Brødr. Remø Fiskerstrand · Norway
ENNO
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WHITEFISH · NORWAY

Haddock

Melanogrammus aeglefinus

Haddock is supplied commercially in H&G, fillet and loin.

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  • Wild caught
  • Fresh / chilled
  • Frozen
  • H&G
  • FLT
  • LOIN
  • PORT
Haddock, headed and gutted
Origin Norway
Production Wild caught
Condition Fresh / chilled / Frozen
Commercial forms H&G · FLT · LOIN · PORT
Typical size 0.5–1 kg – 2–3 kg
Packing Product dependent
Certifications FSSC 22000 · MSC CoC · HACCP

Overview

Haddock is a softer, finer-flaked fish than cod and it does not forgive rough handling in the same way. Buyers who run it through a batter or breading line care about fillet thickness consistency far more than about the headline size band, and buyers who smoke it care about skin condition. Both are specified below rather than left to assumption.

Haddock is supplied commercially in H&G, fillet and loin.

Commercial forms

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

Haddock, headed and gutted

Headed and gutted H&G

Available specifications may include
  • Fresh / chilled
  • Frozen
  • IQF
  • Smoked
Grading
H&G grading — four-band system · H&G grading — aggregated system
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.

H&G grading — four-band system

Gross weight of the headed and gutted fish.

  • 0.5–1 kg 1.1–2.2 lb
  • 1–1.5 kg 2.2–3.3 lb
  • 1.5–2 kg 3.3–4.4 lb
  • 2–3 kg 4.4–6.6 lb
  • Custom specification We quote against your own band

H&G grading — aggregated system

Gross weight of the headed and gutted fish. A coarser ladder used by some suppliers. Name the system your order grades to.

  • 0.5–1 kg
  • 1–2 kg
  • 2+ kg
  • Custom specification We quote against your own band

Fillet size bands

Weight per fillet, net of glaze unless stated otherwise.

  • 100–200 g
  • 200–400 g
  • 400–600 g
  • 600 g+
  • Custom specification We quote against your own band

Loin specification

Weight per loin piece. Exact contractual bands are common in place of these.

  • 200 g+
  • 400 g+
  • Exact buyer specification We quote against your own band rather than forcing a preset.
  • 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

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

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
  • Thickness
  • 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

Quality and grading

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

Physical quality

Catch method
Longline, danish seine or trawl — affects bruising and fillet integrity
Fillet thickness consistency
Specify if you run a coating or portioning line

Processing quality

Skin
Skin on or skinless — haddock skin is often retained for identification
Bones
Bone-in or boneless
Pin bones
In or out — state separately from 'boneless'
Presentation
IQF or interleaved; jumble or layer packed

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.

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

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.

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.

Packing Net and gross weight, units per carton, pallet build and marking are confirmed at order.
Frozen fillet Cartons agreed at order; state IQF or interleaved and net-of-glaze basis
Frozen H&G Bulk cartons, weight per carton agreed at order

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

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

Wild caught in the Northeast Atlantic, largely alongside cod on the same grounds and gear.

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 through the year alongside cod, with the heaviest landings in the first half of the year.

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 Melanogrammus aeglefinus
FAO Alpha-3 codeHAD
HS 0302.52 Fresh or chilled, whole
HS 0303.64 Frozen, whole
HS 0304.72 Frozen fillets

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.
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

Retail

Typically: PORT · FLT · LOIN

Secondary processing

Typically: H&G · FLT

Industrial

Typically: H&G · FLT

Smoking

Typically: FLT · H&G

Size band is not thickness

A 200–400 g haddock fillet can come from a short thick fish or a long thin one. If your process depends on an even thickness — coating, sous-vide, fixed-time frying — specify thickness or fish size band as well as fillet weight.

Procurement

How to specify haddock

Eight fields make a request a trader can price directly.

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

Haddock
Headed and gutted
1–1.5 kg — H&G grading — four-band system
Processed
Bulk carton
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your haddock

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