Terminologi
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.
Ressursar
Alle kjøpsguidar
Kvar av desse svarar på noko som avgjer ein pris eller hindrar ein diskusjon ved levering.
Guidane er skrivne på engelsk, som er arbeidsspråket i internasjonal sjømathandel. Vi omset dei heller enn å maskinomsetje dei.
Innkjøp
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.
Kvalitet
How to specify seafood glazing
What glaze is for, what percentage is reasonable, and the four clauses that keep a glaze agreement enforceable.
Kvalitet
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.
Kvalitet
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.
Terminologi
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.
Terminologi
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.
Gradering
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.
Gradering
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.
Gradering
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.
Gradering
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.
Gradering
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.
Gradering
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.
Terminologi
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.
Logistikk
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.
Logistikk
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.
Innkjøp
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.
Etterleving
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.
Innkjøp
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