Brødr. Remø Fiskerstrand · Norway
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WHITEFISH · NORWAY

Atlantic cod

Gadus morhua

Cod runs through our range in several directions: salted and smoked cod loins and portions packed under our own articles, dried cod, ready-desalted klippfisk, and whole and filleted frozen cod supplied commercially.

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  • Wild caught
  • Fresh / chilled
  • Frozen
  • WR
  • H&G
  • FLT
  • LOIN
Atlantic cod, whole round
Origin Norway
Production Wild caught
Condition Fresh / chilled / Frozen
Commercial forms WR · H&G · FLT · LOIN
Typical size 1–2 kg – 6–8 kg
Packing Product dependent
Certifications FSSC 22000 · MSC CoC · HACCP

Overview

Atlantic cod is the species where sloppy specification costs the most money, because the same three letters — H&G — cover fish that was frozen at sea within hours of capture and fish that was landed fresh, filleted ashore, frozen, thawed and refrozen. Below, the grading systems are kept separate rather than merged into one false standard, and the fields that actually determine yield are listed explicitly.

Cod runs through our range in several directions: salted and smoked cod loins and portions packed under our own articles, dried cod, ready-desalted klippfisk, and whole and filleted frozen cod supplied commercially.

Commercial forms

Available products for different markets and applications. Our role differs by form — each card states it.

Atlantic cod, whole round

Whole round WR

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
Specification dependent
View sizes Request this form
Atlantic cod, headed and gutted

Headed and gutted H&G

Sea frozen or shore frozen — state which.

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
H&G grading — four-band system · H&G grading — three-band system
View specifications Request this form
Atlantic cod, fillet

Fillet FLT

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
Fillet size bands
View sizes Request this form
Atlantic cod, loin

Loin LOIN

Salted and smoked loins packed under our own articles.

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
Loin size bands
View specifications Request this form
Atlantic cod, portion

Portion PORT

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
Specification dependent
View sizes Request this form
Atlantic cod, split

Split SPLT

The base form for saltfish and klippfisk.

Available specifications may include
  • Fresh / chilled
  • Frozen
  • Frozen at sea (FAS)
  • Frozen on shore
Grading
Specification dependent
View sizes Request this form

Specifications

Frozen Atlantic cod, H&G

Atlantic cod (Gadus morhua), headed and gutted, frozen, grading system and weight band to be named, sea frozen or shore frozen to be declared.

Size and weight grading

Grading is grouped by product form. Where more than one system exists they are kept apart — a band from one ladder is not the same commitment as a band from another.

H&G grading — four-band system

Gross weight of the headed and gutted fish. One of two grading systems in common use. Do not mix bands from the two — they are not interchangeable.

  • 1–2 kg 2.2–4.4 lb
  • 2–4 kg 4.4–8.8 lb
  • 4–6 kg 8.8–13.2 lb
  • 6–8 kg 13.2–17.6 lb
  • Custom specification We quote against your own band

H&G grading — three-band system

Gross weight of the headed and gutted fish. An alternative supplier convention. A specification must name which system it uses.

  • 1–2.5 kg 2.2–5.5 lb
  • 2.5–5 kg 5.5–11.0 lb
  • 5+ kg 11.0+ lb
  • Custom specification We quote against your own band

Fillet size bands

Weight per fillet. State whether the weight is before or after glazing.

  • 200–400 g
  • 400–600 g
  • 600–900 g
  • 1 kg+
  • 1.5 kg+
  • Custom specification We quote against your own band

Loin size bands

Weight per loin piece, net of glaze unless stated otherwise.

  • 150–300 g
  • 200–400 g
  • 300–500 g
  • 400–800 g
  • 800 g+
  • 1 kg+
  • 120–140 g The band our salted and smoked cod loin articles are cut to.
  • Custom specification We quote against your own band

Need a different size? We quote against your own grading system rather than forcing a preset.

Request a specific size

Cut and processing options

Select a step to see the attributes a buyer fixes in the contract for that form.

