A transparent industry

We understand that customers like to know where their fish comes from and how it’s been handled. That’s why we put everything you’d need to know about Norwegian mackerel on the label - from the area in which it was caught, to details about its health. 

We were one of the first countries in the world to introduce such a system, helping to cement our status as pioneers within the industry. It’s a vital part of our seafood management process that strengthens consumer confidence in the reliability of Norwegian mackerel. 

For us, traceability is key.

 

Catch certificates

Illegal, unreported and unregulated fishing (IUU) has no place in a sustainable future. Our stringent quotas and management processes ensure that the IUU figure is almost zero in our waters. We also prevent IUU fish from entering the EU market.

Catch certificates enable us to pursue this goal. By law, each first-hand trade of wild fish falls under the Raw Fish Act, which is managed by the fishermen’s sales associations. In practice, fishermen report their catches to the associations, who sell it on their behalf.

A catch certificate is issued to all caught mackerel, clearly displaying where the fish was caught and clarifying that it legally complies with all current regulations and quotas. These catch certificates are reported to the Norwegian fishing authority, the Directorate of Fisheries.

Laxens eget pass

Varenda en av våra laxar kan spåras tillbaka till de klara, kalla vattnen där den fångades. Så här fungerar det.

Salmon treatment

This is where you can find out about how your salmon has been processed.

Quality grade

Salmon from Norway is graded into three quality classes: superior, ordinary or production. Superior products are suitable for all purposes and have a shiny skin with no significant loss of scales.

Number of pieces

This is the number of salmon pieces in your box.

Total weight

This is the total weight of salmon in the box.

Processor serial number

From smolt, to harvest, to transport - if you'd like to find out more about where your salmon was processed, this is the number you'll need.

Date of production

We want your customer to enjoy our salmon as we do, so it's important to check the date the salmon was harvested. You can view our freshness guide to find out how long your salmon will stay fresh.

Preservation

This is where you'll find out whether any additional preserving technique has been used.

Storage temperature

The storage temperature throughout transportation should be 0-2°C.

Exporter

This is the name of the company that exported your salmon. You can find out more about individual exporters in our directory.

The requirement for certification means that from catch to caterer, fish can be tracked and managed through the supply chain. It’s a pioneering and comprehensive tracing system, and one that helps to ensure our industry remains sustainable.