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.
Atlantic cod · Headed and gutted
Frozen Atlantic cod, H&G
Gadus morhua
This is the specification that most often goes wrong, because "frozen cod H&G 2–4 kg" looks complete and is not. Four further fields decide what arrives: which grading ladder the band comes from, where the fish was frozen, how many times it has been frozen, and what the glaze percentage is. All four are mandatory on our quotations.
- Frozen
- Frozen at sea (FAS)
- Frozen on shore
- Single frozen
- Double frozen
Commercial description
Atlantic cod (Gadus morhua), headed and gutted, frozen, grading system and weight band to be named, sea frozen or shore frozen to be declared.
- Species
- Atlantic cod
- Product form
- Headed and gutted (H&G)
- Revision
- 1.0 · 2026-09-20
Specification
| Presentation | Headed and gutted |
|---|---|
| Grading system | Four-band or three-band — named on the order, never mixed |
| Freezing location | Frozen at sea or frozen on shore — declared per lot |
| Freezing history | Single or double frozen — declared per lot |
| Glaze | Percentage agreed in writing; price quoted net of glaze |
| Catch method | Longline, gillnet, danish seine or trawl — declared where contractual |
| Origin sub-area | Barents Sea or Norwegian coastal — declared per lot |
| Skrei designation | Only where the fish qualifies under the scheme and the season |
Size and weight grading
| Grade | Imperial |
|---|---|
| 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 |
| Grade |
|---|
| 1–2.5 kg |
| 2.5–5 kg |
| 5 kg+ |
Packaging
| Cartons | Bulk or interleaved; carton weight agreed at order |
|---|---|
| Carton marking | Species, FAO area, grading band, catch date, lot, net weight and establishment number |
Cold chain and shelf life
| Frozen storage | −18 °C or colder |
|---|---|
| Shelf life | Stated per lot against production date |
Declaration
Allergens: Contains fish.
Certifications
MSC CoC
Marine Stewardship Council, via an accredited certification body
Processing, packing, storage and trade of MSC-certified fishery products.
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.
Documentation available
- Health certificate — Issued per consignment against the destination market’s model certificate.
- Catch certificate — Required for wild-caught product entering the EU and several other markets under IUU rules.
- IUU documentation — Processing statement or catch certificate chain evidencing legal origin.
- Product specification sheet — Generated from the same data as this website, with revision number and date.
- Packing list — Lot numbers, carton counts, net and gross weights per pallet.
- MSC Chain of Custody evidence — Applies only to lots sold as MSC certified and invoiced with the certificate code.
- Certificate of origin — Commonly requested for customs clearance outside the EEA.
- Transport document (B/L, CMR, AWB) — Issued by the carrier according to the agreed Incoterm.
Buyer use cases
- Secondary processing
- Industrial
- Salting and curing
- Re-export
- Foodservice
Other specifications for this species
Cod loins — salted and smoked
Atlantic cod (Gadus morhua) loins, salted or smoked, 120–140 g pieces, 5 % glaze, 5 kg carton, frozen.
Relevant buyer guides
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.
Quality
Fresh, frozen at sea, and frozen on shore
Three routes the same fish can take from capture to your cold store, and what each one does to yield, appearance and price.
Terminology
HOG, H&G, WR: getting seafood presentation terms right
The abbreviations look similar, the weights are not. A short reference for the presentation terms that appear on every whitefish and salmonid contract.
Sales contact
- Chief Executive Officer
- Johnny Remø — info@remoas.com
- COO / Sales
- David Remø — info@remoas.com
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.