Frozen

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

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.

Prepared fresh

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.

A boat on the sea, snow-covered mountains in the background

Frozen fast

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.

Quality products

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.

Bespoke facilities

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.

Four portions of cod fillet, sea and snow-covered mountains in the background

Consistent quality

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.

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

Does chilled fish taste fresher than frozen?

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.

Does frozen fish have a different texture?

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.

Will frozen fish smell when I cook it?

Fish with a good freshness quality shouldn’t give off a strong odour.

Learn more about Norwegian cod

Norwegian cod is appreciated and enjoyed around the globe. Learn more about the different types of Norwegian cod and why we take sustainable cod fishing so seriously.