Klippfisk Heritage

Overview

Klippfisk is cod that has been salted and dried on flat rocks (klipper) in the open air. The process preserves the fish for months without refrigeration — critical in the centuries before cold chains. Kristiansund’s geography was perfect: flat coastal rocks, strong winds, and proximity to the rich cod fishing grounds of the Norwegian Sea.

The industry took off in the early 1700s when Scottish and Dutch merchants established salt cod trade routes from Kristiansund to the Catholic countries of southern Europe, where fish was in high demand for religious fasting days. The connection endures: bacalhau (from the Norwegian word bakkelau) is today the national dish of Portugal and a staple across Brazil.

At its peak in the 19th century, Kristiansund had over 100 clipfish drying operations. The entire town smelled of salt and cod. Families worked the rocks, turning the fish by hand, weather-watching obsessively. A rain shower at the wrong moment could ruin an entire season’s production.

The Klippfiskmuseet (Clipfish Museum) at Milnbrygga tells the full story: the salt trade, the drying process, the export routes, and the lives of the workers. The annual Klippfiskfestivalen in February celebrates the heritage with cooking competitions, tastings, and Norwegian-Portuguese cultural exchange.