{"id":64760,"date":"2026-06-11T20:06:15","date_gmt":"2026-06-11T18:06:15","guid":{"rendered":"https:\/\/www.hindrumfjordsenter.no\/activities\/fishing_adventures\/fiske-arter-oversikt\/"},"modified":"2026-06-11T20:06:17","modified_gmt":"2026-06-11T18:06:17","slug":"fish-species-overview","status":"publish","type":"page","link":"https:\/\/www.hindrumfjordsenter.no\/en\/activities\/fishing_adventures\/fish-species-overview\/","title":{"rendered":"Fish Species Overview"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"64760\" class=\"elementor elementor-64760 elementor-64232\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f305a88 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"f305a88\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2ddafd8\" data-id=\"2ddafd8\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7b926bc animated-slow elementor-invisible elementor-widget elementor-widget-heading\" data-id=\"7b926bc\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Fish Species in the Trondheim Fjord<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-903044f elementor-widget elementor-widget-heading\" data-id=\"903044f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">An overview of the species that swim in the fjord \u2013 biology, catch methods, minimum size limits, and culinary use.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2f74cb5 elementor-widget elementor-widget-html\" data-id=\"2f74cb5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>\n\n\/* ============================================================\n   HF FISKE INDEX \u2014 Page-scoped CSS\n   Scope: .hf-fiske-index-page\n   Prefix: hf-fiske-\n   Dependencies: Master CSS (subtle-link, cta-btn, cta-blue)\n   ============================================================ *\/\n\n\/* --- Wrapper --- *\/\n.hf-fiske-index-page .hf-fiske-guide-wrapper {\n  max-width: 960px;\n  margin: 0 auto;\n  padding: 0 16px;\n}\n\n\/* --- Anchor (invisible scroll target) --- *\/\n.hf-fiske-index-page .hf-fiske-anchor {\n  display: block;\n  height: 0;\n  visibility: hidden;\n  pointer-events: none;\n  scroll-margin-top: 140px;\n}\n\n@media (max-width: 680px) {\n\n  .hf-fiske-index-page .hf-fiske-anchor {\n\n    scroll-margin-top: 120px;\n\n  }\n\n}\n\n\/* --- Species card --- *\/\n\/* TWEAK: padding-bottom = space below last content block before photo *\/\n.hf-fiske-index-page .hf-fiske-species {\n  padding: 0 0 28px; \/* bottom only \u2014 top gap controlled by divider below *\/\n}\n\n\/* --- Card header --- *\/\n.hf-fiske-index-page .hf-fiske-header h2 {\n  margin: 0 0 4px;\n  font-size: 1.6rem;\n  font-weight: 700;\n  color: #1a2e44;\n}\n\n.hf-fiske-index-page .hf-fiske-tagline {\n  margin: 0 0 24px;\n  font-size: 1rem;\n  font-style: italic;\n  color: #4a5568;\n  line-height: 1.5;\n}\n\n\/* --- Content grid: 2-col desktop, 1-col mobile --- *\/\n.hf-fiske-index-page .hf-fiske-content-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 20px 32px;\n  margin-bottom: 24px;\n}\n\n@media (max-width: 680px) {\n  .hf-fiske-index-page .hf-fiske-content-grid {\n    grid-template-columns: 1fr;\n    gap: 16px;\n  }\n}\n\n\/* --- Content block --- *\/\n.hf-fiske-index-page .hf-fiske-block h3 {\n  font-size: 0.72rem;\n  font-weight: 700;\n  letter-spacing: 0.08em;\n  text-transform: uppercase;\n  color: #1a6fbf;\n  margin: 0 0 8px;\n  padding-bottom: 6px;\n  border-bottom: 1px solid #d0dce8;\n}\n\n.hf-fiske-index-page .hf-fiske-block ul {\n  margin: 0;\n  padding: 0 0 0 16px;\n  list-style: disc;\n}\n\n.hf-fiske-index-page .hf-fiske-block ul li {\n  font-size: 0.92rem;\n  line-height: 1.6;\n  color: #2d3748;\n  margin-bottom: 8px;\n  font-style: normal;\n}\n\n.hf-fiske-index-page .hf-fiske-block ul li:last-child {\n  margin-bottom: 0;\n}\n\n.hf-fiske-index-page .hf-fiske-block ul li strong {\n  font-weight: 700;\n  color: #1a2e44;\n}\n\n\/* --- Photo: single image --- *\/\n\/* TWEAK: margin-top = space above photo (between text and image) *\/\n\/* TWEAK: margin-bottom = space below photo (between image and divider line) *\/\n.hf-fiske-index-page .hf-fiske-photo {\n  margin: 48px 0 20px; \/* top: 48px | bottom: 20px *\/\n  border-radius: 8px;\n  overflow: hidden;\n}\n\n.hf-fiske-index-page .hf-fiske-photo img {\n  display: block;\n  width: 100%;\n  height: auto;\n  border-radius: 8px;\n}\n\n\/* --- Photo placeholder (until URL is provided) --- *\/\n.hf-fiske-index-page .hf-fiske-photo-placeholder {\n  margin: 20px 0 24px;\n  border-radius: 8px;\n  background: #e8f0f7;\n  border: 2px dashed #9ab3cc;\n  height: 260px;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: #6b8ca8;\n  font-size: 0.85rem;\n  font-style: italic;\n}\n\n\/* --- Bottom CTA block --- *\/\n.hf-fiske-index-page .hf-fiske-cta-bottom {\n  padding: 40px 0 20px;\n  text-align: center;\n}\n\n.hf-fiske-index-page .hf-fiske-cta-row-bottom {\n  display: flex;\n  flex-wrap: wrap;\n  justify-content: center;\n  gap: 16px;\n  margin-bottom: 20px;\n}\n\n.hf-fiske-index-page .hf-fiske-cta-links {\n  font-size: 0.88rem;\n  color: #4a5568;\n  margin: 28px 0 0;\n}\n\n\/* --- Divider between species --- *\/\n\/* TWEAK: margin-top = space between photo bottom and divider line *\/\n\/* TWEAK: margin-bottom = space between divider line and next species header *\/\n.hf-fiske-index-page .hf-fiske-species-divider {\n  border: none;\n  border-top: 1px solid #d0dce8;\n  margin: 20px 0 60px; \/* top: 20px | bottom: 60px *\/\n}\n\n<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-431204e elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"431204e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-d004199\" data-id=\"d004199\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fb927fd elementor-widget elementor-widget-html\" data-id=\"fb927fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"hf-fiske-intro\">\n  <p class=\"p3\"><em>The Trondheim Fjord is Norway's third longest fjord and one of its most species-rich. More than 140 species have been recorded here \u2013 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.<\/em><\/p>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-5972792\" data-id=\"5972792\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-71575b6 elementor-widget elementor-widget-html\" data-id=\"71575b6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"hf-fiske-intro\">\n  <p class=\"p3\"><em>This guide covers the 16 species you are most likely to encounter in the fjord between May and September \u2013 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\u00b0N and within the coastal waters around Vanvikan, unless otherwise stated. Always check the <a class=\"subtle-link\" href=\"https:\/\/www.fiskeridir.no\/english\" target=\"_blank\" rel=\"noopener noreferrer\" aria-label=\"Norwegian Directorate of Fisheries website\">Norwegian Directorate of Fisheries<\/a> and our <a class=\"subtle-link\" href=\"https:\/\/www.hindrumfjordsenter.no\/en\/activities\/fishing_adventures\/tourist_fishing_regulations\/\" aria-label=\"Tourist fishing regulations \u2013 Hindrum Fjordsenter\">tourist fishing regulations<\/a> for up-to-date information \u2013 rules change.<\/em><\/p>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a837b0d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a837b0d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-9f02787\" data-id=\"9f02787\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6448332 elementor-widget elementor-widget-html\" data-id=\"6448332\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"hf-fiske-index-page\">\n<div class=\"hf-fiske-guide-wrapper\">\n\n  <div class=\"hf-fiske-anchor\" id=\"breiflabb\" aria-label=\"Anchor: Anglerfish\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Anglerfish <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Lophius piscatorius)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as monkfish \u2013 a bottom-dweller with an extraordinary appearance, firm white flesh and a surprising place in fine dining.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Enormous, flattened head with a wide mouth and sharp inward-pointing teeth. Skin covered in seaweed-like fringes \u2013 effective camouflage on the seabed.<\/li>\n          <li><strong>Size:<\/strong> Can reach up to 2 metres and weigh over 60 kg.<\/li>\n          <li><strong>Behaviour:<\/strong> 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> Throughout the eastern North Atlantic \u2013 from the Barents Sea in the north to the Mediterranean and Black Sea in the south. Common along the entire Norwegian coast.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Highly valued for its firm, white flesh with a flavour reminiscent of lobster. Considered a delicacy in many kitchens.<\/li>\n          <li><strong>Historical note:<\/strong> Once considered a trash fish and thrown back. Today it is sought after both commercially and by sport anglers.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 60 cm \u2013 when fishing with nets only (\u00a7 47, no. 2). No minimum size applies when fishing with jig, pirk or line. Sustainable practice is recommended regardless.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline. Nets are not permitted for tourists.<\/li>\n          <li><strong>Conservation:<\/strong> The species is monitored to ensure sustainable exploitation. In 2020, over 2,000 tonnes of anglerfish were landed in Norway.<\/li>\n          <li><strong>Diving:<\/strong> Can be observed camouflaged on the seabed \u2013 a fascinating experience for divers.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch anglerfish<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> June to October. August is peak season \u2013 warmer water draws the fish into shallower depths.<\/li>\n          <li><strong>Depth:<\/strong> Anywhere from 10 to 200 metres. Early season: fish deeper. In August you may find them at 20\u201350 metres.<\/li>\n          <li><strong>Technique:<\/strong> Jig or shad worked slowly along the bottom \u2013 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.<\/li>\n          <li><strong>Bottom type:<\/strong> Look for uneven bottom on the echo sounder. Anglerfish prefer varied terrain \u2013 sandy bottom with rocks and ledges.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a mild, sweet taste reminiscent of lobster. Holds its shape well under heat \u2013 suited to grilling, frying and poaching.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent in fish soup and stews, grilled with butter and herbs, or pan-fried with garlic. The liver is also a delicacy.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean source of protein, rich in B vitamins, potassium, phosphorus and selenium. Low sodium content.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Anglerfish-Lophius-piscatorius.webp\" alt=\"Anglerfish \u2013 Lophius piscatorius\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/anglerfish -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"flyndre\" aria-label=\"Anchor: European flounder\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>European Flounder <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Platichthys flesus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">A flat bottom fish with a unique camouflage instinct, equally at home in saltwater, brackish water and freshwater rivers.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Oval, flattened body with both eyes on the right side. Upper side olive green to brown with irregular red-orange spots \u2013 effective camouflage on sand and mud. Underside white.<\/li>\n          <li><strong>Size:<\/strong> Typically 25\u201340 cm. Can reach 60 cm and weigh nearly 3 kg. Lives up to 15 years.<\/li>\n          <li><strong>Behaviour:<\/strong> Nocturnal bottom fish. Partially buries itself in sand or mud and waits for prey \u2013 crustaceans, worms, mussels and small fish.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>Depth:<\/strong> 1\u2013100 metres. Prefers shallow water \u2013 sandy and muddy bottoms in fjords, estuaries and bays.<\/li>\n          <li><strong>Unique:<\/strong> The only flatfish species that regularly lives in freshwater and brackish water \u2013 can travel far up rivers.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a mild and delicate flavour. Slightly firmer than plaice, and underrated in Norwegian cooking.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent pan-fried whole with butter, garlic and thyme. Also good steamed or in fish soup. The skin keeps the flesh moist during frying.<\/li>\n          <li><strong>Nutrition:<\/strong> Very lean, rich in B vitamins, selenium and iodine.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 20 cm (\u00a7 47, no. 23 \u2013 applies throughout Norway).<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline. Nets and other passive gear are not permitted.<\/li>\n          <li><strong>Diving:<\/strong> Very common to observe camouflaged on the bottom \u2013 a classic fjord experience for divers in the Trondheim Fjord.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch flounder<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> May to October. Summer months are peak season when the fish moves into shallow water to feed.<\/li>\n          <li><strong>Depth:<\/strong> 2\u201330 metres. Look for sandy and muddy bottom near the fjord edge \u2013 flounder rarely go deep.<\/li>\n          <li><strong>Technique:<\/strong> 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 \u2013 let the bait rest still between drags.<\/li>\n          <li><strong>Tip:<\/strong> Flounder bites gently. Give it time to take the bait before setting the hook.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to prepare \u2013 the skin loosens readily after frying. Fillet along the backbone on both sides.<\/li>\n          <li><strong>Classic dish:<\/strong> Whole flounder pan-fried in browned butter with lemon and capers \u2013 a timeless Norwegian classic.<\/li>\n          <li><strong>Nutrition:<\/strong> Very low fat, high protein. Good source of omega-3, selenium and vitamin D.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/European-flounder-Platichthys-flesus.webp\" alt=\"European Flounder \u2013 Platichthys flesus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/flounder -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"hvitting\" aria-label=\"Anchor: Whiting\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Whiting <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Merlangius merlangus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The lighter relative of cod \u2013 quick to catch, mild in flavour, and a popular first encounter with fjord fishing.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Slender body with silvery skin, a small chin barbel and three dorsal fins \u2013 typical of the cod family. A distinctive black spot at the base of the pectoral fin. Large eyes.