Norwegian Saithe Supplier — H&G, Fillets & Loins

Overview

Saithe is the workhorse of Norwegian whitefish: high volume, firm texture, darker flesh than cod, and a price point that makes it the default for industrial processing, German smoking programmes and a large share of klippfisk production. Because it is bought in volume, the difference between one grading ladder and another is money, not detail.

Saithe is supplied commercially in H&G, fillet, loin and split form, frozen or salted.

Commercial forms

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

Headed and gutted H&G

Available specifications may include

Fresh / chilled
Frozen
Salted
IQF

Grading

H&G grading — five-band system · H&G grading — three-band system

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Fillet FLT

Available specifications may include

Fresh / chilled
Frozen
Salted
IQF

Grading

Fillet size bands

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Loin LOIN

Available specifications may include

Fresh / chilled
Frozen
Salted
IQF

Grading

Loin size bands

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Portion PORT

Available specifications may include

Fresh / chilled
Frozen
Salted
IQF

Grading

Specification dependent

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Split SPLT

The base form for salted saithe and saithe klippfisk.

Available specifications may include

Fresh / chilled
Frozen
Salted
IQF

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
Fillet
Loin

H&G grading — five-band system

Gross weight of the headed and gutted fish.

1–2 kg
2–4 kg
4–6 kg
6–8 kg
8+ kg
Custom specification We quote against your own band

H&G grading — three-band system

Gross weight of the headed and gutted fish. An alternative ladder. The two systems are not interchangeable.

1–2.5 kg
2.5–4 kg
4+ kg
Custom specification We quote against your own band

Fillet size bands

Weight per fillet, net of glaze unless stated otherwise.

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.

200–400 g
400–800 g
800 g+
1 kg+
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
Dark muscle layer The main visual quality variable in saithe.
Skin
Pin bones
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

Loin

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

Fillet trim
Dark muscle layer The main visual quality variable in saithe.
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.

Dark muscle layer The main visual quality variable in saithe.
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

Quality and grading

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

Physical quality

Catch method: Trawl, purse seine, danish seine or gillnet
Colour and bleeding: Prompt bleeding at capture is the single biggest driver of fillet colour in saithe

Processing quality

Skin: Skin on, skinless, or deep-skinned to remove the dark layer
Dark muscle: Specify tolerance — it is the main visual quality variable in saithe
Bones and pin bones: State both separately
Glazing: Percentage agreed in writing; quote net of glaze

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.