About the producers:

Olga Godø AS
Sigurd Folland AS
Odd Skarsbø AS
Rafael Dybvik ANS

Presidium Baccala from Møre og Romsdal
The presidium was established to protect craftsmen that produces quality klippfisk only by Skrei / Cod. The fish are fished of the fisherman on small fish boats that use traditional fishing methods that preserve the quality of the fish and reduce the risk of secondary catches significantly.
The objective of the project is temporary to ensure a viable future for klippfish small-scale producers and small coastal fishermen, as well as the traditional techniques. One wants to ensure fair price for the fisherman and producers. 
The presidium gather a small group of ramaining small-scale producers who are working to develop a detailed Production Protocol which set clear standards for the fish and production. Another goal is to increase the local awareness and knowledge of the production. In Kristiansund there is a klippfish museum that works with this. 


Baccala from Møre og Romsdal is klippfish produced on the coast of Norway. The presidium project started in October 2008 when four klippfish producers from Møre og Romsdal started the collaboration. With support from Slow Food, Norsk Tradisjonsfisk and Innovation Norway the idea is to explore new areas and develop new strategies for a viable future for the Norwegian klippfish. 
Klippfish in different languages:
Norwegian: Klippfisk
English: Klippfish
Italian: Baccalà
Spanish: Bacalao
Portuguese: Bacalhau

Norwegian klippfish is a very popular product, especially abroad. Much of the export go to Brazil, the Caribbean, Portugal and Europe in general. 

The Norwegian heritage
Production of klippfisk has long traditions in Norway. The first klippfish output started at Nordmøre in 1691. Temporarily, by the mid-18th century, it had spread to the entire coast along the Møre and Romsdal in western Norway. It was a historically rich cod fishing, natural rocks to dry fish and a dry, cold climate with long periods of good, steady wind from January to April and May. The cliffs were rinsed for soil and waste, and rubbed with salt before use. Historical photos show a mode of these rocks covered by the fish that was dried and women and children in place to work with the drying process.
Still today there is some tradition based klippfish quality production along the Norwegian west coast, but it has reduced significantly. The few remaining small-scale producers get Skrei(Gadus morhua cod), which comes from the relatively sustainable North Atlantic cod stocks. The fisherman use small fishing boats with special fishnets and long lines and hooks, sustainable fishing techniques, when they catch fish from January to April. The fish is delivered fresh to the manufacturer for salting and then to drying. To begin the four months long handicraft production of dry salting, drying, quality sorting and further salting and drying. Since the late 1880s the fish has been dried in windtunnels which is approximately equal to the outdoor climate. Nevertheless, the constant observing of the fish in the windtunnels for optimal drying and quality is a human experiment, and depends on the skills of the craftmen.
The production of traditional quality klippfish is on an extremely low level and almost non-existing today. Most of the fish on the market today is caught by big fish trawlers or large mechanized boats with long lines that are in operation 24 hours a day during the season. The catch is frozen down and delivered to the large-scale producers using a mechanized manufacturing. Local culture and crafts disappear in the modern klippfish production

The producers:

  • OLGA GODØ AS, 6055 Godøya.
    Tel.: +47 70185021   Mob.: +47 92069412   E-mail:

  • FOLLAND SIGURD AS, 6530 Averøy.
    Tel.: +47 71515102   Mob.: +47 93017841   E-mail:

  • ODD SKARSBØ AS, Harøysund, 6430 Bud.
    Tel.: +47 71261543   Mob.: +47 90966810   E-mail:

  • RAFAEL DYBVIK ANS, Tingstadvika 3, 6035 Fiskarstrand
    Tel.: +47 70190421   Mob.: +47 90234585   E-mail: