Greenland Halibut Supplier Norway

Overview

Greenland halibut is the species where presentation, not size, is the first question. The difference between an H&G fish and a J-cut fish is a measurable difference in yield and in what the buyer can do with the tail section — and the two are quoted at different prices for good reason. Freezing location comes second, and glaze third.

Greenland halibut is supplied commercially, frozen, in H&G and J-cut presentation and as fillet or portion. Whether a lot is sea frozen or land frozen is stated on the specification, never assumed.

Commercial forms

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

Headed and gutted H&G

Head off, gutted, tail on.

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Single frozen

Grading

H&G weight grades

View sizes Request this form

J-cut J-cut

A J-shaped cut that removes the nape and part of the belly flap. Different yield, different price.

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Single frozen

Grading

J-cut weight grades

View sizes Request this form

Fillet FLT

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Single frozen

Grading

Specification dependent

View sizes Request this form

Portion PORT

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Single frozen

Grading

Specification dependent

View sizes Request this form

Greenland halibut, cooked and plated as a serving suggestion

Value added VA

Smoked Greenland halibut is a defined market format; confirm current capability.

Available specifications may include

Frozen
Frozen at sea (FAS)
Frozen on shore
Single frozen

Grading

Specification dependent

View sizes Request this form

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.

Headed and gutted
J-cut

H&G weight grades

Gross weight of the headed and gutted fish, before glazing.

0.4–1 kg 0.9–2.2 lb
1–2 kg 2.2–4.4 lb
2–3 kg 4.4–6.6 lb
3–5 kg 6.6–11.0 lb
5+ kg 11.0+ lb
Custom specification We quote against your own band

J-cut weight grades

Gross weight after the J-cut. A J-cut fish weighs less than the same fish presented H&G — the bands are not transferable.

0.4–1 kg
1–2 kg
2–3 kg
3–5 kg
5+ kg
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.

Headed and gutted H&G
J-cut J-cut
Fillet FLT
Portion PORT
Value added VA

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
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

J-cut

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.
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
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

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
Catch method
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

Value added

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

Catch method
Pack presentation
Minimum remaining shelf life at delivery A product meeting its full shelf life can still fail your requirement. State it.

Specify this cut

Diagram comparing H&G and J-cut presentations of Greenland halibut

Quality and grading

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

Physical quality

Gear: Longline, gillnet or trawl — longline fish typically carries a premium for appearance
Fat and flesh condition: Varies with area and season; we do not publish a fixed figure

Processing quality

Presentation: H&G or J-cut — the first thing to fix in the specification
Skin: Skin on as standard for whole presentations
Glaze: Percentage agreed in writing; state whether the grade band is pre- or post-glaze
Presentation in carton: Interleaved or bulk
Freezing history: Single or double frozen — declare it

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.

−18 °C or colder

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

Frozen storage: −18 °C or colder
Transport: −18 °C or colder throughout; reefer set point stated on the transport document

Shelf life: Stated per article on the specification sheet

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
Catch date: Declared per lot
Vessel: Identified per lot where sea frozen

Wild caught in deep, cold water in the Northeast Atlantic. Fished with longline, gillnet and trawl.

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

The directed Norwegian fishery is quota-regulated with defined opening periods, so availability of specific grades is uneven across the year. Confirm current availability before contracting a size band.

Seasonality
January	Normal availability
February	Normal availability
March	Normal availability
April	Normal availability
May	Normal availability
June	Normal availability
July	Normal availability
August	Normal availability
September	Normal availability
October	Normal availability
November	Normal availability
December	Normal availability

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

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.

Trade classification
Export documents
Traceability

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	Reinhardtius hippoglossoides
FAO Alpha-3 code	`GHL`
`HS 0302.21`	Halibut, fresh or chilled
`HS 0303.31`	Halibut, frozen

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.

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 · FLT

HORECA

Typically: PORT

Smoking

Typically: FLT · H&G

Traditional / ethnic market

Typically: H&G

Re-export

Typically: H&G · FLT

Secondary processing

Typically: H&G · FLT

H&G and J-cut bands are not interchangeable

A J-cut removes weight from the same fish. If you order "2–3 kg" without naming the presentation, you and your supplier may be describing two different fish. Write the presentation first, then the band.

Ask where it was frozen

Sea-frozen Greenland halibut is frozen aboard within hours of hauling. Land-frozen fish is landed first. The distinction affects drip, appearance after thaw and price — and it is easy to leave out of a purchase order by accident.

Procurement

How to specify greenland halibut

Eight fields make a request a trader can price directly.

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

Greenland halibut
Headed and gutted
1–2 kg
Frozen
25 kg carton, interleaved
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your greenland halibut

Get a tailored quote based on your exact requirements.

Related species

Other species from the same category.

Atlantic cod

Gadus morhua

Fresh / chilled
Frozen
Frozen at sea (FAS)

View specifications Request a quote

Haddock

Melanogrammus aeglefinus

Fresh / chilled
Frozen
IQF

View specifications Request a quote

Saithe

Pollachius virens

Fresh / chilled
Frozen
Salted

View specifications Request a quote

Relevant buyer guides

Practical guides for procurement teams.

Sales contact

Chief Executive Officer: Johnny Remø — info@remoas.com
COO / Sales: David Remø — info@remoas.com
Telephone: +47 70 19 87 90