 40-90 cm.

'''Raw materials'''

‘Tørrfisk fra Lofoten’ shall be produced from Atlantic [[cod]] captured around Lofoten and Vesterålen
from January to April. During this time, mature [[cod]] from the cold polar waters of the Barents Sea
travels to the sea around Lofoten and Vesterålen to spawn. [[Fish]]
caught in the area has a different structure than [[fish]] from deep sea, in particular muscular flesh after
long migration what gives it a quality essential to withstand the drying process. It is short distance for
fishing for coastal fishermen, thus the [[fish]] can be caught and delivered the same day which is
important for the [[fish]] quality.

'''Concise definition of the geographical area'''

[[Fish]] for production of ‘Tørrfisk fra Lofoten’ is to be caught around Lofoten and Vesterålen, delivered to a landing facility in Lofoten and naturally dried and sorted in Lofoten. Lofoten consists
of the municipalities Flakstad, Moskenes, Røst, Vestvågøy, Værøy and Vågan.

'''Specificity of the geographical area'''

The sea around Lofoten and Vesterålen is among the world's richest fishing areas, and Lofoten fishing
is the most important seasonal fishing for [[cod]] in Norway.
The Atlantic [[cod]] lives most of its life in the Barents Sea, but migrates to the sea around Lofoten and
Vesterålen to spawn in the period from January to April. Due to the temperature and the access to
nourishment in the sea in that period, the conditions for hatching in this area are very favourable.
The sea around Lofoten and Vesterålen has through the ages been the most important spawning
ground for Atlantic cod. Here the continental shelf is narrow, and nutrient-rich water flow passes
not very far from the shore. This gives optimal conditions for growth and survival.
The massive influx of Atlantic [[cod]] to the geographical area is congruent with the period where the
climatic conditions are specially suitable for natural drying.

The position relative to the Gulf Stream gives particularly favourable conditions for natural drying of
[[fish]] and is vital to end quality of ‘Tørrfisk fra Lofoten’. Because of the Gulf Stream, winters in Lofoten
are mild with an average temperature of between – 0,8 °C to + 2,2 °C from January to April, and the
springs are dry with a total precipitation of 132 mm to 108 mm. Those climatic conditions are a
premise that the [[fish]] dries properly and doesn’t [[freeze]] or decompose.

The knowledge of grading is vital to the quality of the end product. Grading requires in-depth
knowledge and is done by so-called ‘discarders’. Historically speaking, the quality assessment is a
skill which has been handed down through generations in families and/or companies. Formerly,
graders were trained in the company with which they were associated, while lately theoretical
grader training has been established for the industry. Theoretical training is combined with practical
training in a stockfish manufacturing company.
Expertise in manufacturing and market requirements have also traditionally been handed down through
generations in Lofoten.
This knowledge is essential in order to obtain good quality on ‘Tørrfisk fra Lofoten’.

'''Specificity of the product'''

‘Tørrfisk fra Lofoten’ is gutted, beheaded and naturally Atlantic '''cod''' (''Gadus morhua'') from mature [[fish]].
Natural drying both preserves and matures the [[fish]], chiefly due to the considerable reduction of the
water content. This gives high durability and high nutritional content, e.g. a high content of protein
between 68-78 % compared with 18 % in fresh [[cod]]. The [[fish]] has finished drying when it has the
correct ‘[[fish]] sound’ when one knocks it. It shall have a solid and massive click sound. In order to assess
the correct ‘[[fish]] sound’, good knowledge and long experience are necessary.

'''Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product'''

The link is based on the characteristics of the product attributable to its geographical origin. Natural drying of [[fish]] has taken place in Lofoten since the early 1100s, and is an important part of the
Norwegian heritage. The knowledge of drying and grading has been handed down by generations in
Lofoten. Stockfish has been and is an important Norwegian product of export.

The long fish migration in cold temperature waters from the Barents Sea to Lofoten and Vesterålen
gives a slim [[fish]] with a firm and muscular [[meat]]. Raw material of such a quality is vital as regards the
tolerance of the drying process.

Temperature, precipitation, wind, sun and snow are all factors vital to the drying process, and make the
geographical area to a particularly suitable area for drying [[fish]]. The actual temperature in the
geographical area sees to that the [[fish]] doesn’t [[freeze]] or decompose, but dries. Appropriate precipitation,
together with the coastal winds, gives good conditions for natural drying. And the sun’s
reflection in the snow on the ground gives the [[fish]] its golden colour. The drying process gives the
stockfish its special texture and concentrated fishy taste and aroma.
Together with high-quality raw materials, the climate is vital to the end quality of the ‘Tørrfisk fra
Lofoten’. Lofoten is the only place in the world where one has this kind of climate and at the same
time has access to high-quality mature [[cod]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=7550 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/fish|#fish]] [[Special:Search/cod|#cod]] [[Special:Search/freeze|#freeze]] [[Special:Search/fat|#fat]] [[Special:Search/fishandseafood|#fishandseafood]]
</code>

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Chef: amend cat