Halibut at Fjordpol As

Buy Cod Fillet or Cod Fish

Fjordpol As is one of the largest processors of Cod. We provide imports and exports both within and outside Europe. So if you want to buy Cod ((Gadus morhua)), look no further than the experienced fish processors at Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.

Options & Packaging of Cod Fish

Cod is known for its tender, lamellar texture, mild flavor and versatility. It is an absolute classic within European and international cuisine. At Fjordpol As, we supply top quality cod, both wild-caught from the Northeast Atlantic (FAO 27) and from sustainable fisheries, fully tailored to the needs of our customers in hospitality, retail and industry. Thanks to our efficient processing and strict quality control, we offer a constant supply of high-quality cod products in various shapes and specifications.

Thanks to our efficient processing and strict quality control, we offer a constant supply of high-quality cod products in various shapes and specifications.

  • Fillet (with or without skin):
  • In various weights
  • Ready to eat
  • individually quick frozen & fresh
  • portions & loins (with or without skin):
  • In various weights
  • individually quick frozen & fresh

Filet

  • Bulk 5–20 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed
  • Retail trays 200–1000 grams

Portions & Loins

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Halibut at Fjordpol As

Processing Cod Fish into Cod Fillet

At Fjordpol As, cod is processed in different ways, depending on the needs of customers in retail and hospitality. Both fillets and portions are produced, and both fresh and frozen products are available. The fish is carefully filleted, de-veined and, if necessary, portioned. Thanks to modern processing lines and strict quality control, the characteristic structure and mild taste of the cod are well preserved. The fish is packaged in consumer-friendly or bulk packaging suitable for various markets.

Import of Cod Fish to Norway

Fjordpol imports cod from the cold waters of the North Atlantic, primarily from areas around Iceland, Norway and the Barents Sea. These regions are known for their rich cod stocks and sustainable fishing practices.Fjordpol a cooperates with reliable suppliers and auction partners, so that the fish can be brought in chilled or frozen shortly after capture. Thanks to this close cooperation and short supply lines, the quality of the cod remains optimal.

Export of Cod Fish and Cod Fillets within & outside Europe

Cod is a popular white fish worldwide, making it an important export product for Fjordpol. The fish is exported to several European countries, where it is popular in both traditional dishes and modern cuisines. Thanks to its extensive network of customers and logistics partners, Fjordpol can deliver quickly to wholesalers, supermarkets and catering suppliers. The combination of consistent quality and reliable delivery makes cod a stable part of the international assortment.

Cod

Gadus morhua

  • Quality: Freshly delivered daily
  • Method of capture:Game caught, trawls,and long line
  • Origin: Norway, Denmark, and Faroe Islands
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Frequently Asked Questions about Cod

Cod is distinguished from other whitefish by:

  • Firm, juicy white meat that flakes nicely.
  • A mild, slightly salty taste — less sweet than whiting or pollock.
  • Larger size (up to 1.5 meters) with thicker fillets than plaice or haddock.
  • Used in traditional dishes like fish & chips, unlike finer whitefish such as sole.

Comparison:

Fish species Texture Taste Fat
CodFirmMild, saltyLow
PlaiceSofterSweet, mildLow
WhitingFineMild, neutralLow
CatfishFirmMore pronouncedSlightly higher
HakeFineNeutralLow

  1. Preheat the oven to 180°C.
  2. Place cod fillets in a greased baking dish.
  3. Drizzle with olive oil, lemon juice, and season with herbs.
  4. Bake 12–15 minutes (depending on thickness).
  5. The fish is done when opaque and flakes easily.

Variations:

  • With a crust of herb butter or tapenade.
  • Coated with mustard and panko.
  • In foil with vegetables (papillote).

Yes, cod is:

  • Lean (0.5–1 g fat per 100 g)
  • Rich in protein (17–20 g per 100 g)
  • A good source of vitamin B12, selenium, and iodine
  • Low in calories (80–90 kcal per 100 g)

Note: Breaded or fried cod contains more fat and calories.

Cod is primarily found in the North Atlantic, including:

  • The North Sea
  • The Barents Sea
  • Around Iceland, Norway, Canada, and Greenland

They migrate between deep and shallow water depending on the season.

Average per 100 grams of raw cod:

  • 82 kcal
  • 18 g protein
  • 0.7 g fat
  • Rich in vitamin B12, selenium, and omega-3 fatty acids

  • Firm, elastic meat (not limp).
  • Mild ocean scent, not sour.
  • Bright eyes and shiny skin on whole fish.
  • Fillets should be moist and white, not dull or yellow.

  • Fresh: up to 1–2 days in the fridge (0–4°C), packed airtight.
  • Frozen: up to 3 months at -18°C. Prevent freezer burn by sealing tightly.
  • Cooked: consume within 2 days.

ProductFeatures
Cod filletBoneless portion, usually back or belly fillet
Cod steakThick slice with bone and skin, cut across the fish

Slices are often juicier due to the skin; fillets are more convenient to use.

  • Baking: 3–4 minutes per side on medium-high heat.
  • Grilling: about 4–6 minutes total, depending on thickness.
  • Rule of thumb: ±10 minutes per 2.5 cm thickness.
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