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Liver

Liver

Liver, often from cod, is a nutritious part of the fish located in the abdominal cavity. Its size varies with the fish's age and condition, but it can constitute a significant portion of the fish's total weight. The availability of liver is directly linked to the fishing seasons for cod and similar species, meaning it's primarily available from January to April, but also as a by-product throughout the rest of the year. Liver is known for its very high content of vitamins A and D, as well as essential fatty acids, particularly omega-3. This makes it a valuable ingredient traditionally used for cod liver oil production, but also as a delicacy in dishes like cod with liver and roe, or as liver pâté.

Related products

Roe

We offer a range of roe products from species like cod, haddock, saithe and ling.
Catching methods vary from trawl, longline or net. The roe is graded into IQF, ungraded industrial and ungraded broken.

Please contact us for more information.

Fish skin

Fish skin is a by-product of the fishing industry, sourced from various fish species such as salmon, cod, carp, and tilapia. The quality and properties of fish skin vary by species, but it's generally recognized for its strength, flexibility, and unique texture. The skin's thickness and structure are influenced by the fish's species, size, and habitat. Traditionally, fish skin has been an underutilized resource, but with an increased focus on sustainability and the circular economy, interest in utilizing this material has surged. The availability of fish skin follows fishing seasons, meaning it can be available year-round depending on the species and season. Treated fish skin has a wide range of applications, from the production of leather goods like bags and shoes, to medical uses such as wound dressings, and as a source of marine collagen in health supplements and cosmetics.