OUR PRODUCTS

Our portfolio of products is available fresh or frozen and in a variety of cuts, preparations and quantities. Below are our main offerings and a calendar of each species catching season.

COD
Gadus Morhua

Atlantic cod is a mild white fish with tender texture. A popular choice that is low in fat and very versatile. Available fresh or frozen, loins or fillets, skin-on or skinless. The catch season is September through May.

HADDOCK
Melgnogrammus Aegiefinus

Haddock has clean, firm, white flesh with a nice, mild flavor. A go-to for fish ‘n chips, Haddock is a favorite in the UK and US markets. Available fresh or frozen, in a variety of cuts, skin-on or skinless. Catch is September–May.

POLLOCK
Pollachius

Known for its mild flavor, white meat and flaky texture, Pollock is caught in the Spring and Fall, primarily April-June and September-October. Available fresh or frozen, in a variety of cuts, skin-on or skinless.

LING
Molva Molva

Ling is a white, firm fish with large flakes. Our catching season for Ling is January through June. Available fresh or frozen, in a variety of cuts, skin-on or skinless.

PLAICE
Pleuronectes Platessa

Plaice are a flatfish known for their red and orange spots and smooth skin. Plaice are found all around Iceland and from the Barents Sea down to the Mediterranean. They can tolerate both fresh and salt water. The main catch is May, June, September, and October.

OCEAN
PERCH
Sebastes Norvegicus

Thick, flaky whitefish with mild flavor. One of the most common redfish in Icelandic waters. The catch is almost year round, with the exception of July and August.

SALMON

Salmano salar

salmon is well known within the culinary community and is frequently featured on the menu of top quality restaurants. It has a distinct mild flavor and adapts to a variety of cooking methods applicable to salmon such as baked, pan seared, grilled or broiled.

 

ARCTIC CHARR
Salvelinus Alpinus

Arctic Charr is well known within the culinary community and is frequently featured on the menu of top quality restaurants. It has a distinct mild flavor and adapts to a variety of cooking methods applicable to salmon such as baked, pan seared, grilled or broiled.