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Blue whiting

Blue whiting

Blue whiting belongs to the cod family and is a pelagic schooling fish that primarily inhabits the mid-water columns of the Northeast Atlantic and the Mediterranean Sea. It's typically found at depths between 100 and 600 meters, though it can undertake daily vertical migrations closer to the surface. Blue whiting rarely exceeds 50 cm in length and usually weighs no more than 800 grams. The main spawning occurs west of the British Isles during the winter months (February-April), and blue whiting fishing is active at various times throughout the year, depending on stock movements. Its fish meat is white and lean, making it highly suitable for processing into fishmeal and fish oil. However, it's also a tasty food fish that can be used in a variety of dishes.

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Mackerel

Mackerel is a pelagic schooling fish widely distributed in temperate and subtropical waters worldwide, including large parts of the North Atlantic and the North Sea. It thrives in a broad spectrum of water temperatures, often near the surface. Mackerel is a sleek fish typically weighing between 250 and 500 grams, but can reach up to 60 cm in length and exceed 3 kg. The main mackerel fishery in Norway generally takes place from August to October, but it's also available during other periods, depending on spawning migrations and stock availability. Mackerel meat is dark, firm, and extremely rich in omega-3 fatty acids, vitamin D, and B12, making it a popular and healthy food fish. It's exceptionally well-suited for grilling, frying, smoking, and marinating.

Herring

Herring is a schooling fish that thrives across large areas of the North Atlantic and the North Sea, often in coastal regions, and adapts to a wide range of water temperatures. It's a relatively small fish, rarely exceeding 40 cm in length, but plays a crucial role in the marine ecosystem and supports a significant fishery. Herring fishing occurs at different times depending on the stock, with the main spring spawning herring season from January to March, and summer spawning herring from June to August, making it available year-round. Herring meat is tender, rich in omega-3 fatty acids, vitamin D, and B12, and is excellently suited for various preparation methods such as smoking, salting, marinating, frying, and grilling.