The main quantity of cod that we produce comes from the clean and cold North Atlantic Ocean (Gadus Morhua), and the main fishing season is between January and May when the fish comes closer to our coast. We also have limited production where we use cod from the Pacific Ocean (Gadus Macrocephalus).
All of our production is based on carefully chosen 1st class raw-material in combination with a high quality production process, which ensures a product that the markets wish to receive. Cod is a very good source of protein and has much vitamin B12 and selenium.
Saithe is mainly fished along our coast and is available large parts of the year. Saithe is a very good product, which represent good value for money with a good taste.
The fish is a good source of protein and rich in vitamin B12 and selenium.
The smaller Saithe we split and salt. This product is Saithe with entire backbone (Backbone Saithe). It is normally between 25-40 cm and packed in 9kg cartons. The main export destination is West Africa.
Ling is being fished along our coast, but the main quantity comes from rich fishing banks around the British Isles and the Faroe Islands. The main part of the ling used in our production is fished by long-liners which ensure a very high quality raw-material that we follow up with our production. The ling meat is white, tasteful and lean. It is further a good source of protein, selenium, calcium and magnesium.
Tusk is fished along our coast large parts of the year, but the main quantity comes from rich fishing banks around the British Isles and the Faroe Islands.
Tusk is a very lean fish with a firm fish meat. It is a good source of protein and vitamin B12.
Portion packages
We are offering portion packages of salted and dried fish. They can be produced from cod, saithe, ling and tusk, and are available in a range of sizes. Each package is labeled specifying the customer’s requirements including a barcode before being packed in a master-carton. These portion packages are very popular on different Caribbean Islands.
Migas
In addition, we offer smaller pieces of salted and dried fish (migas). Skinless and boneless. Normally packed in 400gr packages.
By-product
We aim to use all parts of the fish. We receive the fish headless and gutted. However, during our production of salted and dried fish we remove 2/3 of the backbone. Also the swimbladder is connected to the backbone, which is high in protein and collagen. This product is salted and exported for further production.
Foto: Tony Hall and C Food Norway
There is real craftsmanship in the production of Norwegian clipfish. Creating the perfect product takes time, patience, knowledge and experience. But when it comes to enjoying it, it’s a piece of cake.