This film was shot in March 2013 at Malangsgrunnen about 20 nautical miles off the coast of Northern-Norway were Atlantic cod from the Barents Sea gather to spawn during winter.

The North-Atlantic cod fishery is sustainably managed and the spawning stock is now larger than has ever been measured.

The quota for 2013 is 1 million tons. Atlantic cod has a mild taste and a flaky texture and are exported worldwide in a variety of product forms as fresh and frozen fillets, salted and dried.

Fresh cod loins are consumed in gourmet restaurants across Europe; dry-salted cod is the main ingredient in thousands of different dishes of bacalhau in Portugal and elsewhere, just to mention some of the ways this versatile and well-tasting fish is consumed.

Slow Cod from Geir Sogn-Grundvåg on Vimeo.