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Species, specifications, EPD and article numbers, buyer guides and glossary terms.

• Species

  Atlantic salmon

  Salmo salar

• Species

  Fjord trout

  Oncorhynchus mykiss

• Species

  Atlantic cod

  Gadus morhua

• Species

  Haddock

  Melanogrammus aeglefinus

• Species

  Saithe

  Pollachius virens

• Species

  Greenland halibut

  Reinhardtius hippoglossoides

• Species

  Atlantic mackerel

  Scomber scombrus

• Species

  Atlantic herring

  Clupea harengus

• Species

  Red king crab

  Paralithodes camtschaticus

• Species

  Snow crab

  Chionoecetes opilio

• Species

  Cold-water prawn

  Pandalus borealis

• Species

  Stockfish

  Gadus morhua

• Species

  Saltfish and klippfisk

  Gadus morhua

• Specification

  Cod loins — salted and smoked

  Atlantic cod (Gadus morhua) loins, salted or smoked, 120–140 g pieces, 5 % glaze, 5 kg carton, frozen.

• Specification

  Ready-desalted klippfisk, ready to cook

  Klippfisk, ready-desalted, skinless and boneless cooking pieces approximately 8 × 8 × 6 cm, 5 kg carton, froze

• Specification

  Frozen Atlantic mackerel, whole round

  Atlantic mackerel (Scomber scombrus), whole round, frozen, weight grade, catch date, fat percentage, pack styl

• Specification

  Cold-water prawns in brine

  Cold-water prawn (Pandalus borealis), cooked and peeled, in brine, 1.5 kg pail, packed at Fiskerstrand.

• Specification

  Atlantic salmon fillet, Trim D

  Atlantic salmon (Salmo salar), fillet, Trim D, skin on, pin bones out, fresh or frozen, size band and net-weig

• Specification

  Snow crab clusters, cooked and frozen

  Snow crab (Chionoecetes opilio), cooked frozen clusters, Barents Sea, grade in ounces, minimum meat fill, glaz

• Specification

  Fjord trout fillet

  Fjord trout (Oncorhynchus mykiss), fillet, with or without skin, pin bones out, frozen, packed 10 × approx. 1

• Specification

  Frozen Atlantic cod, H&G

  Atlantic cod (Gadus morhua), headed and gutted, frozen, grading system and weight band to be named, sea frozen

• Specification

  Atlantic salmon fillet, Trim E

  Atlantic salmon (Salmo salar), fillet, Trim E, skinless, boneless, fully trimmed, fresh or frozen, size band a

• Specification

  Smoked fjord trout

  Fjord trout (Oncorhynchus mykiss), cold smoked, sliced, vacuum packed, 500 g or 0.8–1.2 kg, produced at Fisker

• Specification

  Atlantic salmon portions, fixed weight

  Atlantic salmon (Salmo salar), fixed-weight portions cut from Trim D or Trim E fillet, skin on or skinless, bo

• Specification

  Fresh Atlantic salmon, HOG

  Atlantic salmon (Salmo salar), fresh head-on gutted, quality grade and weight class to be stated, packed in EP

• Specification

  Smoked Atlantic salmon

  Atlantic salmon (Salmo salar), cold smoked, whole side or sliced, vacuum packed, 500 g or 0.8–1.2 kg, produced

• Specification

  Cured salmon (gravad / gravlax)

  Atlantic salmon (Salmo salar), salt and sugar cured, sliced or sashimi cut, vacuum packed, 500 g or 0.8–1.2 kg

• Guide

  A working guide to salmon trims A to E

  What each trim letter removes, what it deliberately leaves undefined, and the six attributes you must specify alongside it.

• Guide

  Net weight and gross weight in frozen seafood

  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.

• Guide

  How to specify seafood glazing

  What glaze is for, what percentage is reasonable, and the four clauses that keep a glaze agreement enforceable.

• Guide

  Single frozen and double frozen seafood

  What the distinction means physically, why it is legitimate, and why it belongs on the purchase order rather than in the small print.

• Guide

  Fresh, frozen at sea, and frozen on shore

  Three routes the same fish can take from capture to your cold store, and what each one does to yield, appearance and price.

• Guide

  HOG, H&G, WR: getting seafood presentation terms right

  The abbreviations look similar, the weights are not. A short reference for the presentation terms that appear on every whitefish and salmonid contract.

