Brødr. Remø Fiskerstrand · Norway
ENNO
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CURED & DRIED · NORWAY

Stockfish

Gadus morhua

Stockfish is supplied commercially against a stated commercial class and length band. Because grading is done by hand by a qualified sorter, the class is the specification — not a description like "premium".

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  • Processed / cured
  • Air dried, unsalted
  • Dried
  • WR
  • SPLT
  • PCS
Stockfish, whole round
Origin Norway
Production Processed / cured
Condition Air dried, unsalted / Dried
Commercial forms WR · SPLT · PCS
Typical size 30/40 cm – 60/80 cm
Packing Product dependent
Certifications FSSC 22000 · HACCP

Overview

Stockfish is graded by hand into a long ladder of commercial classes, and those class names — Ragno, Westre, Bremer, Hollender and their sub-divisions — carry more information than any adjective could. They descend from the historic Hanseatic trade routes and are still the working language of the Italian and West African markets today. A specification that says "premium stockfish" tells a sorter nothing. A specification that names the class, the length band and the drying season tells them everything.

Stockfish is supplied commercially against a stated commercial class and length band. Because grading is done by hand by a qualified sorter, the class is the specification — not a description like "premium".

Commercial forms

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

Stockfish, whole round

Whole round WR

Whole dried fish, the standard presentation.

Available specifications may include
  • Air dried, unsalted
  • Dried
Grading
Length bands · Commercial classes
View sizes Request this form
Stockfish, pieces / cuts

Pieces / cuts PCS

Cut pieces and heads are separate commercial articles.

Available specifications may include
  • Air dried, unsalted
  • Dried
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.

Length bands

Length of the dried fish, measured to the market's convention.

  • 30/40 cm 12–16 in
  • 40/50 cm 16–20 in
  • 50/60 cm 20–24 in
  • 60/80 cm 24–31 in
  • Custom specification We quote against your own band

Commercial classes

Hand-assigned quality classes based on appearance, colour, aroma, damage and drying result. More than twenty classes are in use across the trade. Class names descend from the historic Hanseatic markets. Always confirm the exact class and sub-class against the sorter's grading for the season you are buying.

  • Ragno The prime grade in the traditional ladder, with its own sub-divisions.
  • Westre A family of classes with sub-divisions such as Westre Ancona and Westre Piccolo.
  • Bremer Named for the Bremen trade; a distinct quality bracket.
  • Hollender Named for the Dutch market; a distinct quality bracket.
  • Italia and further classes Additional market-specific classes exist. Confirm the full class list applicable to your contract.
  • 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.

Whole round

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

  • Commercial class Stockfish is hand graded into commercial classes. “Premium” is not one of them — name the class.
  • Quality grade
  • Moisture requirement Moisture at delivery determines rehydration yield.
  • Drying origin
  • Drying season
  • Damage tolerance
  • Production or catch date requirement

Specify this cut

Split

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

  • Bone status
  • Thickness
  • Commercial class Stockfish is hand graded into commercial classes. “Premium” is not one of them — name the class.
  • Moisture requirement Moisture at delivery determines rehydration yield.
  • Drying origin
  • Drying season
  • Damage tolerance

Specify this cut

Pieces / cuts

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

  • Bone status
  • Commercial class Stockfish is hand graded into commercial classes. “Premium” is not one of them — name the class.
  • Moisture requirement Moisture at delivery determines rehydration yield.
  • Drying origin
  • Drying season
  • Damage tolerance

Specify this cut

Quality and grading

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

Physical quality

Commercial class
The governing quality statement — name it in the contract
Moisture content
Determines storage behaviour and rehydration yield; specified per contract
Appearance and colour
Assessed by the sorter as part of the class
Odour
Clean dried-fish aroma; off-odour is a class-determining defect
Damage tolerance
Breakage, tears and bird damage are graded; tolerance stated per class
Mould and infestation control
Controlled through storage humidity and inspection; declared in the food-safety documentation

Processing quality

Presentation
Whole dried fish, split, or cut pieces
Skin and bone
Skin on and bone in as standard for whole stockfish; skinless and boneless are separate processed articles

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.

Whole round WR

45–50 kg bale

Net and gross weight, units per carton, pallet build and marking confirmed at order.

25 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.

Split SPLT

45–50 kg bale

Net and gross weight, units per carton, pallet build and marking confirmed at order.

25 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.

Pieces / cuts PCS

45–50 kg bale

Net and gross weight, units per carton, pallet build and marking confirmed at order.

25 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.

Packing Net and gross weight, units per carton, pallet build and marking are confirmed at order.
Bales 45–50 kg bales
Cartons 25 kg cartons
Our packing Confirmed at order to the destination market's convention

Cold chain

Maintaining quality from sea to market.

Storage
Dry, cool and well ventilated. Humidity control matters more than temperature for dried product.
Shelf life
Stated per article; dependent on moisture content and storage conditions

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
Raw material origin
Norwegian wild-caught cod, FAO 27
Drying origin
Declared per lot — drying location is a quality-relevant fact
Drying season
Declared per lot

Wild-caught cod, air dried on racks without salt. Drying is climate-dependent and seasonal.

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

Fish is hung on racks from roughly February, dried through the spring by cold air rather than heat, taken down in early summer and matured before grading. A lot's drying season is therefore part of its identity.

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.

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 Gadus morhua
FAO Alpha-3 codeCOD
HS 0305.51 Cod, dried, whether or not salted, 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.

Full traceability explanation

Buyer use cases

Which formats typically serve which buyers.

Traditional / ethnic market

Typically: SPLT · WR · PCS

Foodservice

Typically: PCS

Re-export

Typically: WR

Retail

Typically: PCS

Secondary processing

Typically: WR · SPLT

"Premium" is not a stockfish grade

The trade already has a precise vocabulary for stockfish quality, built over centuries and applied by hand fish by fish. Using a marketing adjective in place of a class name removes information from the contract. Name the class, the sub-class if your market uses one, the length band and the drying season.

Ask about rehydration yield

Stockfish is bought dry and used wet. Moisture content at delivery determines how much finished product a kilogram becomes. If your costing depends on it, ask for the moisture figure for the lot and agree how yield will be measured.

Procurement

How to specify stockfish

Eight fields make a request a trader can price directly.

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

Stockfish
Whole round
40/50 cm — Length bands
Processed
45–50 kg bale
5,000 kg
CIF destination port

Build this specification

Sizes, packing and specifications are confirmed at order confirmation.

Specify your stockfish

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