Fish Species in the Trondheim Fjord

An overview of the species that swim in the fjord – biology, catch methods, minimum size limits, and culinary use.

The Trondheim Fjord is Norway's third longest fjord and one of its most species-rich. More than 140 species have been recorded here – where warm southern and cold northern currents meet in nutrient-rich depths. The seabed drops to over 600 metres at its deepest point. That range makes room for everything from flatfish resting on sandy shallows in filtered light to anglerfish waiting in the darkness far below.

This guide covers the 16 species you are most likely to encounter in the fjord between May and September – with information on biology, best season, technique, minimum size limits and what to do with the catch afterwards. The regulations listed apply north of 62°N and within the coastal waters around Vanvikan, unless otherwise stated. Always check the Norwegian Directorate of Fisheries and our tourist fishing regulations for up-to-date information – rules change.

Anglerfish (Lophius piscatorius)

Also known as monkfish – a bottom-dweller with an extraordinary appearance, firm white flesh and a surprising place in fine dining.

Characteristics and biology

Appearance: Enormous, flattened head with a wide mouth and sharp inward-pointing teeth. Skin covered in seaweed-like fringes – effective camouflage on the seabed.
Size: Can reach up to 2 metres and weigh over 60 kg.
Behaviour: Bottom fish from shallow coastal areas down to over 1,000 metres depth. Uses a specialised fin ray as a "fishing rod" to lure prey.

Distribution

Habitat: Throughout the eastern North Atlantic – from the Barents Sea in the north to the Mediterranean and Black Sea in the south. Common along the entire Norwegian coast.

Culinary value

Flavour and texture: Highly valued for its firm, white flesh with a flavour reminiscent of lobster. Considered a delicacy in many kitchens.
Historical note: Once considered a trash fish and thrown back. Today it is sought after both commercially and by sport anglers.

Regulations and conservation

Minimum size: 60 cm – when fishing with nets only (§ 47, no. 2). No minimum size applies when fishing with jig, pirk or line. Sustainable practice is recommended regardless.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline. Nets are not permitted for tourists.
Conservation: The species is monitored to ensure sustainable exploitation. In 2020, over 2,000 tonnes of anglerfish were landed in Norway.
Diving: Can be observed camouflaged on the seabed – a fascinating experience for divers.

How to catch anglerfish

Best season: June to October. August is peak season – warmer water draws the fish into shallower depths.
Depth: Anywhere from 10 to 200 metres. Early season: fish deeper. In August you may find them at 20–50 metres.
Technique: Jig or shad worked slowly along the bottom – the bait must pass close to the fish. It does not chase; it waits and strikes. A slow drag near the bottom gives the best results.
Bottom type: Look for uneven bottom on the echo sounder. Anglerfish prefer varied terrain – sandy bottom with rocks and ledges.

In the kitchen

Flavour and texture: Firm, white flesh with a mild, sweet taste reminiscent of lobster. Holds its shape well under heat – suited to grilling, frying and poaching.
Preparation: Excellent in fish soup and stews, grilled with butter and herbs, or pan-fried with garlic. The liver is also a delicacy.
Nutrition: Lean source of protein, rich in B vitamins, potassium, phosphorus and selenium. Low sodium content.

European Flounder (Platichthys flesus)

A flat bottom fish with a unique camouflage instinct, equally at home in saltwater, brackish water and freshwater rivers.

Characteristics and biology

Appearance: Oval, flattened body with both eyes on the right side. Upper side olive green to brown with irregular red-orange spots – effective camouflage on sand and mud. Underside white.
Size: Typically 25–40 cm. Can reach 60 cm and weigh nearly 3 kg. Lives up to 15 years.
Behaviour: Nocturnal bottom fish. Partially buries itself in sand or mud and waits for prey – crustaceans, worms, mussels and small fish.

Distribution

Habitat: From northern Norway and the White Sea south to the Mediterranean and Black Sea. Common in the Trondheim Fjord and along the entire Norwegian coast.
Depth: 1–100 metres. Prefers shallow water – sandy and muddy bottoms in fjords, estuaries and bays.
Unique: The only flatfish species that regularly lives in freshwater and brackish water – can travel far up rivers.

Culinary value

Flavour and texture: Firm, white flesh with a mild and delicate flavour. Slightly firmer than plaice, and underrated in Norwegian cooking.
Preparation: Excellent pan-fried whole with butter, garlic and thyme. Also good steamed or in fish soup. The skin keeps the flesh moist during frying.
Nutrition: Very lean, rich in B vitamins, selenium and iodine.

Regulations and conservation

Minimum size: 20 cm (§ 47, no. 23 – applies throughout Norway).
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline. Nets and other passive gear are not permitted.
Diving: Very common to observe camouflaged on the bottom – a classic fjord experience for divers in the Trondheim Fjord.

How to catch flounder

Best season: May to October. Summer months are peak season when the fish moves into shallow water to feed.
Depth: 2–30 metres. Look for sandy and muddy bottom near the fjord edge – flounder rarely go deep.
Technique: Rod with natural bait worked along the bottom gives the best results. Worms, shrimp and mussels are preferred bait. Slow-drag along the bottom is effective – let the bait rest still between drags.
Tip: Flounder bites gently. Give it time to take the bait before setting the hook.

In the kitchen

Cleaning: Easy to prepare – the skin loosens readily after frying. Fillet along the backbone on both sides.
Classic dish: Whole flounder pan-fried in browned butter with lemon and capers – a timeless Norwegian classic.
Nutrition: Very low fat, high protein. Good source of omega-3, selenium and vitamin D.

Whiting (Merlangius merlangus)

The lighter relative of cod – quick to catch, mild in flavour, and a popular first encounter with fjord fishing.

Characteristics and biology

Appearance: Slender body with silvery skin, a small chin barbel and three dorsal fins – typical of the cod family. A distinctive black spot at the base of the pectoral fin. Large eyes.
Size: Typically 20–40 cm. Can reach 70 cm and weigh over 3 kg, though such specimens are rare.
Behaviour: Benthopelagic – stays in the lower water layers but not always directly on the bottom. Active predator feeding on small fish, crustaceans and krill. Schools and can be cannibalistic towards its own juveniles.

Distribution

Habitat: From the Barents Sea in the north to Portugal and the Mediterranean in the south. Common along the entire Norwegian coast and in the Trondheim Fjord.
Depth: 10–200 metres, typically 20–100 metres. Moves shallower at night – goes deeper during the day.
Fjord occurrence: Found regularly in the Trondheim Fjord, particularly near sandy and muddy bottom edges and areas with abundant small fish.

Culinary value

Flavour and texture: White, flaky and mild flesh – delicate flavour without the strong fish taste that many want to avoid. Considered one of the most enjoyable species in the cod family.
Preparation: Excellent in fish soup, pan-fried or battered. Good for children and anyone who prefers mild fish. Best eaten fresh – the flesh is soft and should be cooked promptly after the catch.
Nutrition: Lean white fish, rich in protein, B vitamins and selenium. Low fat content.

Regulations and conservation

Minimum size: 32 cm (§ 47, no. 6 – applies throughout Norway).
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline. Nets and trawl are not permitted.
Conservation: The stock is monitored. The species has no tourist fishing quota, but the minimum size limit applies.

How to catch whiting

Best season: Year-round, but autumn and winter tend to be best – whiting moves shallower into the fjords as water temperature drops.
Depth: 20–70 metres is a good starting point. Experiment – whiting shifts depth throughout the day.
Technique: Natural bait along the bottom works best – shrimp, mackerel pieces and mussels. Whiting bites actively and does not require a long wait. A simple pirk rig with two or three droppers and natural bait gives good results.
Tip: Whiting often schools. Catch one and there are likely more at the same depth. Keep the bait still – they are not shy about biting.

In the kitchen

Cleaning: Easy to fillet. The flesh is soft – use a sharp knife and cook the same day for best flavour.
Classic dish: Battered whiting with butter and lemon is a simple and satisfying classic. Also works well in fish soup or steamed with vegetables.
Nutrition: High protein, very low fat. Good source of B12, phosphorus and selenium.

Atlantic Halibut (Hippoglossus hippoglossus)

Also known as hellefisk – the world's largest bony fish and the ultimate catch for any sport angler in Norwegian waters.

Characteristics and biology

Appearance: Long, oval and powerfully flattened body. Upper side dark brown to olive green, underside white. Both eyes on the right side – as with all flatfish.
Size: Can exceed 3.5 metres and approach 300 kg. Females grow significantly larger than males. Lives up to 60 years.
Behaviour: Young halibut stay in shallow water (under 50 metres). Large individuals live at 300–2,000 metres depth. A dedicated predator – hunts bottom fish, pelagic fish and crustaceans. Highly sedentary and rarely travels long distances.
Sexual maturity: Males at approx. 1.2 metres (15–19 kg), females at approx. 1.6 metres (40–50 kg) – both at 8–10 years of age. The slow maturation makes the species vulnerable to overfishing.

Distribution

Habitat: Both sides of the North Atlantic – from Svalbard and Greenland in the north to the Bay of Biscay in the south. Spawns at 300–700 metres depth in troughs along the coast and in fjords.
In the Trondheim Fjord: Halibut is caught regularly in and around the Trondheim Fjord. The fjord is among Norway's most species-rich cold-water fjords with the right depth conditions for the species.
Spawning period: December to March – coincides with the closed season.

Culinary value

Flavour and texture: Firm, white flesh with a sweet and delicate flavour – firmer and more meaty than cod. Considered one of Norway's finest food fish and priced accordingly (300–500 NOK/kg for fillet).
Preparation: Perfect pan-fried with browned butter, or oven-baked at low heat. Tolerates simple cooking methods well – the raw ingredient needs little help.
Note: The Institute of Marine Research recommends avoiding large individuals over approx. 40 kg – older fish may accumulate environmental contaminants and the flesh can become coarse and dry.
Nutrition: Approx. 20 g protein per 100 g. Rich in B vitamins, selenium and omega-3.

Regulations and conservation

Minimum size: 84 cm and 7.2 kg – both requirements must be met (§ 47, no. 9). Halibut below minimum size must always be released, even if it does not survive – no exceptions.
Closed season: Fishing for halibut is prohibited from 20 December to 31 March throughout Norway. The closure protects the fish during spawning.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: The stock is classified as rebuilding after decades of overfishing. Strictly regulated – handle with care and release what you do not need.

How to catch halibut

Best season: April to November (outside the closed season). Summer months offer the best conditions – younger halibut move into shallower water. August and September are peak season for larger individuals.
Depth: Younger fish at 20–100 metres. Larger individuals at 100–500 metres and deeper. Use the echo sounder actively – look for large echoes close to the bottom.
Technique: Large bait is key – the halibut's mouth is big and it responds to size. Large mackerel or herring fillets presented behind a boom near the bottom is classic and effective. Squid also works well. Keep the bait stationary from an anchored boat at greater depths.
Tip: Halibut is not a common bycatch – it requires targeted effort. When it bites, you feel it immediately. A fight with a large halibut is one of fjord fishing's unforgettable experiences.

In the kitchen

Filleting: Halibut yields four fillets – two from the upper side, two from the lower. Thicker fillets should be fried slowly at medium-low heat to retain moisture.
Classic dish: Halibut steak with browned butter, capers and lemon. Or oven-baked with fennel and white wine. Simple is best.
Nutrition: Approx. 20 g protein per 100 g, low fat, rich in selenium, B12 and omega-3.

Atlantic Halibut – Hippoglossus hippoglossus

Atlantic Salmon (Salmo salar)

Norway's most iconic fish species – with a life journey between fjord and mountain that has fascinated people for thousands of years.

Characteristics and biology

Appearance: Streamlined body with silvery skin and dark spots on the back and upper sides. During spawning, males darken and develop a characteristic hooked jaw (kype).
Size: Typically 70–100 cm and 3–15 kg. Can exceed 150 cm and weigh over 30 kg.
Behaviour: Anadromous – born in freshwater, migrates to sea after 1–3 years, and returns to its birth river to spawn after 1–4 years at sea. At sea it feeds on fish and crustaceans and grows rapidly. Salmon are extremely faithful to their birth river – they find their way back to the exact river they came from.

Distribution

Habitat: Native to rivers draining into the North Atlantic, from North America to northern Europe. At sea it forages over large ocean areas, including off Greenland and the Faroe Islands.
In the Trondheim Fjord: Salmon is caught at sea in and around the Trondheim Fjord through summer and autumn.
Trøndelag: The region has a number of excellent salmon rivers. River fishing requires a separate fishing permit and local authorisation.

