The Atlantic Saithe has a firm texture and distinctive taste. It is very well suited for grilling, poaching and frying due to its firmness.

Fresh and fillets are the main products but the saithe is also available in dried varieties. Saithe is low in fat and is a good source of protein, vitamin B12 and selenium.

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.

Fish heads are a by-product from the fishing industry, sourced from various fish species, often whitefish like cod, saithe, and haddock, as well as salmon, which inhabit diverse marine environments. The quality and size of the heads vary with the species and the fish's size, but they are recognized as a valuable raw material. The availability of heads follows the fishing seasons for the respective species, meaning they are largely available year-round thanks to modern processing methods. Fish heads contain a significant yield of meat remnants, collagen, and nutrients, making them highly suitable for further processing into products like fishmeal, fish oil, stock, and broth, or as an ingredient in animal feed. They are also popular in certain culinary traditions.

Atlantic cod, is the most important fish species for commercial fishing in Norway, and has been a solid base of income for the population along the vast Norwegian coastline for decades.

The world´s largest stock of Atlantic cod is located in Norwegian waters and can be devided into two groups; the migratory, oceanic cod and the non-migratory coastal cod.The main seasons for Atlantic Cod is January-April and September-December.

”Skrei” is perhaps the most famous Norwegian cod. This type of cod is only available for a limited time during the winter months of January to March and is rated a top quality, gourmet product. Skrei cod has its own quality label, a registered and protected trademark. Nordic Seaco is a registered exporter of quality branded Skrei.

Langoustine belongs to the crustacean family and thrives best on soft bottoms, such as clay and silt, at depths between 20 and 800 meters along the coast of the Northeast Atlantic, including the Skagerrak and the North Sea. It prefers water temperatures between 6 and 12 degrees Celsius. Langoustine can grow up to 25 cm long, measured from the tip of the rostrum to the tail fan, and weigh around 200 grams. The main fishing season for langoustine typically runs from spring to autumn, generally from April to November, but it is available year-round. The meat in its tail is white, tender, and sweet, with a delicate flavor that makes it a highly sought-after delicacy. It is exceptionally well-suited for boiling, steaming, frying, gratinating, and in exclusive seafood dishes.