Products

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.

Herring is a schooling fish that thrives across large areas of the North Atlantic and the North Sea, often in coastal regions, and adapts to a wide range of water temperatures. It's a relatively small fish, rarely exceeding 40 cm in length, but plays a crucial role in the marine ecosystem and supports a significant fishery. Herring fishing occurs at different times depending on the stock, with the main spring spawning herring season from January to March, and summer spawning herring from June to August, making it available year-round. Herring meat is tender, rich in omega-3 fatty acids, vitamin D, and B12, and is excellently suited for various preparation methods such as smoking, salting, marinating, frying, and grilling.

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 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.