Tradition
Business for Generations
The Flem family business can be dated back as early as 1910. A lot has changed since then, but the quality and taste remains world-class.
Today the process takes place in modern premises, and our fifteen local employees carry on the family tradition.
Drying and salting of food is one of the oldest methods of conservation we know. The method makes sure the product gets preserved naturally, so the food can be stored for a longer period of time. That was important during the bad times, when the food reserves were low.
exported all over the world.
Each year our 15 employees at Karsten Flem AS produce 1,500 tonnes of clipfish from cod and saithe. We also produce 10,000 tonnes of pelagic fish per year.
Our products are exported to countries all over the world.
Historic quality
The first step in the conservation is to remove most of the backbone, before the fish gets rinsed. The fish then gets richly salted, and dryed last. The weather conditions were important to make this work, needing both sun and wind, as the fish got dryed outdoors on the flat rocks. Now it is common to dry the fish indoors, in big heating ducts.
Norway with its long coastline has been exporting clipfish for centuries. It has been one of the most important industries for several cities during the history. Giving people work, and bringing food to the tables.
Fun facts
Did you know that bacalao problably is the most known dinner made of clipfish?
Did you know that in Spain bacalao means salted cod?
Did you know that export of various kinds of fish is one of the biggest markets in Norway?
Did you know that clipfish and dryfish is not the same? Clipfish is a more ennobled product using salt, which gives it a whole other taste.
We would love to help you if you have any questions about our products. You can reach us on both phone and email.