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Norway Seafood - Fish and Shellfish

Fish of Norway

Arctic Charr

Norway is famous for two types of Arctic Charr: the anadromous char (which migrates to the sea), and the non-migratory char, which lives all its life in fresh water. The Arctic Charr has an oblong body and a small head, and it comes in many different forms depending on its habitat, and other factors. Non-migratory Arctic Charr are often darker on the back and sides than anadromous Arctic Charr. The flesh varies from red to pinkish red in color.

Norwegian Arctic Charr is sold fresh and frozen, whole or in fillets. It can be brine-cured, dry cured, smoked or fermented. Arctic Charr is grilled, fried or poached and is well-suited to sushi and sashimi. The fat content of charr is lower than that of the other salmon. This fish is also rich in vitamins A, D and B12.

Atlantic Mackerel - coming soon

Atlantic Herring - coming soon

Atlantic Cod - coming soon

Atlantic Hadddock

Saithe (Pollock)



Greenland Halibut

Greenland halibut is an Arctic fish that is not found in water warmer than 4°C. It is similar to Atlantic halibut, but its blind side is a little lighter than its eyed side.it lives along the edge of the continental shelf at depths of 600 to 1200 meters.

Spiny Dogfish

Dogfish are small sharks. They are plentiful, with schools sometimes being enormous. These fish are popular in several types of cuisines. The meat of dogfish is boneless, white and firm. Spiny dogfish management is controversial as scientists, fishermen and environmentalists disagree on population sizes.



Shellfish of Norway

Blue Mussels

Blue mussels are found along the entire coast of Norway, often in vast quantities in belts in the tidal waters or a little way out in the fjords. Harvesting wild blue mussels is popular in Norway, as the shellfish can be easily gathered by hand and taken home for dinner.

Blue mussels can be steamed and can be eaten by themselves or as an ingredient in a variety of dishes. Blue mussels can also be served raw in the same way as oysters. Blue mussels are a good source of iron, selenium and vitamin B12. The small amount of fat they contain is said to be beneficial.

European Lobster

The European lobster ( Homarus gammarus) is a large clawed lobster found in Norwegian waters. The European lobster is slightly smaller on average than the American lobster (Homarus americanus) but otherwise very similar. Lobsters are caught using traps (pots). They are marketed live, cooked, frozen or canned.

European Oyster

The European or flat oyster is found in Norway, and is the most commercially valuable type of oyster in Europe. Oysters are usually served raw with a dash of lemon juice or Tabasco sauce. Oysters can also be steamed, or used in a variety of recipes. Oysters are a good source of zinc and other substances, such as copper, iron and niacin.