Seafood marketplace
Products, availability and origin
Thirteen tradeable products, each with the specification a supplier needs to quote against. Availability follows the fishing and harvest calendar, not a stock list — a species shown as out of season is genuinely unavailable, and we will say so rather than substitute it.
Salmonids
Atlantic salmon
Salmo salar
Norway’s largest seafood export. Continuous harvest, predictable size distribution, and airfreight to the main Asian and Gulf markets in one to three days.
- Season now
- Peak season
- Origin
- Farmed
- Condition
- Fresh, chilled · Frozen · Smoked
- Forms
- HOG · FLT · LOIN · PORT · VA
Fjord trout
Oncorhynchus mykiss
Deeper colour and firmer texture than salmon, in far smaller volume. A premium position where supply is the constraint, not demand.
- Season now
- Available
- Origin
- Farmed
- Condition
- Fresh, chilled · Frozen · Smoked
- Forms
- HOG · FLT · LOIN · PORT · VA
Whitefish
Atlantic cod
Gadus morhua
Barents Sea and Lofoten cod, quota-managed and MSC-certified. The skrei window from January to April is the year’s highest quality.
- Season now
- Available
- Origin
- Wild-caught · Farmed
- Condition
- Fresh, chilled · Frozen
- Forms
- WR · HG · FLT · LOIN · PORT · SPLT
Haddock
Melanogrammus aeglefinus
Finer flake and softer texture than cod, at a consistently lower landed cost. The default choice for UK and Northern European food service.
- Season now
- Available
- Origin
- Wild-caught
- Condition
- Fresh, chilled · Frozen · Smoked
- Forms
- HG · FLT · LOIN · PORT
Saithe
Pollachius virens
Abundant, well-managed and priced well below cod. The volume workhorse for processing, saltfish and food service.
- Season now
- Peak season
- Origin
- Wild-caught
- Condition
- Fresh, chilled · Frozen · Salted
- Forms
- HG · FLT · LOIN · PORT · SPLT
Greenland halibut
Reinhardtius hippoglossoides
High-fat, deep-water flatfish with a tightly regulated fishery. Almost entirely frozen at sea and sold on size grade.
- Season now
- Limited volume
- Origin
- Wild-caught
- Condition
- Frozen · Smoked
- Forms
- HG · FLT · PORT
Pelagic
Atlantic mackerel
Scomber scombrus
The autumn fishery delivers the highest fat content of the year. Graded strictly by weight for the Japanese and Korean trade.
- Season now
- Peak season
- Origin
- Wild-caught
- Condition
- Frozen
- Forms
- WR · FLT · FLAP
Atlantic herring
Clupea harengus
Norwegian spring-spawning herring in industrial volume. Fillets, flaps and marinade raw material for European and Eastern European processing.
- Season now
- Available
- Origin
- Wild-caught
- Condition
- Frozen · Salted · Smoked
- Forms
- WR · FLT · FLAP
Shellfish
Red king crab
Paralithodes camtschaticus
Finnmark king crab, live or frozen clusters. Small quota, high value, and the tightest logistics of anything we handle.
- Season now
- Available
- Origin
- Wild-caught
- Condition
- Live · Frozen
- Forms
- WR · CLST
Snow crab
Chionoecetes opilio
Barents Sea snow crab, cooked and frozen at sea in clusters. A newer Norwegian fishery with growing volume.
- Season now
- Out of season
- Origin
- Wild-caught
- Condition
- Frozen
- Forms
- CLST
Cold-water prawn
Pandalus borealis
Cooked at sea within minutes of capture. Shell-on or peeled, sold on count per kilo.
- Season now
- Available
- Origin
- Wild-caught
- Condition
- Frozen
- Forms
- WR · PND
Cured and dried
Stockfish
Gadus morhua
Cod air-dried on Lofoten racks from February. Graded by hand into more than twenty commercial classes.
- Season now
- Peak season
- Origin
- Wild-caught
- Condition
- Dried
- Forms
- WR · SPLT
Saltfish and klippfisk
Gadus morhua / Pollachius virens
Wet-salted and dried cod and saithe for the Portuguese, Brazilian and Caribbean trade. Sold on salt content, whiteness and cut.
- Season now
- Available
- Origin
- Wild-caught
- Condition
- Salted · Dried
- Forms
- FLT · SPLT
Specification
The same fish is four different products, at four different prices.
Whole, fillet, portion, cube. Form decides yield, shelf life, freight cost and who can buy it — which is why the request form asks for the form before it asks for the volume.