The Flem family

The story about the Flem family as founders can be dated back as early as 1910. The first business started up with cod liver oil, and has since then developed to produce bacalao of high quality.

It was Karl Flem, grandfather of todays CEO Karsten Stig Flem, who started up with dryfish in the 1930`s. Back then the cod got salted and then dryed on the flat rocks by the seaside, just like the traditions were. Today the process takes place on modern premises, but the taste and quality is just as good. Produced by the fifteen trusted local employees. It is Karsten Flem AS who carry on the family tradition now, and the company has become a significant supplier of clipfish and pelagic internationally.