Haddock

The spotted wolffish is a bottom-dwelling fish that lives in cold, deep waters near rocky areas. It is found at depths of between 40 and 600 meters. The flesh is delicate with a special firm texture which makes it well suited for a range of cooking methods like poaching, frying, steaming, braising, grilling and deep-frying. The spotted wolffish is now a culinary delicacy in great demand.

Spotted wolffish fishing is carried out year-round. Fresh or frozen fillets are the main products. Spotted wolffish is more fatty than species from the cod family and it is a good source of protein, vitamin A and vitamin B12.

Redfish is a pelagic fish, found at depths between 100-500 meters. Redfish is mainly a by-catch product from trawl fisheries, available in the North Sea and the Barents Sea, but it can also be found in the Norwegian fjords. Fishing for redfish is an all year activity, but main catching season is during the summer months.

The texture of the redfish is rather soft, and has a rich taste. Makes a perfect raw material for both grilling and frying.

Redfish is mainly sold headed and gutted, Norwegian cut or Japanese cut.

Redfish is a relatively rich source to Omega-3 fatty acid, a good protein source and rich on Vitamin B12 and selenium.