Bacalhau  Gadus Morhua / Shaite / Ling –Molva

Gadus Morhua


Ling  -Molva -Maruca

Type: Shaite 

Packaged in: Boxes of 10 - 25 - 50 kg.

Name on the label:

1. Axaolivos AS

Presentation of Boxes of 25 Kg

Units 1000 boxes of 25 kg

Weight: 25000 kg


Period of Boarding: Annual


Product: cod, salted

Processing: Gutted, cut, cured and stored at 0-4 ° C.

Fishing method: reed, trawl or net.

Container Information

Packaging with net weight of 10, 25 or 50 kg.

Bacalao has been a nutritious staple of the Norwegian diet since Vikings roamed the seas. Long a major export of the North Atlantic region, today it is still a staple of Mediterranean, South American, Caribbean and West African cuisines. 


Produced for over 500 years, bacalao is made from Norwegian Cod, one of the most abundant and sustainable stocks in the world. 

  • Availability: Year-round
  • Types of cod:
  • Bacalao (Clipfish) — preserved by salting then drying
  • Stockfish — preserved by drying without salting

Producing Bacalao:

  • To create bacalao, Norwegian Cod is gutted, cleaned, washed and skinned.
  • Originally, the fish were then flattened out and stacked-with layers of salt between each fish to aid the maturing process-to dry for over 2-3 weeks.
  • Today, the salted fish is left to dry indoors in special hot air dryers from February to April, but generations ago, the cod would have been left on rocks to dry naturally.
  • Salt quality directly impacts the quality of the bacalao. Therefore, Norwegians use only fresh, clean salt throughout the process. In fact, it is illegal to reuse salt once it has been used to make Bacalao.
  • Bacalao can also be made from frozen cod, allowing for year-round production.
  • To ensure consistent, high-quality bacalao is exported all over the world, Norway has strict managing and monitoring processes.

Taste and Texture:

  • Delicate texture
  • Mature, delicious flavor
  • Distinctive pale yellow color