Whitefish

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.

Haddock is low in fat and is a good source of protein.

Fresh and fillets are the main products but the haddock is also available in salted and smoked varieties.

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.

The pollack is both a bottom-dwelling – and pelagic fish that swims in shoals. Its behaviour and look is similar to the saithe, but it is distinguished by a protruding jaw. It is found at depths of between 0 and 200 meters. Pollack is usually caught as a bycatch when fishing for cod and is considered a tasty fish. The texture of the flesh is firm which makes it well suited for frying and poaching. The Pollack is one of the main recreational fishery species in Norway.

Pollack fishing is carried out year-round, it is low in fat and is a good source of protein, vitamin B12 and selenium.

The greenland halibut belongs to the flatfish family and is a bottom dweller.

It is found at depths of between 600 and 1200 meters, but only where the ocean keeps a temperature of below 4°C. The greenland halibut can reach a weight of 45kg. The fishing for Greenland halibut is mainly carries out between June and August, but it is also available as by-catch the rest of the year.

The flesh is firm and fatty, and therefore very well suited for baking and poaching.

Ling is part of the rockling family of cod fishes, a bottom dweller that swins in schools or alone. They thrive on deep waters around 350 meters below sea. It can become up to 210 centimeters long and weigh up to 45 kg. Average length is however approx. 1 meter. Available all year.

The ling has a relatively firm texture and is suitable for many varieties of products; fresh, light salted, minced, dried. This specie it also popular as raw material for a Norwegian tranditional fish product called ”Lutefisk”.

Mainly caught by line or net.

The tusk, also know as cusk - is a bottom-dwelling fish that thrives in rocky areas. It is found at depths ranging from 100 to 1000 meters, but it is most common between 200 and 500 meters. The flesh is very white with a firm texture which makes it excellent for frying and baking.

Tusk fishing is carried out year-round.

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.

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.