Cod

FRESH & FROZEN

The yearly seasonal fisheries of the Atlantic cod or, «skrei», is a marvel of nature along Norway’s northern coast. Successful resource management has given a strong population with increased catches in recent years.

SEASON:
Mainly Jan – April

SALTED FISH

Cod has been salted and dried along the coast of Norway since the Viking Age. The basic method remains the same to this day. However, this premium product results from our commitment to old traditions and high standards of fresh fish quality.

SEASON:
January – April

FROZEN H&G

Cod is one of the most common and economically important marine fishes in Norway, and one of the best sea foods on the market, being a good source of protein, rich in vitamin B12 and selenium, with a healthy balance of sodium and potassium.

SEASON:
All year

STOCKFISH

Cod is extremely sought-after due to its great taste and delicate appearance. The flesh is moist and flaky when cooked, and bright white in colour. Cod is very well suited for salting and drying. Stockfish is sorted into “Prime grade” and “Second grade”.

Season: February – April

OTHER

Nergård uses the cod livers to produce cod liver oil. We extract oil of the finest quality, which is full of fatty acids and vitamins A and D. Sweden shares our enthusiasm for caviar. Nergård exports sugar salted roe there for caviar production, as well as smaller quantities to Denmark. As a frozen product, the roe is used in the production of various pâtés.