On september 1, the new regulations came into effect regarding fishing with bottom gear in the Norwegian Exclusive Economic Zone (EEZ), as well as the Jan Mayen fishery zone and Svalbard fishery protection area. Based on a rigidly precautionary approach, all seafloor at depths below 1000 meters is defined as vulnerable. These areas are now protected from fishing with bottom gear, in addition to areas in shallower waters that are identified as vulnerable.

This places Norway as a leading nation in the work to protect vulnerable habitats from the effects of bottom gear. 800.000 square kilometers of seafloor, or 38 percent is now protected by the new national rules.

Nordic Group welcomes the leadership that has been shown by our management authorities, continuously working towards even more sustainable Norwegian seafood!

Nordic Group is already well-known in the market for its steady supply of premium grade fresh wild-caught seafood. For years, we have supplied clients with excellent, shiny fish. Now we have identified the very best of it under the Blueline label.

The graders at the packing station are our equivalent of the winemaker of a French chateau. They are experienced Norwegian artisans with a lifetime of experience in sorting fish. The very top grading from the best boats will now be selected as Blueline fish. The result is shiny packed fish that we can truly say to be above and beyond E-quality.

We are proud to say that the supply of Blueline fish will not be steady. –A truly gourmet product rarely is. It is at the mercy of the seasons, weather and the condition of the fish.  Our only promise is that we will never put the label on fish that does not deserve it.

 

Setting the Standard

It is the experience and finesse of our graders that makes Blueline really stand apart. However, we do of course have technical criteria as a basis for selecting what fish can carry the label.

• All  Blueline fish is caught live by longline, handline or traps.
• Fish is bled and gutted immediately on board.
• Fish is packed shiny immediately after catch, at maximum 12 hours.
• Fish must have a flawless appearance with an even skin colour, and no marks from catching gear.
• Cuts in the fish must have white flesh, without visible blood. Blood vessels in belly cannot contain blood.
• Fish cannot have visible parasites.
• Fish must be transported at 0-2 ^oC throughout the whole supply chain.

 

We are looking forward to rolling out several species of fish marked with our Blueline brand throughout this season. Stay tuned!