Culinary value

Flavour and texture: Firm, orange-red flesh with a rich flavour and high fat content. Wild-caught salmon has a firmer texture and more intense flavour than farmed salmon.
Preparation: Pan-fried, oven-baked, smoked or cured – salmon is versatile and forgiving to cook. Do not overcook – a core temperature of 50–55°C gives a moist result.
Nutrition: Very rich in omega-3 fatty acids, vitamin D, B12 and selenium. One of the most nutritious fish you can catch.

Regulations and conservation

Minimum size: No nationally defined minimum size at sea for salmon – but local regulations and river-specific rules may set their own requirements. Always check current local rules.
Closed season at sea – Trøndelag: Fishing for salmon at sea with rod and handline is prohibited from 1 March to 31 May in Trøndelag. Sea fishing is permitted outside this closed period.
100-metre rule: Fishing is not permitted within 100 metres of a river mouth or the boundary between river and sea.
Gear for tourists: Foreign guests may only fish with hand-held gear at sea – rod or handline. River fishing requires a fishing permit and is tied to landowner rights – it is not included in boat rental with us.

How to catch salmon at sea

Best season: June to October in the Trondheim Fjord. Salmon is available at sea on its way to and from spawning rivers through summer and autumn.
Technique: Trolling from a slow-moving boat with a spoon, wobbler or fly is the most common and effective method at sea. Keep the lure in the upper water layers – salmon rarely feed deep at sea.
Bait: Bright spinners imitating herring or sprat work well. Red and orange colours are effective in dark water. Experiment – salmon can be selective.
Tip: Salmon at sea is less predictable than in a river. A catch is an exceptional experience – but do not expect to fill the boat.

In the kitchen

Wild vs. farmed: Wild-caught salmon has firmer flesh and deeper flavour. Use simple preparation to let the raw ingredient speak for itself.
Classic dish: Salmon pan-fried on the skin with lemon butter and dill – a Norwegian classic. Or cured overnight with salt, sugar and dill.
Smoking: Wild-caught salmon is excellent for cold smoking. A whole smoked side keeps for several days in the refrigerator.
Nutrition: High in omega-3, vitamin D and B12. Approx. 20 g protein per 100 g.

Ling (Molva molva)

One of the largest predators in the cod family – long, powerful and a genuine challenge in deep water.

Characteristics and biology

Appearance: Long, slender body – somewhere between a conger eel and a cod. Two dorsal fins: a short front fin and a long rear fin. Small chin barbel. Brownish to greenish back with mottling, lighter belly.
Size: Can reach up to 2 metres and weigh up to 45 kg. Typical sport fishing size is 60–120 cm.
Behaviour: Pronounced bottom fish – prefers hard substrate, rocky reefs and wrecks at 100–400 metres depth, but found down to 1,000 metres. Active hunter with a sharp sense of smell and good eyesight. Feeds on fish, crustaceans and squid.

Distribution

Habitat: North-eastern Atlantic from the Barents Sea and Iceland southward to the Bay of Biscay. Common along the entire Norwegian coast – most abundant between Vesterålen and Stadt, but well represented in Trøndelag.
In the Trondheim Fjord: Ling is recorded as a permanent species in the Trondheim Fjord. The fjord's deep sections and hard bottom conditions provide good habitat.
Spawning: Congregates on spawning grounds in winter and spring – making it easier to locate for sport anglers during this period.

Culinary value

Flavour and texture: Firm, white flesh with a mild flavour – similar to cod but firmer in structure. Highly regarded as a food fish, and traditionally used for stockfish in some regions.
Preparation: Excellent pan-fried, steamed or oven-baked. Takes strong flavours well – garlic, butter and herbs. Also well suited to fish soup and stews.
Nutrition: Lean white fish, rich in protein, B vitamins and selenium.

Regulations and conservation

Minimum size: No minimum size limit for ling in Norway. Sustainable practice recommended – release what you do not need.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Slow-growing species with late sexual maturity – vulnerable to sustained fishing pressure. Stocks are monitored.

How to catch ling

Best season: Year-round. Winter and spring produce the largest individuals – the fish congregates on spawning grounds and is easier to find. Summer is practical for deep-water fishing from a boat in calm conditions.
Depth: 100–400 metres is the core range. Use the echo sounder actively – look for hard bottom, rocky reef and wrecks. Ling holds tight to structures.
Technique: Natural baitfish is by far the most effective. Mackerel in pieces – or a whole half – and herring work best. Lower to the bottom, let it rest briefly, then lift 4–5 metres and drop again. The movement creates sound and disperses scent – ling responds to both.
Tip: A teaspoon attractor, coloured beads or a small flasher above the hook increases visibility in dark deep water. Ling bites decisively – you will know when it takes.

In the kitchen

Cleaning: Easy to fillet. The flesh is firm and keeps well – can be stored a few days in the refrigerator without losing quality.
Classic dish: Ling fillet pan-fried in butter with capers and lemon. Or steamed with fennel and white wine. Takes strong flavours better than cod.
Nutrition: High protein, low fat, rich in B12, selenium and phosphorus.

Pollack (Pollachius pollachius)

The sprinter of the cod family – fast, hard-fighting and one of the most active predators in Norwegian coastal waters during summer.

Characteristics and biology

Appearance: Elongated body with no chin barbel, a pronounced underbite and large eyes. Dark back, silvery-grey sides and belly. The curved, dark lateral line above the pectoral fin is the reliable identification feature that distinguishes pollack from saithe – which has a straight lateral line.
Size: Typically 40–75 cm. Can reach 130 cm and weigh 12–18 kg. Fast-growing and relatively short-lived – maximum approx. 15 years.
Behaviour: Pelagic to semidemersal – lives both freely in the water column and near the bottom, down to 200 metres. Active predator feeding on herring, sand eels and crustaceans. Prefers warmer water and is most abundant in Norwegian waters in summer.

Distribution

Habitat: North-eastern Atlantic from Morocco and the Mediterranean to Finnmark and Iceland. Most abundant around the British Isles, but common along the entire Norwegian coast to Lofoten.
In the Trondheim Fjord: Pollack is recorded as a permanent species in the Trondheim Fjord and along the Trøndelag coast. Found near skerries, underwater structures and in the upper water layers in summer.
Seasonal movement: In summer pollack moves shallow towards the shore. In winter it goes deeper and becomes pelagic at 100–200 metres.

