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Whitefish

Norway aims to produce whitefish fillets using partially thawed raw materials

Rocio Álvarez Jiménez
1 min read
FHF – Norwegian Seafood Research Fund will fund a project that is based on not fully thawing the raw material before further processing.
A large stack of premium, thick-cut, salted and dried codfish (Bacalhau) fillets on display with a handwritten price tag at the Mercado do Bolhão in Porto.
Whitefish

Processing sector threatened by falling wild whitefish supply, Seafood Europe warns

Rocio Álvarez Jiménez
2 min read
The publication 'EU Seafood Supply Synopsis 2025' outlines the main trends and challenges in the EU seafood market
Using techniques such as hydrolysis, Nofima researcher Marte Jenssen and her colleagues can turn the waste from whitefish into new, valuable products. 
Seafood

From waste to value: how Norway could make better use of its whitefish

Louisa Gairn
3 min read
Research institute Nofima says using whitefish offal instead of discarding it could boost food output and create jobs.
Cod swimming.
Fisheries

Over three quarters of global whitefish catch now certified as sustainable by MSC

Louisa Gairn
2 min read
The Marine Stewardship Council's 2025 Sustainable Whitefish Yearbook highlights long-term efforts by fisheries worldwide.
Cod consumption has dropped, while cheaper saithe has gained in popularity, according to the Norwegian Seafood Council.
Europe

Rising food costs prompt consumers to consider alternative whitefish species, says research

Louisa Gairn
2 min read
Research by Norwegian Seafood Council suggests species such as saithe could gain popularity as shoppers look for affordable and sustainable seafood.
The UK visitors pictured aboard Langøy, a trawler operated by Prestfjord, part of the Holmøy Group.
Seafood

Norway hosts UK fish and chip award winners on whitefish educational visit

Louisa Gairn
2 min read
Participants gained firsthand experience of Norway's whitefish sector, during a three-day tour organised by Seafood from Norway and Norwegian Frozen at Sea.
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