Split SPLT
The classic cured presentation.
- Available specifications may include
-
- Wet salted
- Salted and dried
- Ready-desalted
- Frozen
- Grading
- Split fish size bands
CURED & DRIED · NORWAY
Saltfish and klippfisk
Gadus morhua
Ready-desalted, ready-to-cook klippfisk is one of our own articles, produced and packed at Fiskerstrand. Wet-salted and dried formats in split, fillet, loin and portion are supplied commercially.
Request a quote Download specification
- Processed / cured
- Wet salted
- Salted and dried
- SPLT
- FLT
- LOIN
- PCS
Origin Norway
Production Processed / cured
Condition Wet salted / Salted and dried
Commercial forms SPLT · FLT · LOIN · PCS
Typical size 1–2 kg – 5 kg+
Packing Product dependent
Certifications FSSC 22000 · MSC CoC · HACCP
Overview
Saltfish, klippfisk and ready-desalted product are three different things, and merging them into one description is the most common source of confusion in this category. Saltfish is wet salted. Klippfisk is salted and then dried. Ready-desalted product has already had the salt drawn out and is sold ready to cook. They differ in weight basis, storage, shelf life and in what the buyer has to do before service. Each is specified separately below.
Ready-desalted, ready-to-cook klippfisk is one of our own articles, produced and packed at Fiskerstrand. Wet-salted and dried formats in split, fillet, loin and portion are supplied commercially.
Commercial forms
Available products for different markets and applications. Our role differs by form — each card states it.
Fillet FLT
- Available specifications may include
-
- Wet salted
- Salted and dried
- Ready-desalted
- Frozen
- Grading
- Specification dependent
Loin LOIN
- Available specifications may include
-
- Wet salted
- Salted and dried
- Ready-desalted
- Frozen
- Grading
- Specification dependent
Pieces / cuts PCS
Ready-desalted cooking pieces, our own article.
- Available specifications may include
-
- Wet salted
- Salted and dried
- Ready-desalted
- Frozen
- Grading
- Ready-desalted piece format
Portion PORT
- Available specifications may include
-
- Wet salted
- Salted and dried
- Ready-desalted
- Frozen
- Grading
- Specification dependent
Specifications
Ready-desalted klippfisk, ready to cook
Klippfisk, ready-desalted, skinless and boneless cooking pieces approximately 8 × 8 × 6 cm, 5 kg carton, frozen, produced at Fiskerstrand.
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.
Split fish size bands
Weight per split fish in the cured state. State whether the weight is wet-salted or dried.
- 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
Ready-desalted piece format
Cut size of the desalted cooking piece.
- ≈8 × 8 × 6 cm pieces Skinless and boneless cooking pieces, desalted and ready to use.
- 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 sizeCut and processing options
Select a step to see the attributes a buyer fixes in the contract for that form.
Split
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Bone status
- Thickness
- Salt content
- Moisture requirement Moisture at delivery determines rehydration yield.
- Cure and maturation
- Whiteness and appearance A primary buying criterion in the Iberian and Latin American markets.
Fillet
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Bone status
- Thickness
- Salt content
- Moisture requirement Moisture at delivery determines rehydration yield.
- Cure and maturation
- Whiteness and appearance A primary buying criterion in the Iberian and Latin American markets.
- 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
Loin
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Bone status
- Thickness
- Salt content
- Moisture requirement Moisture at delivery determines rehydration yield.
- Cure and maturation
- Whiteness and appearance A primary buying criterion in the Iberian and Latin American markets.
- 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
Pieces / cuts
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Bone status
- Thickness
- Salt content
- Moisture requirement Moisture at delivery determines rehydration yield.
- Cure and maturation
- Whiteness and appearance A primary buying criterion in the Iberian and Latin American markets.
- Pack presentation
Portion
Attributes a buyer fixes in the contract for this form. Everything here appears in the quote configurator.
- Skin
- Bone status
- Thickness
- Portion target weight
- Weight tolerance
- Salt content
- Moisture requirement Moisture at delivery determines rehydration yield.
- Cure and maturation
- Whiteness and appearance A primary buying criterion in the Iberian and Latin American markets.
- 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
Quality and grading
What the fish is, what was done to it, and what you require.