Culinary value

Flavour and texture: Firm, white flesh with a mild and delicate flavour. Similar to cod but slightly firmer. An underrated food fish – highly appreciated by those who know it.
Preparation: Excellent pan-fried, oven-baked or in fish gratin and fish cakes. Takes strong flavours well. Best eaten fresh on the day of the catch.
Nutrition: Lean white fish, rich in protein, B vitamins and selenium.

Regulations and conservation

Minimum size: No minimum size limit for pollack in Norway. Sustainable practice recommended.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Classified as LC (Least Concern) on the Norwegian Red List. The stock is monitored but considered robust.

How to catch pollack

Best season: May to October. Pollack thrives in warmer water and is most accessible in shallow water in summer – can come right in towards the shore and surface.
Depth: 10–100 metres in summer. Winter and early spring: go deeper, 100–200 metres. Follow the thermoclines – pollack gathers where feeding is good.
Technique: Rubber jigs and soft plastic lures in colour are very effective – pollack responds strongly to movement and colour. Green, black, red and brown work well. Pirk with droppers is classic from a boat. From shore, colourful spinners and jigs with an active retrieve work well.
Tip: Pollack is aggressive and often bites quickly and decisively. The faster you work the jig, the better the chances. It fights hard but gives up fairly quickly – enjoy the fight while it lasts.

In the kitchen

Cleaning: Easy to fillet. The flesh is firm and white – keeps well for a few days in the refrigerator.
Classic dish: Pollack fillet pan-fried in butter with lemon and parsley – simple and flavourful. Also works well in fish soup, fish gratin or battered.
Nutrition: High protein, low fat. Good source of B12, selenium and phosphorus.

Hake (Merluccius merluccius)

Also known as lysing – the night hunter with razor-sharp teeth, impressive fighting spirit and one of the finest-tasting fish in Norwegian waters.

Characteristics and biology

Appearance: Slender, streamlined body with silver-grey sides and darker back. Large head with a powerful jaw and hundreds of needle-sharp, inward-curving teeth. Large scales. Other Norwegian names: svartkjeft, kolkjeft.
Size: Typically 50–100 cm. Can reach 140 cm and weigh over 15 kg. Lives up to 12 years.
Behaviour: Pronounced nocturnal predator. Spends the day near the bottom at 100–300 metres depth – moves higher in the water column at night to hunt. Takes fish, shrimp and krill. Always attacks from below.

Distribution

Habitat: Eastern Atlantic from northern Norway and Iceland southward to Mauritania and into the Mediterranean. In Norway most common along the south and west coasts, but recorded as far north as Lofoten and in the Trondheim Fjord.
In the Trondheim Fjord: Hake is recorded as a permanent species in the Trondheim Fjord. The fjord's deep sections and rich prey populations provide good conditions.
Spawning: In Norwegian fjords along the south and west coasts and in the North Sea, at approx. 200 metres depth.

Culinary value

Flavour and texture: Firm, white flesh with a delicate and mild flavour. Considered by many to be one of the finest food fish in Norwegian waters – on a par with halibut in quality.
Preparation: Excellent pan-fried, grilled or steamed. Takes strong flavours well – white wine, lemon sauce and herbs complement the flavour. Widely used in fish soup and Spanish tapas dishes.
Nutrition: Lean white fish, rich in protein, B vitamins, selenium and phosphorus.

Regulations and conservation

Minimum size: 30 cm (§ 47, no. 12 – applies throughout Norway).
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: The stock is monitored. Northern hake is expected to benefit from climate change by 2050. Sustainable practice recommended.

How to catch hake

Best season: Spring to autumn. Night fishing gives clearly the best results – hake is primarily nocturnal and hunts in the upper water layers after dark.
Depth: 100–300 metres during the day. At night it moves shallower – 30–80 metres is often effective after dark.
Technique: Large natural bait from an anchored boat is most effective. Herring and mackerel in large pieces work best. Hake always attacks from below and takes the bait slowly – do not lift the rod immediately. Wait until the fish accelerates towards the depths and you feel solid resistance, then strike.
Warning: The teeth are extremely sharp and can cut without you noticing. Use long, sturdy pliers to remove the hook. Do not put your fingers near its mouth.

In the kitchen

Cleaning: Be careful when gutting – the teeth are sharp even in a dead fish. The flesh is firm and white and separates cleanly from the bones.
Classic dish: Hake fillet pan-fried with white wine and parsley. Or oven-baked with tomato, garlic and olive oil – the species is central to southern Norwegian and Spanish cooking.
Nutrition: High protein, very low fat. Good source of B12, selenium and phosphorus.

Mackerel (Scomber scombrus)

The summer fish above all others – fast, aggressive and easy to catch. The first fish for many, and always worth the trip.

Characteristics and biology

Appearance: Spindle-shaped body with metallic sheen and distinctive dark, wavy stripes along the back. Belly pale and shining. No swim bladder – must keep moving constantly to stay up in the water column.
Size: Typically 30–50 cm. Can reach 66 cm and weigh over 3 kg. Sexually mature at approx. 4 years or 30 cm.
Behaviour: Pelagic schooling fish. In summer it lives in the upper water layers along the coast. In winter it moves offshore and descends to 200–250 metres. Prefers water temperatures above 6°C. Feeds on plankton, krill and small fish.

Distribution

Habitat: North-eastern Atlantic from North Africa to Iceland and the Barents Sea. Common along the entire Norwegian coast in summer.
In the Trondheim Fjord: Large mackerel shoals enter the Trondheim Fjord from June and remain through summer and early autumn. The fish follows the herring migrations and feeding grounds.
Season: Arrives on the Norwegian coast from the south in May–June. Best fishing July–September. Moves out again as the water cools into autumn.

Culinary value

Flavour and texture: Firm, fatty flesh with a strong and distinctive flavour. One of the most nutritious fish that exists – rich in omega-3, vitamin D and B12.
Preparation: Excellent grilled, fried, smoked or cured. Fresh mackerel pan-fried with salt and lemon is Norwegian summer food at its simplest and best. Often eaten straight from the boat.
Tip: Mackerel should be prepared as quickly as possible after the catch – quality deteriorates fast. Clean and chill immediately for the best result.
Nutrition: Approx. 18–20 g protein per 100 g. Very rich in omega-3, vitamin D and B12.

