https://remoas.com/en/resources/guides/ Guides for procurement professionals specifying Norwegian seafood. en https://remoas.com/en/resources/guides/salmon-trim-guide/ https://remoas.com/en/resources/guides/salmon-trim-guide/ What each trim letter removes, what it deliberately leaves undefined, and the six attributes you must specify alongside it. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/net-weight-vs-gross-weight/ https://remoas.com/en/resources/guides/net-weight-vs-gross-weight/ Why two offers for the same product can differ by a fifth on weight alone, and how to write a weight basis that makes them comparable. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/how-to-specify-glazing/ https://remoas.com/en/resources/guides/how-to-specify-glazing/ What glaze is for, what percentage is reasonable, and the four clauses that keep a glaze agreement enforceable. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/single-frozen-vs-double-frozen/ https://remoas.com/en/resources/guides/single-frozen-vs-double-frozen/ What the distinction means physically, why it is legitimate, and why it belongs on the purchase order rather than in the small print. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/fresh-vs-frozen-at-sea-whitefish/ https://remoas.com/en/resources/guides/fresh-vs-frozen-at-sea-whitefish/ Three routes the same fish can take from capture to your cold store, and what each one does to yield, appearance and price. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/hog-vs-hg-terminology/ https://remoas.com/en/resources/guides/hog-vs-hg-terminology/ The abbreviations look similar, the weights are not. A short reference for the presentation terms that appear on every whitefish and salmonid contract. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/cod-fillet-vs-loin/ https://remoas.com/en/resources/guides/cod-fillet-vs-loin/ Where the loin comes from, why the yield is limited, and how to specify each so the price difference makes sense. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/mackerel-fat-percentage/ https://remoas.com/en/resources/guides/mackerel-fat-percentage/ Fat is a lot property, not a species property. What it does to the product, how it moves through the season, and how to buy on it. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/how-mackerel-is-graded/ https://remoas.com/en/resources/guides/how-mackerel-is-graded/ The core weight bands, the extended market bands that overlap them, and the four fields that sit alongside the grade. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/snow-crab-cluster-grading/ https://remoas.com/en/resources/guides/snow-crab-cluster-grading/ What an ounce grade does and does not tell you, and the five fields that determine the value of a snow crab shipment. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/crab-meat-fill/ https://remoas.com/en/resources/guides/crab-meat-fill/ Why two identical-weight clusters yield different amounts of meat, how the moult cycle drives it, and how to make fill an enforceable term. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/prawn-count-sizes/ https://remoas.com/en/resources/guides/prawn-count-sizes/ How count grading works, why a count only means something with a form attached, and the weight bases that apply to brined, dry and IQF packs. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/stockfish-grading-guide/ https://remoas.com/en/resources/guides/stockfish-grading-guide/ How stockfish is sorted by hand, what the commercial class names mean, and why 'premium' is not a grade. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/saltfish-vs-klippfisk/ https://remoas.com/en/resources/guides/saltfish-vs-klippfisk/ The distinction that causes the most confusion in cured whitefish, and the three different weight bases that follow from it. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/cold-chain-requirements/ https://remoas.com/en/resources/guides/cold-chain-requirements/ Target temperatures by product state, where chains actually break, and what to put in a contract so the temperature is evidence rather than an assumption. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/incoterms-for-seafood-importers/ https://remoas.com/en/resources/guides/incoterms-for-seafood-importers/ Which Incoterms 2020 rules suit which seafood shipment, where risk actually passes, and the three mistakes that appear most often on seafood contracts. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/how-to-prepare-a-seafood-rfq/ https://remoas.com/en/resources/guides/how-to-prepare-a-seafood-rfq/ A field-by-field structure for a request for quotation that returns comparable offers instead of a conversation. Sun, 20 Sep 2026 00:00:00 GMT https://remoas.com/en/resources/guides/norwegian-seafood-traceability/ https://remoas.com/en/resources/guides/norwegian-seafood-traceability/ The documents and data points that exist behind a Norwegian consignment, what each one proves, and how to request them so they arrive with the goods. Sun, 20 Sep 2026 00:00:00 GMT