Physical quality
- Salt percentage
- Declared per article. Our ready-desalted article is declared at 4.0 g salt per 100 g.
- Moisture percentage
- Governs the dried product's weight basis and shelf life; specified per contract
- Cure and maturation
- Cure time and maturation are quality-determining and are stated per article
- Whiteness and appearance
- A primary buying criterion in the Iberian and Latin American markets
Processing quality
- Cut
- Split, fillet, loin, portion or cooking pieces
- Bone status
- Bone-in or boneless — state separately from skin
- Skin
- Skin on or skinless
- Thickness
- Relevant for loin and portion cuts and for desalting time
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.
Split SPLT
5 kg carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Carton — weight to be agreed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Fillet FLT
5 kg carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Carton — weight to be agreed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Loin LOIN
5 kg carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Carton — weight to be agreed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Pieces / cuts PCS
5 kg carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Carton — weight to be agreed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Portion PORT
5 kg carton
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Carton — weight to be agreed
Net and gross weight, units per carton, pallet build and marking confirmed at order.
Bulk
Net and gross weight, units per carton, pallet build and marking confirmed at order.
| Our ready-desalted article | 5 kg carton, frozen |
|---|---|
| Wet salted and dried | Packed to the destination market's convention; confirmed at order |
Cold chain
Maintaining quality from sea to market.
Fresh / chilled
Ice and temperature controlled transport.
- Wet-salted storage
- Chilled; temperature stated per article
- Dried klippfisk storage
- Cool and dry, or chilled depending on moisture content
Frozen
−18 °C to −30 °C
Freezing method, freezing history and glaze are declared per lot.
- Our ready-desalted article — storage
- −18 °C to −30 °C
- Our ready-desalted article — shelf life
- 365 days total; minimum 215 days remaining at delivery to the end user
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.
- Country of origin
- Norway
- Raw material
- Wild-caught whitefish, FAO 27 — species declared per article
- Production date
- Declared per lot
Wild-caught whitefish, split and cured with salt. Klippfisk is salted and then dried; saltfish is wet salted only.
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
Curing follows the whitefish landing pattern, so the heaviest production runs from the winter and spring season. Cured product holds in storage, so supply is not confined to the curing season — ask for current availability.
| January | Normal availability |
|---|---|
| February | Peak season |
| March | Peak season |
| April | Peak season |
| May | Peak season |
| 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.
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.
Trade documentation
Classification, export documents and traceability — available or required depending on market and shipment.
| Scientific name | Gadus morhua |
|---|---|
| FAO Alpha-3 code | COD |
HS 0305.62 | Cod, salted or in brine, not dried or smoked |
HS 0305.51 | Cod, dried, whether or not salted, not smoked |
HS 0305.32 | Fillets of Gadidae, dried, salted or in brine, not smoked |
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.
Certificate of origin Chamber of commerce — Commonly requested for customs clearance outside the EEA.
Analysis report Accredited laboratory — Microbiological or chemical analysis to an agreed sampling plan.
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.
Buyer use cases
Which formats typically serve which buyers.
Traditional / ethnic market
Typically: SPLT · PCS
Foodservice
Typically: PORT · LOIN · FLT · PCS
Retail
Typically: PORT · FLT · LOIN · PCS
HORECA
Typically: LOIN · PORT
Re-export
Typically: FLT
Industrial
Typically: FLT · SPLT
Three products, three weight bases
A kilogram of wet-salted split fish, a kilogram of dried klippfisk and a kilogram of ready-desalted pieces represent very different amounts of finished food. Compare offers on the same basis, and state on the purchase order which of the three you are buying.
Desalting is a processing step you are buying or doing
Buying ready-desalted product moves labour, water use and time off your own site. Buying dried klippfisk keeps that work with you and gives you control over the final salt level. Neither is better; they are different commercial decisions and should be priced as such.
Procurement
How to specify saltfish and klippfisk
Eight fields make a request a trader can price directly.
- Product form
- Size
- Condition
- Cut
- Quality
- Packing
- Quantity
- Destination
Saltfish and klippfisk
Split
2–3 kg
Processed
5 kg carton
5,000 kg
CIF destination port
Sizes, packing and specifications are confirmed at order confirmation.
Specify your saltfish and klippfisk
Get a tailored quote based on your exact requirements.
Related species
Other species from the same category.
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