Norwegian Cod has been exported to Southern Europe and other regions since the beginning of the 18th century. Old trade ties, Catholic habits and a demand for high-quality fish explain how this Norwegian delicacy has become the star of the most beloved traditional dishes of the Lusophone and Hispanic world.

The Norwegian Cod belongs to the Gadus Morhua species, caught in the icy clear waters of the North Atlantic. It is free of additives and phosphates and mainly feeds on fish and shellfish such as herring and shrimp.

Dried and cured using traditional methods, Norwegian Cod becomes noticeably bulky after it is soaked. During this process, the cod regains the amount of water it lost during the drying process, growing and gaining approximately 30% more weight.

The Norwegian Seafood Council (NSC) is the state-owned company under the Ministry of Fisheries and Coastal Affairs responsible for the exporters of Norwegian fish.

Portugal is the world's largest consumer of codfish, with twenty percent of all captured codfish worldwide coming to our country.