What is the difference between stockfish and klipfish?

Dried cod is the whole or split fish that has been preserved by drying, with or without salting, and is sold as either stockfish or klipfish depending on the method.

How does salting affect the final product?

Stockfish is dried without salt, while klipfish is salted before drying. The choice affects flavor, texture, and rehydration requirements in cooking.

What should a buyer look for in a dried cod lot?

Dried cod is graded on appearance, color, and the absence of defects like discoloration or mold. The fish should be firm, dry, and free from off-odors.

How should dried cod be stored?

Dried cod must be kept in a dry, ventilated space with low humidity to prevent rehydration and mold growth. It is not perishable under proper conditions.

What are the main culinary uses of dried cod?

Dried cod is rehydrated and used in traditional dishes like bacalao, or processed into shredded or flaked products. It is also a source of protein in various cuisines.

Dried Cod (stockfish and Klipfish)

Dried cod includes unsalted stockfish and salted klipfish derived from Atlantic cod (Gadus morhua). The fish is gutted, optionally salted, then air‑dried to a low‑moisture product that can be stored at ambient temperature and shipped in bulk. It is traded internationally as a primary commodity measured in tonnes.

Prices, specifications and international trade for dried cod (stockfish and klipfish) under HS 030551.

Dried Cod (stockfish and Klipfish) Price

$20,739USD/t

Published reference · Jul 1, 2026

Dried cod (stockfish and klipfish) is quoted in USD/t at NOR. Historical customs values may differ from the headline reference.

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Dried Cod (stockfish and Klipfish) Historical Unit Values

Dried Cod (stockfish and Klipfish) Suppliers

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Dried Cod (stockfish and Klipfish) Exports and Imports

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Norway led reported dried cod (stockfish and klipfish) exports in 2025, at $424M.

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Dried Cod (stockfish and Klipfish) Specifications and Quality

Dried cod (stockfish and klipfish) grading factors include Moisture content, Color and appearance, and Odor and flavor.

Grading Factors

Quality assessment for dried cod (stockfish and klipfish) considers Moisture content, Color and appearance, and Odor and flavor.

Moisture content
The fish should be uniformly dry and firm; moisture content affects storage stability and rehydration behavior.
Color and appearance
Color and appearance indicate proper drying and handling; a clean, pale color is preferred.
Odor and flavor
Absence of off-odors and foreign flavors is critical for consumer acceptance.
Size and thickness
The size and thickness of the pieces influence rehydration time and portioning.

Common Defects

Recorded defects for dried cod (stockfish and klipfish) include Insect infestation, Mold/fungal growth, and Packaging damage.

Insect infestation
Insects can enter during outdoor drying or inadequate storage, leading to product rejection.
Mold/fungal growth
Moisture ingress during rainy periods can promote fungus, especially if intake occurs with wet skin.
Packaging damage
Use of reused or damaged boxes can cause contamination and detention at entry points.
Foreign material
Presence of debris or non‑fish material violates hygiene standards.

Dried Cod (stockfish and Klipfish) Facts and HS Code

Dried cod (stockfish and klipfish) belongs to seafood within protein and dairy. Its customs classification covers HS 030551.

Dried Cod (stockfish and Klipfish) HS Code

Also known as	stockfish, klipfish, tørrfisk, clipfish, saltfish, dried cod
Scientific name	Gadus morhua
Product type	Raw
Form	Dried
Position in the chain	Primary
Category	Seafood — Protein and dairy
HS codes	030551
HS6 description	Fish; dried, whether or not salted but not smoked, other than edible fish offal, cod (Gadus morhua, Gadus ogac, Gadus macrocephalus)
Quoted in	USD/t
Reference location	NOR

Production & Handling

Dried cod (stockfish and klipfish) storage guidance: Stored in ambient, dry conditions, protected from moisture; typically kept in bulk sacks or pallets and moved in containers.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Stored in ambient, dry conditions, protected from moisture; typically kept in bulk sacks or pallets and moved in containers.
Production methods	Wild capture
Processing steps	Capture of wild cod Gutting and heading Cleaning Optional salting (dry or brine) for klipfish Air drying outdoors on racks (March–June) End‑drying in controlled warehouses (2–4 °C, 88–90 % RH) Sorting and grading Packaging (bulk sacks or individual containers) Transport to market

Packaging

Typical dried cod (stockfish and klipfish) packaging includes Bulk sacks, Individual containers, and Reusable boxes.

Bulk sacks
Large woven sacks used for bulk shipments, often stacked on pallets.
Individual containers
Single‑presentation containers holding split or filleted fish, required for labeling.
Reusable boxes
Sometimes used but may be inadequate if damaged or contaminated.

Uses & Risks

Dried cod (stockfish and klipfish) is used in Direct human consumption and Ingredient in processed foods.

End Uses

Direct human consumption
Rehydrated or cooked as a traditional protein source.
Ingredient in processed foods
Used in specialty or minced products where fish contributes to the edible content.

Uses and Related Commodities

Downstream industries	Food service, Retail packaged foods, Traditional cuisine ingredient manufacturing, Seafood processing

Sourcing risks

Risk	Category	Severity	Mitigation
Rain and temperature spikes ClimateMedium Rain or warm periods during outdoor drying can increase internal moisture, leading to sour odor and fungal risk.	Climate	Medium	Schedule intake before rainy periods and use controlled‑temperature warehouses for end‑drying.
Microbial load Food safetyMedium Stockfish can contain high levels of aerobic mesophilic microorganisms, requiring proper hygiene and storage.	Food safety	Medium	Maintain low moisture, store in dry ambient conditions, and apply microbiological testing.
Inadequate packaging LogisticsMedium Reuse of damaged boxes or improper sealing can cause product detention at entry points.	Logistics	Medium	Employ sturdy, food‑grade containers and ensure proper labeling.
Insect infestation PestMedium Insects may enter during outdoor drying or when stored in inadequate packaging.	Pest	Medium	Use screened drying racks and clean, intact packaging.

Dried Cod (stockfish and Klipfish) Questions

What is the difference between stockfish and klipfish?: Dried cod is the whole or split fish that has been preserved by drying, with or without salting, and is sold as either stockfish or klipfish depending on the method.
How does salting affect the final product?: Stockfish is dried without salt, while klipfish is salted before drying. The choice affects flavor, texture, and rehydration requirements in cooking.
What should a buyer look for in a dried cod lot?: Dried cod is graded on appearance, color, and the absence of defects like discoloration or mold. The fish should be firm, dry, and free from off-odors.
How should dried cod be stored?: Dried cod must be kept in a dry, ventilated space with low humidity to prevent rehydration and mold growth. It is not perishable under proper conditions.
What are the main culinary uses of dried cod?: Dried cod is rehydrated and used in traditional dishes like bacalao, or processed into shredded or flaked products. It is also a source of protein in various cuisines.