Regulations and conservation

Minimum size: 30 cm (§ 47, no. 13) – but mackerel caught with hook or net is exempt from minimum size rules (§ 48). Ordinary sport fishing is therefore not restricted by a minimum size in practice.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: The mackerel stock is robust and tolerates heavy recreational fishing pressure. Regulated by international quotas for commercial fishing. ICES monitors the stocks.

How to catch mackerel

Best season: July–September. When the shoal is in, there is scarcely an easier species to catch. Look for surface ripples and diving birds – a sure sign that mackerel is chasing near the surface.
Depth: The upper 20–30 metres in summer. Once you find the shoal, stay at the same depth.
Technique from a boat: Trolling with a mackerel string or spinner behind a slow-moving boat is classic and effective – covers a lot of water and finds the shoal. Jigging from a stationary boat works just as well once the shoal is located.
Technique from shore: Spinner with a string of hooks – cast long and retrieve fast with jerking movements through the whole water column. A zigzag movement from bottom to surface is effective.
Tip: Mackerel bites at almost anything that shines and moves. Black hooks work surprisingly well. Catch one and the shoal is there – cast again immediately.

In the kitchen

Cleaning: Fast and easy. Clean immediately after the catch and put on ice – mackerel deteriorates quickly in quality.
Classic dish: Fresh mackerel grilled over coals with salt, pepper and lemon. Or pan-fried whole with butter and dill. Smoked mackerel is a Norwegian classic – both cold-smoked and hot-smoked work excellently.
Nutrition: One of the most nutritious fish in Norwegian waters. High in omega-3, vitamin D and B12. Recommended 2–3 times per week by health authorities.

European Plaice (Pleuronectes platessa)

The red-spotted flatfish – easy to identify, simple to catch and one of the very best on the plate.

Characteristics and biology

Appearance: Flat, oval body with both eyes on the right side. Upper side brown to grey with distinctive red or orange spots – reliable identification features that distinguish plaice from other flatfish. Smooth skin on the eye side. Underside white.
Size: Typically 30–50 cm and approx. 1 kg. Can reach 95 cm and weigh over 7 kg. Norwegian record: 5.2 kg.
Behaviour: Lives on sandy bottom down to 250 metres depth. In summer shallow and coastal, in winter deeper. Nocturnal – hunts bristle worms, mussels, sand worms and crustaceans. Can come up on sandy beaches at high tide and tolerates brackish water.

Distribution

Habitat: North-eastern Atlantic from the Barents Sea to the Mediterranean. Common along the entire Norwegian coast – most abundant in the North Sea, but well represented in the Trondheim Fjord and along the Trøndelag coast.
In the Trondheim Fjord: Plaice is found on sandy bottom in the fjords and along the coast of Trøndelag. Moves into shallow water in summer – accessible to boat anglers from July.
Spawning: February–April at 50–200 metres depth. The closed season coincides with spawning time.

Culinary value

Flavour and texture: Delicate, white flesh with a mild and fine flavour. Regarded as one of the best flatfish – firmer than flounder and more aromatic than dab.
Preparation: Classic battered and fried – the basis for British fish and chips. Equally good steamed, grilled or pan-fried whole in butter with lemon and parsley. The skin keeps the flesh moist during frying.
Nutrition: Lean white fish, rich in protein, vitamins A and D, selenium and phosphorus.

Regulations and conservation

Minimum size: 29 cm (§ 47, no. 18 – applies throughout Norway).
Closed season – Trøndelag: Plaice is protected in Trøndelag from 1 March to 30 June, and fishing for the species is not permitted during this period. In Borgenfjorden (Inderøy – Steinkjer) an extended local closure applies from 1 February to 30 June.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: The stock is monitored by ICES and the Norwegian Directorate of Fisheries. The closure was introduced following historical overfishing.

How to catch plaice

Best season: July to December in Trøndelag (after the closed season). Summer months are best – the fish moves shallow towards shore and is easily accessible from a boat.
Depth: 5–60 metres. Look for even sandy bottom, ideally with some gravel and shell. Avoid dense weed and rock – plaice keeps to soft bottoms.
Technique: Bottom fishing with natural bait is by far the most effective. Bristle worms, blue mussels and shrimp are the preferred bait. Use a small hook (size 6) – plaice has a small mouth. Let the bait rest still, lifting it gently from time to time.
Tip: Plaice bites gently – give it time before setting the hook. Find one and there are likely more in the area. Sandy beaches at high tide are classic spots.

In the kitchen

Cleaning: Easy to fillet. Four fillets – two from each side. The skin sits loosely and is easily removed after a brief blanching or careful cutting.
Classic dish: Battered plaice fillet pan-fried in butter with lemon and capers – a timeless dish. Or steamed whole with dill and butter. Fish and chips is the British version with the same starting point.
Nutrition: High protein, low fat. Good source of vitamin D, selenium and B12.

Saithe (Pollachius virens)

Also known as coalfish – a year-round species, a strong fighter and one of the most underrated food fish along the Norwegian coast.

Characteristics and biology

Appearance: Slender, powerful body with a dark, almost black back and silvery sides. Straight lateral line – the surest identification feature distinguishing saithe from pollack, which has a curved lateral line. No chin barbel. Pointed snout.
Size: Typically 60–90 cm. Can reach 130 cm and weigh over 20 kg. Large saithe over 10 kg are not uncommon in Trøndelag in autumn.
Behaviour: Pelagic schooling fish – lives from the surface down to 300 metres. Active predator of small fish and crustaceans. Moves extensively through the water column and between coastal and open-sea areas. Particularly abundant in Trøndelag and northern Norway.

Distribution

Habitat: North-eastern Atlantic from Spain to the Barents Sea. Found along the entire Norwegian coast, around Iceland, the Faroe Islands and Canada.
In the Trondheim Fjord: Saithe is one of the most abundant species in the Trondheim Fjord – recorded as a permanent stock species. Present in the fjord and along the coast year-round, with best availability from spring to autumn.
Seasonal pattern: In autumn large oceanic individuals approach the coast. In winter and cold periods saithe moves deeper – typically 100–200 metres along bottoms and ledges inside the fjords.

