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Fish bellies are a by-product from the fishing industry derived from various fish species, often fatty fish like salmon, herring, and mackerel. The belly area is known for its high fat content and rich flavor, which varies depending on the fish's species and nutritional condition. The availability of bellies follows the fishing seasons for the relevant species, meaning they are largely available year-round thanks to modern freezing techniques and the continuous operation of the fishing industry. Bellies are a valuable raw material highly suitable for further processing, including the production of fish oil due to their high omega-3 content. They can also be used in fishmeal, or as a culinary delicacy in various dishes.

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.

Backbones with swim bladder are a significant by-product from the fishing industry, primarily sourced from whitefish species such as cod, saithe, and haddock. This part of the fish consists of the backbone with attached meat remnants and the valuable swim bladder. The quality and size of the raw material depend on the fish species and individual size. The availability of backbones with swim bladder is closely linked to the fishing seasons for these species, meaning they are available year-round thanks to continuous processing and freezing. Backbones with swim bladder are a sought-after raw material for further processing, as they are rich in protein, collagen, and other nutrients. They are highly suitable for the production of fishmeal and fish oil, as well as collagen for health supplements and cosmetics, and as a base for fish stock and broth.

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.

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.

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.

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.

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.

Trout belongs to the salmon family and is a freshwater fish that thrives in cold, oxygen-rich rivers, lakes, and streams. Anadromous populations (sea trout) also exist, migrating to saltwater. It prefers water temperatures between 6 and 18 degrees Celsius. Trout varies significantly in size depending on the species and environment, but can reach up to 1 meter in length and weigh over 15 kg for the largest varieties. Trout fishing typically occurs during the spring and summer months, often from May to September, but can vary regionally and according to fishing regulations. Trout's fish meat is tender and flavorful, with a color ranging from pale pink to deep red, and contains a moderate fat content. This makes it excellently suited for frying, grilling, smoking, and oven baking.