Whole round

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Quality grade
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation
  • Production or catch date requirement

Specify this cut

Headed and gutted

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Presentation A J-cut fish weighs less than the same fish as H&G, so the weight bands are not interchangeable.
  • Nape and collar
  • Quality grade
  • Skrei designation Applies only to migratory cod caught in the defined season and handled to the scheme’s rules.
  • Catch method
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation
  • Production or catch date requirement

Specify this cut

Fillet

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Fillet trim
  • Skin
  • Pin bones
  • Bone status
  • Skrei designation Applies only to migratory cod caught in the defined season and handled to the scheme’s rules.
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation

Specify this cut

Loin

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Fillet trim
  • Skin
  • Bone status
  • Freezing history Never implied by a trim letter or a grade. Declare it.
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation

Specify this cut

Portion

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Skin
  • Bone status
  • Portion target weight
  • Weight tolerance
  • Glaze State a maximum percentage, or select supplier standard.
  • Weight basis A price against gross weight and a price net of glaze are not comparable.
  • Pack presentation

Specify this cut

Split

Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.

  • Skin
  • Bone status
  • Thickness

Specify this cut

Diagram showing where H&G, fillet, loin and split cuts come from on an Atlantic cod Head off (H&G) Whole round → H&G LOIN tail section belly flap trimmed off the loin Fillet → loin + tail
Diagram showing where H&G, fillet, loin and split cuts come from on an Atlantic cod

Quality and grading

What the fish is, what was done to it, and what you require.

Physical quality

Skrei designation
Applies only to migratory cod caught in the defined season and handled to the scheme's rules. Not a synonym for good cod.
Catch method
Longline, gillnet, danish seine or trawl — affects texture, bruising and yield
Origin sub-area
Coastal cod and Barents Sea cod are distinct commercially — specify

Processing quality

Skin
Skin on or skinless
Bones
Bone-in or boneless; pin bones stated separately
Trim
Untrimmed, standard trim or deep-skin trim — agree the definition
Glazing
Percentage agreed in writing; quote net of glaze for comparability
Freezing history
Single frozen or double frozen — materially different products

Buyer-defined tolerances

Custom quality specification
We quote against your own written specification rather than a preset.
Defect tolerance
Stated as a percentage with the method of assessment on arrival.
Net weight tolerance
Agreed in writing, with the weighing basis named on the order and the invoice.

The final specification is contractual and product dependent, and is agreed in writing for each order.

Packaging

Packing options depend on product form and market.

Whole round WR

Bulk carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Headed and gutted H&G

Bulk carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Fillet FLT

Bulk carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Loin LOIN

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Portion PORT

Bulk carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Split SPLT

Bulk carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Interleaved carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

IQF in bags

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Frozen block

Net and gross weight, units per carton, pallet build and marking confirmed at order.

5 kg carton

Net and gross weight, units per carton, pallet build and marking confirmed at order.

Packing Net and gross weight, units per carton, pallet build and marking are confirmed at order.
Frozen H&G Bulk cartons or interleaved, weight per carton agreed at order
Our salted and smoked loins 5 kg cartons, 5 % glaze, 120–140 g pieces
Our dried cod 2.5 kg, skinless and boneless, 5 % glaze, sold MSC

Cold chain

Maintaining quality from sea to market.

Fresh / chilled

0 °C to +2 °C, on ice

Ice and temperature controlled transport.

Fresh storage
0 °C to +2 °C, on ice

Frozen

−18 °C or colder

Freezing method, freezing history and glaze are declared per lot.

Frozen storage
−18 °C or colder
Shelf life
Stated per article on the specification sheet; ask for the minimum remaining shelf life you require

Shelf life is stated per article on the specification sheet. Tell us the minimum remaining shelf life you need at delivery and we will confirm it against the lot.

Origin and production

Sourced from Norwegian waters.

A Norwegian coastal fishing vessel moored alongside a quayside warehouse
FAO fishing area
FAO 27 — Northeast Atlantic
Sub-area
Barents Sea (27.I) or Norwegian coastal waters (27.IIa) — declared per lot
Catch date
Declared per lot
Catch certificate
Available for wild-caught consignments requiring IUU documentation

Wild caught in the Barents Sea and along the Norwegian coast. Gear, area and season all change the product.

