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