Capability
Modern processing and long practice. We process salmon, trout, whitefish and cured products to the specification you order against, with lot traceability and packing set up per programme.
Our capabilities
What we can do to a raw material, and what that means for the specification you can order against.
Cold smoking has run at Fiskerstrand since 1985 and the ovens and maturing room were rebuilt in 2015. Salmon and trout are smoked whole-side and finished as sides, sliced product or sashimi cut. Hot-smoked and spiced lines run on the same site. No injection and no artificial substances are used in production.
Gravad salmon is cured with salt and sugar rather than smoked, which gives it a different shelf life — 32 days chilled against 42 for our smoked articles. Marinated lines, including chili and sesame, run alongside.
Fillet capacity was built between 2000 and 2002. Salmon and trout are filleted to the trim you specify, with belly depth, tail treatment and pin-bone status agreed before production rather than assumed from the trim letter. Portioning runs to fixed target weights with an agreed tolerance and cut position.
Klippfisk is desalted under controlled conditions and packed as ready-to-cook cooking pieces. This moves the soaking step — the water, the tank capacity and the variability — off the buyer’s own site.
Vacuum packing at 500 g and 0.8–1.2 kg, cases of 10 × approximately 1 kg, 5 kg cartons for cod loins and klippfisk, and 1.5 kg pails for prawn in brine. Private-label formats are set up per programme.
Our process
A controlled step at every stage, so the lot that arrives can be reconciled against the one that was ordered.
Salmon, trout, whitefish, pelagic species and shellfish taken in at Fiskerstrand.
Filleting, trimming, portioning, smoking, curing, marinating or desalting to your specification.
A HACCP-based plan under establishment approval M343, with weight control and lot traceability.
Vacuum, case, carton and pail formats, with private-label formats set up per programme.
Health certificates, catch certificates, certificates of origin and analysis reports, requested at order.
Packing options
The formats we pack in, including private-label programmes for retail, food service and further processing.
500 g and 0.8–1.2 kg
10 × approximately 1 kg
5 kg for cod loins and klippfisk
Palletised for despatch
Inside the facility
One plant at Fiskerstrandvegen 168, half an hour from Ålesund, operating under establishment approval M343.
Quality & food safety
Certification and approval covering production, packing and traceability at Fiskerstrand. Each certificate is published with its scope and validity.
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.
Marine Stewardship Council, via an accredited certification body
Processing, packing, storage and trade of MSC-certified fishery products.
Aquaculture Stewardship Council, via an accredited certification body
Handling and processing of ASC-certified farmed seafood with segregation and traceability.
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.
Procurement
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.