How traceability works here

Seasonality

Availability varies by area, quota and season.

  • J
  • F
  • M
  • A
  • M
  • J
  • J
  • A
  • S
  • O
  • N
  • D
  • Peak season
  • Normal availability
  • Lower availability

Landed year-round, but the commercially distinct Skrei season runs January to April, when migratory cod arrive on the Lofoten and Vesterålen grounds. Stockfish and klippfisk production is timed around that landing pattern.

Certifications

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.

Number
NO-600617
Applies to
Production and packing of fish and seafood products at the Fiskerstrand establishment.

Scope and validity

MSC CoC

Marine Stewardship Council, via an accredited certification body

Processing, packing, storage and trade of MSC-certified fishery products.

Number
MSC-C-58348
Applies to
MSC-certified fishery products, including our dried skinless and boneless cod article.

Scope and validity

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.

Number
M343
Applies to
All production at the Fiskerstrand establishment, approval number M343.

Scope and validity

Trade documentation

Classification, export documents and traceability — available or required depending on market and shipment.

Classification by product form Six-digit HS headings. One code does not cover every form, and the duty rate follows your destination’s national tariff line rather than the heading — confirm it with your broker.
Scientific name Gadus morhua
FAO Alpha-3 codeCOD
HS 0302.51 Fresh or chilled, whole
HS 0303.63 Frozen, whole
HS 0304.71 Frozen fillets
HS 0305.51 Dried, whether or not salted, not smoked
HS 0305.62 Salted or in brine, not dried or smoked

CN codes are the EU’s eight-digit extension of these headings and are confirmed per consignment.

Health certificate Norwegian Food Safety Authority (Mattilsynet) — Issued per consignment against the destination market’s model certificate.
Catch certificate Norwegian Directorate of Fisheries — Required for wild-caught product entering the EU and several other markets under IUU rules.
IUU documentation Exporter / authority — Processing statement or catch certificate chain evidencing legal origin.
Product specification sheet Brødr. Remø — Generated from the same data as this website, with revision number and date.
Packing list Brødr. Remø — Lot numbers, carton counts, net and gross weights per pallet.
MSC Chain of Custody evidence Marine Stewardship Council — Applies only to lots sold as MSC certified and invoiced with the certificate code.
Certificate of origin Chamber of commerce — Commonly requested for customs clearance outside the EEA.
Transport document (B/L, CMR, AWB) Carrier — Issued by the carrier according to the agreed Incoterm.
Lot number
The anchor everything else attaches to.
Production date
Declared per lot.
Catch date
Declared per lot.
Establishment number
M343
Vessel
Identified per lot where available.

Full traceability explanation

Buyer use cases

Which formats typically serve which buyers.

Foodservice

Typically: PORT · LOIN · FLT

HORECA

Typically: LOIN · PORT · WR

Retail

Typically: PORT · FLT · LOIN

Secondary processing

Typically: H&G · FLT · WR · SPLT

Salting and curing

Typically: SPLT · H&G · WR

Traditional / ethnic market

Typically: SPLT · WR · H&G

Industrial

Typically: WR · H&G · FLT · SPLT

Re-export

Typically: H&G · WR · FLT

Never merge two grading systems

A 2–4 kg band and a 2.5–5 kg band overlap but are not the same commitment. If your order says "2–4 kg" and your supplier grades to the three-band ladder, you will receive fish outside your expectation and both parties will believe they were right. Name the system in the contract.

Sea frozen and shore frozen are different products

Frozen-at-sea cod goes from capture to −18 °C within hours aboard the vessel. Shore-frozen cod is landed fresh and frozen after handling on land. Both are legitimate; they behave differently in thaw and yield, and they are priced differently. State which you are buying.

Procurement

How to specify atlantic cod

Eight fields make a request a trader can price directly.

  • Product form
  • Size
  • Condition
  • Cut
  • Quality
  • Packing
  • Quantity
  • Destination

Atlantic cod
Whole round
Processed
Bulk carton
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your atlantic cod

Get a tailored quote based on your exact requirements.

Continues to the full form with these selections applied — cut detail, quality and documentation come next.

Commercial forms Request a quote