• Guide

  Cod fillet and cod loin: what you are actually buying

  Where the loin comes from, why the yield is limited, and how to specify each so the price difference makes sense.

• Guide

  Why fat percentage matters when buying Norwegian mackerel

  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.

• Guide

  How Norwegian mackerel is graded

  The core weight bands, the extended market bands that overlap them, and the four fields that sit alongside the grade.

• Guide

  How snow crab clusters are graded

  What an ounce grade does and does not tell you, and the five fields that determine the value of a snow crab shipment.

• Guide

  Understanding 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.

• Guide

  Cold-water prawn count sizes explained

  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.

• Guide

  A grading guide to Norwegian stockfish

  How stockfish is sorted by hand, what the commercial class names mean, and why 'premium' is not a grade.

• Guide

  Saltfish, klippfisk and ready-desalted: three different products

  The distinction that causes the most confusion in cured whitefish, and the three different weight bases that follow from it.

• Guide

  Seafood 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.

• Guide

  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.

• Guide

  How to prepare a commercial seafood RFQ

  A field-by-field structure for a request for quotation that returns comparable offers instead of a conversation.

• Guide

  Norwegian seafood traceability: what you can actually ask for

  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.

• Glossary

  Block frozen

  Product frozen together into a solid block, usually to a fixed block weight.

• Glossary

  Catch certificate

  An official document evidencing that a wild catch was taken legally, required under IUU rules for entry to the

• Glossary

  Cluster — CLST

  A crab section comprising several legs attached to a piece of the body shell.

• Glossary

  Count

  The number of pieces in a kilogram or a stated pack weight, used to grade shellfish.

• Glossary

  Double frozen

  Frozen, thawed for processing, and frozen again. A legitimate and common product that must be declared.

• Glossary

  FAO fishing area

  The FAO major fishing area a wild catch comes from. Norwegian catches fall in FAO 27, the Northeast Atlantic.

• Glossary

  Fillet — FLT

  The side of the fish removed from the frame, with or without skin and with a stated bone status.

• Glossary

  Frozen at sea — FAS

  Frozen aboard the catching vessel, normally within hours of capture.

• Glossary

  Glaze

  A protective layer of ice applied to frozen product to limit dehydration and oxidation, expressed as a percent

• Glossary

  Head-on gutted — HOG

  Gutted fish with the head left on. The standard presentation for fresh Norwegian salmon and trout export.

• Glossary

  Headed and gutted — H&G / HG

  Gutted fish with the head removed. The standard presentation for frozen whitefish.

• Glossary

  Incoterms

  The ICC's standard trade terms defining where risk and cost pass between seller and buyer. The current edition

• Glossary

  Individually quick frozen — IQF

  Each piece frozen separately so the pieces stay loose rather than forming a block.

• Glossary

  Interleaved

  Individual pieces separated by film or paper so they can be taken apart while still frozen.

• Glossary

  J-cut — J-cut

  A J-shaped cut behind the head that removes the nape and part of the belly flap, used principally on Greenland

• Glossary

  Klippfisk

  Whitefish that has been salted and then dried. Distinct from saltfish, which is wet salted only.

• Glossary

  Loin — LOIN

  The thick, even forward section of the fillet, cut to a uniform shape and free of the thin belly and tail.

• Glossary

  Meat fill

  How full of meat a crab's shell is, expressed as a percentage, varying with the moult cycle.

• Glossary

  Net of glaze

  The weight of the product after the glaze has been removed — the actual amount of seafood being sold.

• Glossary

  Peeled — PND

  Shellfish with the shell removed, sold as meat.

• Glossary

  Portion — PORT

  A fixed-weight piece cut from a fillet or loin to an agreed target weight and tolerance.

• Glossary

  Pre-rigor and post-rigor

  Whether the fish was filleted before or after rigor mortis set in.

• Glossary

  Single frozen

  Frozen once, from fresh raw material, and never thawed and refrozen.

• Glossary

  Split — SPLT

  Fish opened out flat along the backbone, the base presentation for salting, drying and klippfisk production.

• Glossary

  Stockfish

  Whitefish, principally cod, air dried on racks without salt, then hand graded into commercial classes.

• Glossary

  Trim (A–E)

  A ladder of salmon and trout fillet trims describing which bones, fins, flaps and membranes have been removed,

• Glossary

  Whole round — WR

  The fish exactly as caught — nothing removed. Head, guts, fins and tail all present.

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