Products

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.

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.

Blue whiting belongs to the cod family and is a pelagic schooling fish that primarily inhabits the mid-water columns of the Northeast Atlantic and the Mediterranean Sea. It's typically found at depths between 100 and 600 meters, though it can undertake daily vertical migrations closer to the surface. Blue whiting rarely exceeds 50 cm in length and usually weighs no more than 800 grams. The main spawning occurs west of the British Isles during the winter months (February-April), and blue whiting fishing is active at various times throughout the year, depending on stock movements. Its fish meat is white and lean, making it highly suitable for processing into fishmeal and fish oil. However, it's also a tasty food fish that can be used in a variety of dishes.

Capelin belongs to the salmon family and is a pelagic schooling fish that thrives in cold, Arctic, and boreal waters of the North Atlantic, North Pacific, and Arctic Ocean. It primarily lives in the upper water layers, often in temperatures near freezing. Capelin is a small fish, rarely exceeding 20 cm in length and usually weighing under 50 grams. The main capelin fishery is linked to the large spawning migrations that typically occur from January to March, depending on the spawning stock and region. This fish is a key species in the marine ecosystem and an important food source for cod, seals, and seabirds. Capelin meat is lean and mild in flavor, and due to its high nutritional content and abundant occurrences, it's mainly used for the production of fishmeal and fish oil, but it also serves as excellent bait and can be smoked or salted.

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 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.