Culinary value

Flavour and texture: Darker flesh than cod and haddock with a stronger and more pronounced flavour. Firmer texture – holds its shape well during cooking. Significantly underrated as a food fish.
Preparation: Excellent pan-fried, grilled or in stews and soups. Smoked saithe is a Norwegian classic. Takes stronger spices better than the milder white fish. Stockfish of saithe is common in trade.
Nutrition: Lean white fish with high protein content, rich in B vitamins, selenium and omega-3.

Regulations and conservation

Minimum size: 45 cm north of 62°N (§ 47, no. 20a) – applies to the Trondheim Fjord and Trøndelag. Saithe for own household consumption is exempt from minimum size rules (§ 48).
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Saithe is one of Norway's most important commercial species. Stocks are monitored by Norwegian and international authorities. Quota systems ensure sustainable harvesting.

How to catch saithe

Best season: Year-round – but autumn is peak season for large saithe. That is when the biggest individuals move from the open sea towards the coast. Spring and summer give plenty of smaller saithe in the upper water layers.
Depth: Varies through the day and season – from the surface to 200 metres. Use a zigzag technique through the whole water column to locate the shoal. In winter: search along bottoms, ledges and channels at 100–200 metres.
Technique: Saithe wants a lot of movement. Pirk with droppers or large shad lures worked actively up and down. Rubber worms and droppers in green, black and blue are favourite colours. From shore: spinner with a hook string, fast and varied retrieve. Saithe schools – find one and there are more.
Tip: Tidal channels, deep ledges and places where the bottom rises are classic saithe locations. Tides affect bite patterns – saithe is most active when the current is strongest.

In the kitchen

Cleaning: Easy to fillet. The flesh is firm and dark – separates easily from the bones. Keeps well in the refrigerator for a few days.
Classic dish: Saithe stew with root vegetables and cream – a Norwegian winter classic. Or grilled saithe fillet with mustard sauce and potatoes. Smoked saithe on rye bread is an everyday favourite.
Nutrition: High protein, low fat. Good source of B12, selenium and phosphorus.

Herring (Clupea harengus)

The silver of the sea – a cornerstone of Norwegian food culture for a thousand years, and the best bait you can have in the boat.

Characteristics and biology

Appearance: Slender, silver-glinting body with a darker back and large, loosely attached scales. No lateral line. Large eyes adapted to shoaling life in open water. Soft and flexible body.
Size: Typically 20–35 cm and under 500 g. Can reach 45 cm. Norwegian record: 720 g.
Behaviour: Pelagic schooling fish – lives in large, dense shoals in the free water masses from the surface to considerable depth. Migrates long distances between spawning, feeding and overwintering grounds. Feeds on zooplankton and small crustaceans.

Distribution

Habitat: Northern Atlantic Ocean – the North Sea, the Norwegian Sea and the Barents Sea. In Norway both coastal herring and the large Norwegian spring-spawning stock are found.
In the Trondheim Fjord: Trondheim Fjord herring is a distinct population unit with its own minimum size limit – a sign of the fjord's biological character. Herring is present in the fjord through much of the year, with the largest concentrations in winter and spring.
Spawning: Coastal herring spawns along the coast. Norwegian spring-spawning herring spawns on banks west of Norway from February to March.

Culinary value

Flavour and texture: Fatty, flavourful flesh with a characteristic herring taste. One of Norway's most traditional food fish – eaten for thousands of years along the coast.
Preparation: Pickled herring, soused herring, smoked herring, grilled fresh herring or pan-fried whole. Part of Christmas and Easter traditions. Tinned "mackerel in tomato sauce" is often made from herring.
Nutrition: Very rich in omega-3 fatty acids, vitamin D and B12. One of the most nutritious fish in Norwegian waters.

Regulations and conservation

Minimum size – Trondheim Fjord: 23 cm (§ 47, no. 21c – special rule for Trondheim Fjord herring). The general rule north of 62°N is 25 cm.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: International quotas and ICES monitoring regulate the large commercial stocks. Herring is historically one of Norway's most important fish resources – stocks have gone through dramatic fluctuations and are closely monitored.

How to catch herring

Best season: Winter and spring are peak season when large shoals move in towards the coast and fjords. Herring is also caught through summer and autumn.
Technique: A herring jig – a line of small hooks on a single trace – is the most effective and traditional method. Lower to where the echo sounder shows the shoal and retrieve gently. Do not pull too hard – herring has a soft mouth and shakes off easily with too fast a retrieve.
Locating: Use the echo sounder actively – large herring concentrations show clearly as dense echoes in the middle of the water column. Without an echo sounder: search tidal channels and deeper ledges where shoals tend to gather.
As bait: Fresh herring is the best bait for halibut, ling, anglerfish and cod. Catch a supply of herring early in the trip – the rest of the fishing day will be better for it.

In the kitchen

Fresh herring: Clean and pan-fry whole in butter with salt and pepper – fresh herring pan-fried is a genuine Norwegian classic that hardly anyone makes any more. Worth experiencing.
Tradition: Pickled herring with red onion and sour cream on rye bread. Soused herring with apple and onion. Smoked herring on crispbread. Herring is the entire Norwegian coast in one fish.
Nutrition: Very rich in omega-3, vitamin D and B12. Approx. 17 g protein per 100 g. Recommended 2–3 times per week by health authorities.

Sea Trout (Salmo trutta)

The anadromous brown trout – river and fjord in one and the same fish, and one of Norwegian sport anglers' most beloved species.

Characteristics and biology

Appearance: Silver-bright body with dark and red spots at sea – resembles salmon, but has more spots above and below the lateral line, a more powerful body shape and a thicker caudal peduncle. During spawning it becomes browner with a more pronounced spot pattern.
Size: Typically 0.5–4 kg. Can exceed 10 kg in some rivers and fjords.
Behaviour: Spawns in freshwater, grows up in the river, migrates to sea after 1–3 years and feeds in nearby fjord and coastal areas. Can move between sea and river multiple times during its life. Feeds on small fish, crustaceans and insects.

Distribution

Habitat: Along the entire Norwegian coast – highest density from Rogaland to Troms. Associated with rivers with good spawning grounds and sheltered fjords and coastal areas for feeding.
In the Trondheim Fjord: Sea trout is found in and around the Trondheim Fjord, but the stock is classified as critically endangered by TOFA. The species' condition in the fjord requires particular consideration from all anglers.
Associated rivers: Gaula, Orkla, Stjørdalselva and Verdalselva are among the rivers that bring sea trout into the Trondheim Fjord.

