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Shellfish

Arctic scallops

Arctic scallops, often referred to as Iceland scallops (Chlamys islandica), are a circumpolar species belonging to the scallop family. They primarily thrive in cold, current-rich waters at depths between 10 and 100 meters, especially in sub-Arctic and Arctic regions. These scallops can reach a size of up to 12 cm in diameter. The main catch of Arctic scallops is typically concentrated around periods when the stock is most accessible, and with newer, gentler fishing methods, fishing in the Barents Sea has resumed. The adductor muscle of the scallop is creamy white with a firm texture and a uniquely sweet taste, considered a sought-after delicacy. It's exceptionally well-suited to be enjoyed raw, lightly steamed, fried, or gratinéed, and is a popular ingredient in exclusive seafood dishes.

Langoustine

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.

Snow crab

The snow crab belongs to the crustacean family and thrives best on soft bottoms, such as clay and silt, at great depths between 200 and 2000 meters in cold, Arctic, and northern waters. It prefers water temperatures below 4 degrees Celsius. Snow crabs can reach up to 17 cm in carapace width and can weigh over 1 kg. The main fishing season for snow crab in the Barents Sea and around Svalbard typically runs from late autumn to spring, but it's available year-round. The meat in its claws and legs is sweet, succulent, and delicate, with a firm texture that makes it a highly sought-after delicacy. Its white, flavorful meat makes it exceptionally well-suited for boiling, steaming, gratinating, and in exclusive seafood dishes.

King crab

The King Crab belongs to the Lithodidae family (king crabs) and thrives best on soft bottoms, such as sand and mud, at depths between 5 and 500 meters in cold, northern waters, particularly in the Barents Sea. It prefers water temperatures between 0 and 8 degrees Celsius. The King Crab is one of the largest crustaceans in the world, capable of reaching a carapace width of up to 23 cm and a weight exceeding 10 kg, with a leg span of nearly 2 meters. Fishing for King Crab occurs year-round, subject to quota regulations. The meat in its claws and legs is sweet, white, and succulent, with a firm texture that makes it a highly sought-after delicacy. It is exceptionally well-suited for boiling, steaming, grilling, and as an exclusive ingredient in seafood dishes.

Brown Crab

The brown crab belongs to the crab family and thrives best on hard bottoms, such as rock, stone, and gravel, at depths from the intertidal zone down to around 200 meters. It prefers water temperatures between 5 and 18 degrees Celsius. Brown crabs can reach up to 25 cm in carapace width and weigh over 3 kg, with males often being larger than females. The main fishing season for brown crab in Norway typically runs from spring to early autumn, usually from April to October, though availability can vary. The meat in its claws and body is sweet and delicate, making it a sought-after delicacy. Its white, flavorful meat makes it exceptionally well-suited for boiling, gratinating, and in salads.

Cold-Water Prawns – Pandalus Borealis

Shrimp belongs to the crustacean family and can be found in a wide range of marine environments, from cold polar regions to tropical waters, at various depths from the shoreline down to several hundred meters. They thrive best in water temperatures suited to their specific species. Shrimp vary in size, but the most common species in Norway, such as northern prawns, rarely exceed 15 cm in length. The shrimp fishing season varies regionally, but in many areas, they are available year-round, with peaks during certain periods. Shrimp meat is tender, sweet, and succulent, and is a popular seafood delicacy. Their delicate flavor and texture make them exceptionally well-suited for boiling, steaming, frying, in salads, and as a topping.