PROCESSED 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.
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.
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.