Arctic freshness locked in
We are so fortunate to live where we do – our seas are home to one of the largest cod stocks in the world. Even so, we hate the idea of even a single fish going to waste. Freezing our cod is just one of the ways we can lock in the Arctic freshness. With fish frozen at sea and on land, you can enjoy the taste, texture and nutritional benefits of our world famous cod year-round.
Frozen at sea
Premium catch, premium quality
Our cod is filleted and frozen almost as soon as it’s removed from the water. Modern vessels are able to freeze the fish to a staggering -20°C while still at sea.
Norway’s modern vessels are able to freeze fish to a staggering -20°C while still at sea. This quick freezing process locks in the quality and nutritional benefits of the fish, for a product that is as good as nature.
Norwegian vessels can produce a range of products, from raw materials (such as headed and gutted or frozen blocks), to ready-to-eat interleaved fillets.
Frozen on land
making the most of our unique location
Norwegian cod is caught with care by modern vessels that operate to the highest quality standards. While much of our fish is frozen at sea, the proximity of Norway’s fisheries to the coast means that our vessels are also able to bring cod to shore fast enough for it to be frozen on land.
Fresh from the sea
As soon as cod is lifted out of the water, it is swiftly cooled on board and brought to shore.
Once onshore, the fish will either go on to be sold fresh or filleted and frozen immediately. We have designed special, modern facilities for cod, so this process is gentle and swift, and large volumes can be handled efficiently.
The result of our swift production methods is cod that is fresh frozen, of high quality and stable. This consistent and predictable quality makes it possible to meet consumer demands year-round.
Norway has always been a world leader when it comes to fishing expertise, and our first trawler arrived in 1962. She was named ‘Longva’ after John Longva, a Norwegian skipper who understood that processing fish at sea was the key to the industry’s future.