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Cod
Gadus morhua
CATEGORIES
Cod is widely sought after for its taste and delicious appearance.
The flesh is moist and flaky when cooked, and bright white in
color. It is well suited for drying.
Categorized into Prime and Second grade.
Prime grade
stockfish include Ragno, Westre Magro (WM),
Westre Demi Magro (WDM), Grand Premier (GP), Lub, Bremer
(BR), Hollender (HO), Westre Courant (WC), Westre Ancona
(WA), Westre Piccolo (WP).
Second grade
stockfish include Italia Grande (IG),
Italia Grande Magro (IGM), Italia Medio (IM), Italia Medio Magro
(IMM), Italia Piccolo (IP).
Stockfish is packaged in 25kg cartons.
Saithe
Pollachius virens
CATEGORIES
In Norway, saithe has traditionally been a common source of
food for the coastal population. In recent years it has gained
popularity in a number of countries because it is a very robust
resource and, therefore, readily available.
Saithe is sorted by length 20/40 cm, 30/50 cm, 50/70 cm,
70/+ cm.
Haddock
Melanogrammus aeglefinus
CATEGORIES
Haddock has clean white flesh that is quite firm when fresh, and
it is often cooked similarly to cod. It does not respond well to
salting, but is often preserved by drying and is also widely used
in processed products.
Haddock is sorted by length 20/40 cm, 30/50 cm, 50/70 cm,
70/+ cm.
Tusk
Brosme brosme
CATEGORIES
Tusk is common in the deeper fjords of Norway, on the west
coast and along the continental slope. It is most common at
200-500 meters depth. Tusk is a lean fish and a good source
of protein. It also contains a lot of vitamin B12, in addition to
riboflavin and folate.
Tusk is sorted by length 20/40 cm, 30/50 cm, 50/70 cm,
70/+ cm.
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