Products

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.

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.

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.