Products

Atlantic Fishes

  • Herring

    Herring from Norway is world-famous for its quality and beautiful silvery colour. The cold and clear water in the north means slow growth and perfect tasting herring.
    WILD CATCH
    The premium catch period of the North Sea herring is during summer, when the fat content can reach a level as high as 25 %. The fat content of Norwegian spring spawning herring varies throughout the year, but it is at its highest in the autumn. The herring can live up to 25 years.
    Herring is especially rich in:
    • Protein that builds and maintains every cell in the body.
    • Marine omega-3 fatty acids that prevent and reduce the development of cardiovascular diseases, and are important building blocks in the brain.
    • Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
    • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

    CHARACTERSTICS

    GRADINGS / WHOLE ROUND FISH
    Standard: 125-200 grams / 200-300 grams / 250 grams up / 300 grams up / 350 grams up / 400 grams up

    GRADING / FLAPS
    Standard: 10-16 / 8-14 / 8-12 / 6-10 / 5-8 / 4-7 pcs/kg

    PACKAGING STYLES
    Jumblepacked / vacuum packed

    CARTON SIZES
    27kgs / 10kgs / 20kgs

    FREEZING METHODS
    Blast Frozen

    WINTER HERRING / NVG
    January 15-18%
    March 7-9%
    May 8-12%
    September 20-22%
    December 10-20%

    NORTH SEA HERRING
    May 12-16%
    June 18-22%
    August 14-18%
    November 8-12%
    NUTRITION FACTS
    Herring is an excellent source of vitamins A,D and B12. It has a high content of Omega-3 fatty acids. Exact value vary according to fat content.

  • Mackerel

    Mackerel from Norway is considered a delicacy in many parts of the world. It is a lively fish with juicy meat that is a great source of omega-3.
    Mackerel is a fast, pelagic fish – meaning it lives in the open waters being neither close to the bottom nor near the shore. It is found in the northeast Atlantic Ocean, from the northwestern part of Africa to the Barents Sea, and westwards from the Norwegian Sea to Iceland and Jan Mayen. Mackerel prefers relatively warm waters with a temperature over 6 degrees.
    WILD CATCH
    The premium catch period is September to November when the Mackerel swims from the feeding areas in The Norwegian Ocean and back to the spawning areas. This is when the fat content is
    the highest, making the mackerel especially tasty and packed with healthy omega-3 and EPA/DHA fatty acids. This explains the international popularity of Norwegian mackerel, which is caught
    when the fish is of the highest quality.
    Norway use mainly purse sein when fishing for Mackerel. This distinguishes Norway from other exporters and contributes to the high quality of Mackerel from Norway.

    CHARACTERSTICS

    GRADINGS / WHOLE ROUND FISH
    Standard: 600 grams up / 400-600 grams / 300-500 grams / 200-400 grams

    PACKAGING STYLES
    Jumblepacked / Semi-hand laid / Hand laid

    CARTON SIZES
    10Kgs / 20kgs

    FAT CONTENT
    January 20-24%
    February 18-22%
    March 16-20%
    August 26-30%
    September 24-28%
    October 22-26%
    November 21-25%
    December 20-25%

    NUTRITION FACTS
    The Mackerel is rich in Omega-3 fatty acids, and is an important source of vitamins A,D and B12.

    FREEZING METHODS
    Blast Frozen