Salmonids
Atlantic salmon and fjord trout — fresh, frozen, smoked and cured.
Fiskerstrand, Norway · since 1918
Norwegian seafood, specified for trade.
Thirteen species processed and packed at Fiskerstrand — with the forms, size grading, packing and documentation professional buyers need before requesting a price.
Fiskerstrand, Norway
- Since 1918 Four generations at Fiskerstrand
- One site, approval M343 Half an hour from Ålesund
- Flexible processing Smoking, curing, filleting, portioning
- Packing to programme Vacuum and private-label formats
Catalogue
Product categories
Five categories, thirteen species, each published with the detail a buyer needs before asking for a price.
Whitefish
Cod, haddock, saithe and Greenland halibut in H&G, fillet, loin and portion.
Pelagic
Atlantic mackerel and herring — graded by weight, specified by fat and season.
Cured & dried
Stockfish, saltfish and klippfisk — including ready-desalted formats.
Specifications
Seafood supplied to specification
Review commercial forms, grading, packing and cold-chain information before requesting current availability.
Why buyers can rely on it
Built for professional seafood procurement
Everything on this site is traceable to a source, and every value is marked according to how it was verified.
Processing
Smoking, curing, filleting, portioning, desalting and packing at our facility in Fiskerstrand.
Food safety
A HACCP-based plan under Mattilsynet establishment approval M343. Certificate scope and validity are published in full.
Traceability
Lot, production or catch data linked to species, origin, dates and supply-chain documentation.
Export documentation
Health certificates, catch certificates, certificates of origin and analysis reports, requested at order.
Fiskerstrand, where the business has operated since 1918
Heritage
Four generations at Fiskerstrand
From a fish reception in 1923 to a modern seafood company with international markets. The history is built on the same principles — quality, reliability and long-term relationships.
- 1918
The founder returns from fishing on the US West Coast and lays the foundation for a family seafood business.
- 1923
A fish reception is established at Fiskerstrand, alongside the farm’s general store, quay sales and fishing-gear supply.
- 1950
Through the first half-century the business trades traditional Norwegian products: herring, klippfisk and salted fish.
- 1985
Brødr. Remø AS is founded in its present form and a used smoker is installed — the start of smoked salmon and trout production.
- 2002
Filleting and freezing capacity added (2000–2002).
- 2007
A new upper floor adds storage and slicing capacity.
- 2015
Modern smoking ovens and a dedicated maturing room are installed, with further automation.
Compliance
Quality systems and certification
Certification and approval covering production, packing and traceability at Fiskerstrand. Certificate documentation is issued on request.
FSSC 22000
FSSC 22000 scheme, via an accredited certification body
Food safety and quality management covering the production and packing of fish and seafood products at Fiskerstrand.
MSC CoC
Marine Stewardship Council, via an accredited certification body
Processing, packing, storage and trade of MSC-certified fishery products.
ASC CoC
Aquaculture Stewardship Council, via an accredited certification body
Handling and processing of ASC-certified farmed seafood with segregation and traceability.
HACCP
Norwegian Food Safety Authority (Mattilsynet)
Approval of the Fiskerstrand establishment for fish and fishery products, operating under a HACCP-based food safety plan and sanitation programme.
Reference
Seafood procurement guides
Practical references for buyers, importers and processing partners. Each one answers a question that decides a price or prevents an argument at delivery.
Terminology
A working guide to salmon trims A to E
What each trim letter removes, what it deliberately leaves undefined, and the six attributes you must specify alongside it.
Procurement
Net weight and gross weight in frozen seafood
Why two offers for the same product can differ by a fifth on weight alone, and how to write a weight basis that makes them comparable.
Quality
How to specify seafood glazing
What glaze is for, what percentage is reasonable, and the four clauses that keep a glaze agreement enforceable.
Quality
Single frozen and double frozen seafood
What the distinction means physically, why it is legitimate, and why it belongs on the purchase order rather than in the small print.
Procurement
Send us your specification
Tell us the species, form, size, packing, quantity and destination. The more detail you provide, the closer the first reply can be to a commercially usable quote.