Culinary value

Flavour and texture: Pink to reddish flesh with a mild, delicate flavour and good texture. Wild-caught sea trout is regarded as a delicacy – firmer and more aromatic than farmed salmon.
Preparation: Excellent grilled, oven-baked or smoked. Requires little preparation – the raw ingredient is good enough on its own with butter, lemon and dill.
Nutrition: Rich in omega-3, vitamin D and B12. High protein content.

Regulations and conservation

Minimum size: 35 cm (applies to salmon and sea trout at sea).
Closed season – Trøndelag: Sea trout and salmon are protected at sea from 1 March to 31 May throughout Trøndelag. Fishing is not permitted during this period.
100-metre rule: Fishing is prohibited within 100 metres of a river mouth, and fishing in the 100-metre zone is also not permitted during the sea closure period (1 March–31 May).
Catch and release – Trondheim Fjord: TOFA recommends that all sea trout caught in the inner Trondheim Fjord (from the Orkanger inlet and inward) be released – year-round, regardless of the closed season. The stock is critically endangered and deserves this consideration.
Gear for tourists: Foreign guests may only fish with hand-held gear at sea – rod or handline. River fishing requires a fishing permit and is not included in boat rental.

How to catch sea trout

Best season: June to February (outside the closed season). Autumn and early winter are particularly good in the fjords when the fish is actively feeding before winter.
Location: Transitions from shallow to deep water (the slope), skerries, islets and tidal channels. Sea trout tends to stay near river mouths – but remember the 100-metre rule.
Technique: Spinner and wobbler cast along transition zones gives the best results. Fish slower than you think necessary – sea trout studies its prey carefully. Trolling from a slow boat along the shoreline is effective. Fly fishing with a sinking line works well in the fjord.
Tip: Use polarised glasses and survey the area from a vantage point before you start fishing. Fish through the whole water column – sea trout can hold both shallow and deeper depending on time of year and time of day.

In the kitchen

Cleaning: Easy to fillet. The flesh is firm and pink – separates cleanly from the bones.
Classic dish: Sea trout fillet grilled on the skin with browned butter, lemon and fresh dill. Or whole-roasted in the oven at low heat. Smoked sea trout is a delicacy that deserves good bread and sour cream.
Nutrition: High in omega-3, vitamin D and B12. Approx. 20 g protein per 100 g.

Atlantic Wolffish (Anarhichas lupus)

Also known as sea cat – one of the fjord's most distinctive bottom fish, with jaws that crush crabs and flesh that surprises everyone who tries it.

Characteristics and biology

Appearance: Elongated, eel-like body with a broad, powerful head and thick, rounded teeth – specialised for crushing crabs, sea urchins, mussels and snails. Long dorsal fin along almost the entire back. Grey-blue to brown with dark bands. Swims slowly from side to side.
Size: Typically 3–10 kg. Can reach 125 cm and weigh over 20 kg.
Behaviour: Highly sedentary bottom fish – stays in the same area its entire life. Thrives on rocky bottom with kelp and shelter, from 20 to over 500 metres depth. Sexually mature at approx. 6 years. Spawning takes place November–February at 40–200 metres depth – the male guards the eggs.

Distribution

Habitat: Northern Atlantic – from New England and Greenland in the west to the Barents Sea in the east. Common along the entire Norwegian coast, with the strongest occurrence from Trøndelag northward.
In the Trondheim Fjord: Wolffish is recorded as a permanent species in the Trondheim Fjord. The deep sections with rocky bottom and rich benthic fauna provide good habitat.
Ecological role: Wolffish keeps sea urchin populations in check – and thereby protects the kelp forest. A species that matters more to the fjord ecosystem than most people realise.

Culinary value

Flavour and texture: Firm, white flesh with a mild and delicate flavour. Holds its shape perfectly during frying and in stews – does not fall apart like cod can. Once considered a trash fish, today sought after by chefs and home cooks alike.
Preparation: Excellent pan-fried in browned butter with thyme, oven-baked, in a wok or stew. Takes strong flavours well – garlic, chilli and citrus are classic partners.
Nutrition: Lean white fish with high protein content. Rich in B vitamins, selenium and phosphorus.

Regulations and conservation

Minimum size: No minimum size limit for wolffish in Norway. Sustainable practice recommended – release what you do not need.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Sedentary species with slow sexual maturity – vulnerable to local fishing pressure. The stock is monitored. Three Norwegian species: spotted wolffish (most common), atlantic wolffish and broadhead wolffish.

How to catch wolffish

Best season: Year-round. Best availability outside the spawning period (November–February) – avoid disturbing spawning pairs on the bottom during this period.
Depth: 20–200 metres is the core range. Use the echo sounder to find rocky bottom and hard substrate – wolffish keeps to rocky bottom with kelp and shelter.
Technique: Natural bait on the bottom is most effective – large pieces of mackerel, herring or crab meat. Wolffish bites decisively and draws the bait in slowly. A boom rig with bait presented right on the bottom works well. Often caught as bycatch when bottom fishing for halibut and ling.
Warning: Wolffish jaws are extremely powerful – do not put your fingers near its mouth, whether alive or freshly dead. Use pliers to remove the hook.

In the kitchen

Cleaning: The skin is tough and should be removed – easiest with a sharp knife from the tail towards the head. The flesh is firm and white and separates cleanly from the bones.
Classic dish: Wolffish fillet pan-fried in butter with garlic and thyme – simple and very good. Or oven-baked with tomato and capers. Also works well in fish soup where the flesh holds its shape.
Nutrition: High protein, low fat. Good source of B12, selenium and phosphorus.

Atlantic Cod (Gadus morhua)

Norway's national fish – a year-round species, an opportunistic feeder and easy to catch. The fish that built a nation.

Characteristics and biology

Appearance: Powerful body with three dorsal fins and two anal fins. Chin barbel – a reliable identification feature. Colour ranges from olive green and brown to reddish with a marbled pattern and pale belly. Distinct lateral line.
Size: Typically 40–100 cm. Can reach 180 cm and weigh over 50 kg. Lives up to 40 years.
Behaviour: Opportunistic predator – eats almost anything. Lives both pelagically and near the bottom, from the shoreline to several hundred metres depth. Coastal cod are sedentary and stay in the fjords. Skrei migrates from the Barents Sea to spawning grounds off Lofoten in January–March.

