Whole fresh fish

The Barents Sea cod has been the lifeblood of Norwegian seafood exports for over 1000 years. Nordic Group sources cod from smaller-scale vessels, using jigs, hand-baited longlines, danish seine and gill nets. The Barents Sea cod is internationally regarded as one of the most well-managed groundfish stocks in the world, and the stock is today in the best shape it has been since world war 2. To further support its sustainability credentials, the fishery is now in the final stage of MSC certification. Download the product sheet (pdf) for further details and specifications.

Hake is a superb fresh fish with similar cooking applications as cod. In southern European countries, the consumer’s addiction to fresh hake can almost be described as fanatical! Taste the fish, and you’ll see why. Almost all of the hake we sell is from the western region of Norway. Download the product sheet (pdf) for further details and specifications.

Also called Anglerfish.  Monkfish was traditionally regarded as «inedible», probably due to its uncharming looks. Luckily, times change, and instead of throwing this fish overboard, this delicacy is now exported by us to the most demanding chefs in Europe. Its flesh is very firm, and has a texture and flavour with hints of lobster. Download the product sheet (pdf) for further details and specifications.

Redfish are caught along the continental slopes of the Norwegian coast by coastal fishermen. The flesh is very white, with a high content of omega-3 and can be used in a wide variety of both traditional cooking and international cuisine. Download the product sheet (pdf) for further details and specifications.

Pollack can be distinguished from its cousin, the saithe, by its large, prominent lower jaw. It also has a dark, wavy lateral line, while the saithe has a pale, straight one. The majority of pollack sold by Nordic Group is caught as regulated bycatch in the cod fishery. The fish has the same cooking applications as cod, haddock and saithe, and is especially well-suited for making stuffing. Download the product sheet (pdf) for further details and specifications.

Tusk has taste similar to lobster. Since fish meat is so firm Tusk may easily be used on the grill, baked in the oven or cooked in small pieces on the wok. In Norway tusk common in the deeper fjords of western Norway and along the continental slope. It can occur at 50-1000 meters, but is most common between 200-500 meters

Our ling is mostly caught along the edge of the continental shelf using ground lines and gill-nets. Ling has white, tasty, relatively firm flesh. The taste may remind you of cod, and it can be prepared in the same way as cod with good results. Download the product sheet (pdf) for further details and specifications.

Plaice is a popular fish throughout Europe, and we supply fresh place caught with gill-nets in coastal fisheries.  Plaice can be fried, poached and grilled. It can also be breaded, deep-fried and served as the well-known dish fish and chips. Download the product sheet for further details.

Mackerel is a pelagic fish that can swim at greatspeeds, and in summer and autumn it moves in huge shoals along the coast of Norway and into Skagerrak, the North Sea and the southern reaches of the Norwegian Sea. In Europe, the mackerel family is divided into three main stocks: one to the west of the British Isles, one in the North Sea and Skagerrak and a third in the Gulf of Biscay. The mackerel fished in the North Sea, Skagerrak and the Norwegian Sea are generally managed together with the western stock of mackerel.

In our marine areas, there are several different stocks of herring, but Norwegian spring- spawning herring are definitely the largest. In addition, there are other herring stocks, e.g. near Iceland, in the North Sea and in the Skagerrak. Norwegian spring-spawning herring spend the winter in the Vestfjord area. In February/March, they begin migrating toward the grounds off the northerly part of the West Norwegian coast (Nordvestlandet), where most of the spawning occurs. The growing grounds for young herring are located in the Barents Sea.

The Barents Sea cod has been the lifeblood of Norwegian seafood exports for over 1000 years. Nordic Group sources cod from smaller-scale vessels, using jigs, hand-baited longlines, danish seine and gill nets. The Barents Sea cod is internationally regarded as one of the most well-managed groundfish stocks in the world, and the stock is today in the best shape it has been since world war 2. To further support its sustainability credentials, the fishery is now in the final stage of MSC certification. Download the product sheet (pdf) for further details and specifications.

Haddock is offered year-round, with a large portion of it being caught with floating longlines in the northernmost region of Norway. The coastal fishery, which delivers almost all of the fresh haddock, is in the final stage of MSC certification. Haddock is a good source of protein and also contains vitamin B12, pyridoxine and selenium. Download the product sheet (pdf) for further details and specifications.

By many regarded as «the fish-lover’s fish», saithe offers very high quality at an exceptional value. Saithe is available year-round, with the highest volumes typically concentrated between May and October. The fishery is MSC-certified as a sustainable fishery. Download the product sheet (pdf) for further details and specifications.

White Halibut found on both sides of the North Atlantic, as well along the coast of Norway. Halibut is a large flat fish with small head and small tail. It has white underside and dark upper side, and can change color according to the surroundings. Young white halibuts live in shallower water along the coast, while older and larger halibuts are located at depths between 300 and 2000 meters.

Size is up to 3 meters and 300 kg, and longevity for females can become 50 years old, male 30 years.

Also called Greenland halibut, black halibut is caught along the continental shelf of Norway. Black halibut is an excellent source of omega-3 and vitamin D. Download the product sheet (pdf) for further details and specifications.