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 mackerel · Whole round
Frozen Atlantic mackerel, whole round
Scomber scombrus
Whole round mackerel is graded by weight, but the weight grade is the least informative number on the specification. Catch date, fat percentage and pack style decide whether the fish suits a grilling market, a smoking line or a canning contract. All three are declared per lot on our offers.
- Frozen
- Frozen at sea (FAS)
- Frozen on shore
- Block frozen
Commercial description
Atlantic mackerel (Scomber scombrus), whole round, frozen, weight grade, catch date, fat percentage, pack style and glaze to be stated.
- Species
- Atlantic mackerel
- Product form
- Whole round (WR)
- Revision
- 1.0 · 2026-09-20
Specification
| Presentation | Whole round — nothing removed |
|---|---|
| Catch date | Declared per lot |
| Fat percentage | Analysed per lot. Not published as a species value. |
| Freezing location | Sea frozen or shore frozen — declared per lot |
| Pack style | Jumble packed or hand laid |
| Glaze | Percentage agreed in writing; price quoted net of glaze |
| Belly condition | Belly burst tolerance stated for grilling markets |
Size and weight grading
| Grade | Imperial |
|---|---|
| 300–400 g | 10.6–14.1 oz |
| 400–500 g | 14.1–17.6 oz |
| 500–600 g | 17.6–21.2 oz |
| 600 g+ | 21.2 oz+ |
| Grade |
|---|
| 150–250 g |
| 200–400 g |
| 250–400 g |
| 300–500 g |
| 400–600 g |
Packaging
| Cartons | Weight and count per carton agreed at order |
|---|---|
| Carton marking | Species, FAO area, weight grade, catch date, lot and net weight |
Cold chain and shelf life
| Frozen storage | −18 °C or colder |
|---|---|
| Shelf life | Stated per lot against production date |
Declaration
Allergens: Contains fish.
Certifications
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.
- Certificate of origin — Commonly requested for customs clearance outside the EEA.
- Analysis report — Microbiological or chemical analysis to an agreed sampling plan.
- Transport document (B/L, CMR, AWB) — Issued by the carrier according to the agreed Incoterm.
Buyer use cases
- Industrial
- Secondary processing
- Smoking
- Re-export
- Traditional / ethnic market
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.
Grading
Why fat percentage matters when buying Norwegian mackerel
Fat is a lot property, not a species property. What it does to the product, how it moves through the season, and how to buy on it.
Grading
How Norwegian mackerel is graded
The core weight bands, the extended market bands that overlap them, and the four fields that sit alongside the grade.
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.