Norwegian cod


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.

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Frozen at sea

Premium catch, premium quality

Wild and sustainably caught. Shiny, white and perfectly flaked. Norwegian cod that’s been frozen at sea is one of the finest seafood products there is. You simply can’t get it fresher without braving the cold, clear waters of the Barents Sea yourself.
Norwegian vessels that are licensed to produce fillets of cod at sea do so in accordance with Hazard Analysis Critical Control Point (HACCP) systems. They are also approved by the Norwegian Food Safety Authority, which ensures Norwegian cod meets the highest possible quality standards.

Fun Fact

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.

Frequently asked questions

You wouldn’t be alone in thinking this. In fact, 57% of consumers surveyed assumed that chilled fish has a higher freshness quality than frozen. The truth? Freezing fish at sea is the best way to lock in its freshness. If frozen fish is stored correctly (at -30°C) it can still taste fresh after 12 months. 

Not if it’s stored correctly. White fish can be frozen and defrosted several times without it affecting the flavour or texture – but it needs to be done fast. When fish is slow-frozen, large crystals form and damage its cells. Soaking or over glazing may also affect the texture of the fish.

Fish with a good freshness quality should not give off a strong odour.