Stockfish    -    Second Grade
STOCK FISH        PRIME GRADE        [SECOND GRADE]        OTHER STOCKFISH    

Norwegian Stockfish - Second Grade - Cod
Second grade stockfish is fish which has not been subjected to prime weather conditions, or has not been handled 100 percent by the fisherman. It may have small, but not serious, blemishes.

A second grade fish are not lower of the lowest quality, and therefore cannot have serious blemishes or faults. It demands proper handling and good climatic conditions. Less than perfect raw materials or raw materials that have not been properly treated often result in a second grade product.

Lofot Stockfish of a lower grade than second is sorted as Tipo B or African quality.
Features of Second grade fish:
  • May have some coating in belly region.
  • May have partly closed belly
  • May show some frost damage, but not so bad that one cannot see the undamaged flesh near the spine.
  • May contain a little blood or bloodstains
  • Some mildew is acceptable
  • Must not have hooking or bludgeon marks, cuts and sores or liver remains.
Second Grade Criteria
Italia Grande - IG ... Size 55 - 60 per 50 kg.
Italia Grande Magro - IGM ... A slimmer type with same size and class as IG.
Italia Medio ... As IG, but smaller. Sizes 70 - 80 per 50 kg.
Italia Medio Magro ... A slom IM or second grade WM 50/60. Size 50 - 60 per 50 kg.
Italia Piccolo - IP Second grade WP. Size 100 - 120 per 50 kg.
Some markets prefer a slimmer fish and prepare the fish by rolling or malleting prior to re-hydration. Other markes prefer a plumper and stronger grade of stockfish, as they re-hydrate the fish as whole.