Distribution

Habitat: The entire northern Atlantic Ocean, from North America to the Barents Sea. Along the entire Norwegian coast from Skagerrak to Finnmark.
In the Trondheim Fjord: Cod is one of the most common species in the Trondheim Fjord and along the Trøndelag coast. Coastal cod is present in the fjord year-round – in winter it moves right in towards the shore.
Seasonal pattern: In winter coastal and shallow during spawning (January–March). Spring and autumn along transition zones between outer and inner waters. In summer typically deeper and more dispersed.

Culinary value

Flavour and texture: White, flaky flesh with a mild and clean flavour – the reference fish that everything else is compared to. Fresh cod is one of the simplest and finest raw ingredients in Norwegian cooking.
Preparation: Pan-fried, steamed, poached or oven-baked. The basis for bacalao, stockfish, lutefisk, fish cakes and fish balls. Bleed the fish immediately after the catch for the best quality.
Nutrition: Very lean white fish. Approx. 18 g protein per 100 g. Rich in B12, selenium, iodine and phosphorus.

Regulations and conservation

Minimum size – Trondheim Fjord: Within 4 nautical miles of the baseline: 55 cm (§ 47, no. 31a-ii). This applies to the Trondheim Fjord and coastal waters around Vanvikan. Outside 4 nautical miles: 44 cm.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Coastal cod stocks vary regionally and are closely monitored. The Barents Sea skrei stock is large and MSC-certified. Release undersized fish carefully.

How to catch cod

Best season: Year-round. In winter coastal and shallow. Spring and autumn along ledges and transition zones. Summer typically deeper – follow the echo sounder.
Depth: From the shoreline to 100 metres – found at all depths. Use the echo sounder actively to locate shoals and bottom structure.
Technique: Pirk with droppers from a boat is the classic method – Norwegian fishing tradition in one movement. Rubber worms and rubber jigs in white, silver and green work very well. Natural bait (shrimp, herring, mackerel) gives reliable results. Cod uses its lateral line, smell and hearing – vary movement and depth.
Tip: Bleed cod immediately – cut through the throat and hold the fish in the water for a few seconds. Done correctly, the quality of the flesh improves dramatically.

In the kitchen

Cleaning: Bleed immediately, clean and chill quickly. Fresh cod keeps a few days in the refrigerator – use within 2–3 days for the best quality.
Classic dish: Poached cod with potatoes, carrots and melted butter – the simplest and most Norwegian dinner there is. Or pan-fried cod fillet with bacon and mushy peas. Bacalao for those who want more character.
Nutrition: One of the leanest and most protein-rich fish. Very low fat. Recommended 2–3 times per week by health authorities.

Redfish (Sebastes norvegicus)

Also known as ocean perch – one of the North Atlantic's oldest and most distinctive deep-water fish, with flesh that surprises with its flavour and colour.

Characteristics and biology

Appearance: Deep-bodied with large eyes and a large mouth – adaptations to deep-water life in low light. Vivid red to orange-red colour. Spiny dorsal fin. Tough and coarse skin.
Size: Typically 30–60 cm. Can reach 1 metre and weigh over 15 kg. Lives over 60 years – one of the oldest fish in Norwegian waters.
Behaviour: Lives at 100–500 metres depth on the continental shelf and in deep fjords. Grows very slowly and reaches sexual maturity late. Unique reproduction: gives birth to live larvae (4–6 mm) in April–May – does not lay eggs like most other fish.

Distribution

Habitat: Northern Atlantic from the Bay of Biscay to the Barents Sea and Svalbard. In Norway common in deep fjords and off the continental shelf, particularly in central and northern Norway.
In the Trondheim Fjord: Redfish is recorded as a permanent species in the Trondheim Fjord. The deep sections of the fjord – up to 600 metres – provide good habitat. Spawning grounds: Haltenbanken and Vesterålen.
Norwegian species: Three Norwegian species – golden redfish (Sebastes norvegicus, most common), beaked redfish and small redfish. It is the golden redfish described here and sold in Norwegian fish counters.

Culinary value

Flavour and texture: Firm, pink to reddish flesh with a mild and slightly sweet flavour. Paler than salmon, firmer than cod. The red colour makes it eye-catching – and the flavour lives up to the promise.
Preparation: Excellent pan-fried, oven-baked or in fish soup. Takes simple seasoning well – butter, lemon and herbs. Also works in a wok and hearty stews.
Nutrition: Lean to semi-fatty white fish, rich in protein, omega-3, vitamin D and selenium.

Regulations and conservation

Minimum size: Within 12 nautical miles: 32 cm (§ 47, no. 32b) – this applies to the Trondheim Fjord. Outside 12 nm: 30 cm.
Gear for tourists: Foreign guests may only fish with hand-held gear – rod or handline.
Conservation: Extremely vulnerable species due to its very slow growth and late sexual maturity. The stock has been heavily fished and is under strict management with quotas and periodic fishing closures. ICES continues to recommend restrictive management. Release what you do not need.

How to catch redfish

Best season: Year-round in deep water. Accessibility from a boat depends on weather and the ability to reach deeper areas – 100–500 metres is the core range.
Depth: 100–500 metres. Use the echo sounder to find bottom structures at the right depth. Redfish tends to congregate along ledges and banks where the bottom provides shelter and prey.
Technique: Pirk or natural bait (mackerel, herring) on the bottom from an anchored boat. Redfish gives good resistance for its size and is worth the effort. Also caught as bycatch when deep-water fishing for ling and halibut.
Tip: The spines on the dorsal fin are sharp – handle the fish carefully and use pliers when removing the hook. Bleed immediately for the best flesh quality.

In the kitchen

Cleaning: The skin is tough and should be removed. The flesh is firm and pink – separates cleanly from the bones. The dorsal fin spines are sharp, so take care.
Classic dish: Redfish fillet pan-fried in butter with garlic and thyme. Or oven-baked with vegetables and white wine. Redfish soup with fennel and cream is a Norwegian dish that deserves to be better known.
Nutrition: Rich in protein, omega-3, vitamin D and selenium. Good source of B12 and phosphorus.

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