One of our most important fish

Due to natural conditions and sustainable management, Norway catches cod from the largest cod stock in the world. So it’s no surprise that economically it’s our most important wild fish now and throughout history. Which is why we call it white gold.

Norwegian cod is quality cod

  • Carefully handled
  • Yields large fillets
  • Flakes perfectly
  • Nourishing
  • Unique taste
  • Transported within hours

As fresh as our cold, clear waters

The firm flesh of Norwegian cod has a delicate white colour. Its characteristic flaky structure and mild taste makes it ideal for a wide variety of dishes.

Skrei dish

Let us introduce you


What to look for

  • Look for the elongated, stout body
  • The curving white sideline
  • A distinctive beard thread under the chin

Fact file

  • Latin name: Gadus morhua
  • Family: Cod family
  • Maximum size: 200cm and 60kg
  • Where they live: The warm side of the Polar Front in the Barents Sea
  • Main spawning area: Lofoten/Vesterålen
  • Spawning time: February-April
  • Diet: Mainly fish

Catch methodes

Click the numbers to reveal text
  • 1 Purse-seine

    Ring net is a net wall that the vessel sets around the shoal of fish. This is drawn shut at the bottom and the trapped shoal is hauled or pumped on board.

    Purse-seine is an active fishing gear

    The gear must approach the fish to make a catch. With the exception of Danish seine, fishermen who wish to use active fishing gear must obtain special concessions. This makes it illegal in fishing as a leisure pursuit.

How we keep it fresh

For the past 20 years, sales of traditional white fish have risen steadily, whilst frozen and farmed fish consumption has decreased.

Skrei in a box with ice

Maximising freshness

Either, the time from capture to consumption must be reduced or tighter temperature control can be applied. For every 5°C rise in fish storage temperature, the shelf life more than halves.            

Use of the term ‘fresh’ is acceptable to describe ‘fish that has been kept chilled on ice, but not stored deep frozen’.            

Super chilling is sometimes used to slow the rate of spoilage, holding the fish at 2°C is reported to extend the shelf life of the fish to 26 days before off flavours are detected.       

Cod fillet on ice

Once lost, freshness quality cannot be regained. There is no quick fix to slow spoilage because of the way fish spoils.            

Bacteria inside the fish are protected by the muscle blocks, which neutralise the chemical or UV light. Some treatments may have a deodorising effect, temporarily masking poor quality, but trials have shown no significant long-term benefits.

Cod fillet

Measuring fish quality

A recent UK survey showed that that the majority of consumers will throw out chilled fish if they have had it in the fridge for more than a couple of days, due to fear of food poisoning.            

Clearly there is confusion over the safety of uncooked fish, raw bivalve shellfish and cooked ready to eat seafood products. Raw white fish is intrinsically safe after cooking; it is inedible long before it becomes harmful.            

Human sensory assessment still remains the fastest and most accurate way of assessing fish freshness. Non-human techniques exist but these can be problematic.            

Chemical analysis including total volatile bases (TVB) or (TMA) is also time consuming to get a result and can prove inaccurate until the fish is well past the point of acceptability. There are also questions over the lack of a standard method which limits the usefulness of chemical testing. Microbiological testing is also sometimes used to determine freshness quality.            

Total viable count (TVC) should not be used, as it is common for fish straight out of the sea to have a TVC of 1x105-1x106. A better correlation is seen be measuring specific fish spoilage bacteria such as Pseudomonas or Shewanella species.

Cod in a fish carrier