In Norway Salted fish is produced from the following species: cod, tusk/cusk, ling and saithe/ pollock. The process of salting takes up to 21 days and in addition to removing a fair share of water also alter the molecular structure of the protein of the fish. Salted fish (full cured) contains roughly 25% protein, 20% salt and 55% water. When drying the fish the water content comes down further down. (The exact water content of the fish is depending upon market in which it is sold).
Wetsalted fillets are produced from linercaught fish. Wetsalted fillets of cod, ling, tusk/cusk are exported worldwide. The fillets normally comes skin on, but it is possible to produce fillets skin off. In addition to the traditional salted products you’ll find a range of light salted fillets packed in consumer packs. The product is frozen prior to shipment.