Nordic Food Entrepreneur

Goes to a person, a company or an organization, who has developed a new method which is built on food artisan tradition and has broad appeal and market potential.

Norway – Dybvik klippfisk

Dypvik has taken an old Norwegian tradition of clipfish (salted and dried cod), normally sold in large quantities and requiring substantial preparation, and turned it into a widespread delicacy, easily available in smaller packages, finished diluted and as ready-made dishes.  

The unique natural resources of the Møre coast in western part of Norway provide the best conditions for clipfish; salty sea wind, cold air and good supply of quality fish. Each fish is washed and processed individually. The family business has been going on with their craftmanship for almost 100 years, inherited through three generations. However, clipfish has primarily been an export commodity. When the brothers of the last generation took over, they wanted to make their own mark and modernize the clipfish for ordinary households. With simpler cooking methods and a more thoughtful design on the package, clipfish has gained a much broader appeal among ordinary households.  Dybvik has helped to make clipfish and bacalao known and available throughout the country. They have developed and modernized clipfish from traditional preservation methods and home cooking, to become award-winning gourmet food that everyone can get hold of and prepare.