<\/li>\n          <li><strong>Size:<\/strong> Typically 20\u201340 cm. Can reach 70 cm and weigh over 3 kg, though such specimens are rare.<\/li>\n          <li><strong>Behaviour:<\/strong> Benthopelagic \u2013 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>Depth:<\/strong> 10\u2013200 metres, typically 20\u2013100 metres. Moves shallower at night \u2013 goes deeper during the day.<\/li>\n          <li><strong>Fjord occurrence:<\/strong> Found regularly in the Trondheim Fjord, particularly near sandy and muddy bottom edges and areas with abundant small fish.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> White, flaky and mild flesh \u2013 delicate flavour without the strong fish taste that many want to avoid. Considered one of the most enjoyable species in the cod family.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent in fish soup, pan-fried or battered. Good for children and anyone who prefers mild fish. Best eaten fresh \u2013 the flesh is soft and should be cooked promptly after the catch.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish, rich in protein, B vitamins and selenium. Low fat content.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 32 cm (\u00a7 47, no. 6 \u2013 applies throughout Norway).<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline. Nets and trawl are not permitted.<\/li>\n          <li><strong>Conservation:<\/strong> The stock is monitored. The species has no tourist fishing quota, but the minimum size limit applies.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch whiting<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round, but autumn and winter tend to be best \u2013 whiting moves shallower into the fjords as water temperature drops.<\/li>\n          <li><strong>Depth:<\/strong> 20\u201370 metres is a good starting point. Experiment \u2013 whiting shifts depth throughout the day.<\/li>\n          <li><strong>Technique:<\/strong> Natural bait along the bottom works best \u2013 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.<\/li>\n          <li><strong>Tip:<\/strong> Whiting often schools. Catch one and there are likely more at the same depth. Keep the bait still \u2013 they are not shy about biting.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. The flesh is soft \u2013 use a sharp knife and cook the same day for best flavour.<\/li>\n          <li><strong>Classic dish:<\/strong> Battered whiting with butter and lemon is a simple and satisfying classic. Also works well in fish soup or steamed with vegetables.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, very low fat. Good source of B12, phosphorus and selenium.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Whiting-Merlangius-merlangus.webp\" alt=\"Whiting \u2013 Merlangius merlangus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/whiting -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"kveite\" aria-label=\"Anchor: Atlantic halibut\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Atlantic Halibut <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Hippoglossus hippoglossus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as hellefisk \u2013 the world's largest bony fish and the ultimate catch for any sport angler in Norwegian waters.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Long, oval and powerfully flattened body. Upper side dark brown to olive green, underside white. Both eyes on the right side \u2013 as with all flatfish.<\/li>\n          <li><strong>Size:<\/strong> Can exceed 3.5 metres and approach 300 kg. Females grow significantly larger than males. Lives up to 60 years.<\/li>\n          <li><strong>Behaviour:<\/strong> Young halibut stay in shallow water (under 50 metres). Large individuals live at 300\u20132,000 metres depth. A dedicated predator \u2013 hunts bottom fish, pelagic fish and crustaceans. Highly sedentary and rarely travels long distances.<\/li>\n          <li><strong>Sexual maturity:<\/strong> Males at approx. 1.2 metres (15\u201319 kg), females at approx. 1.6 metres (40\u201350 kg) \u2013 both at 8\u201310 years of age. The slow maturation makes the species vulnerable to overfishing.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> Both sides of the North Atlantic \u2013 from Svalbard and Greenland in the north to the Bay of Biscay in the south. Spawns at 300\u2013700 metres depth in troughs along the coast and in fjords.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> 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.<\/li>\n          <li><strong>Spawning period:<\/strong> December to March \u2013 coincides with the closed season.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a sweet and delicate flavour \u2013 firmer and more meaty than cod. Considered one of Norway's finest food fish and priced accordingly (300\u2013500 NOK\/kg for fillet).<\/li>\n          <li><strong>Preparation:<\/strong> Perfect pan-fried with browned butter, or oven-baked at low heat. Tolerates simple cooking methods well \u2013 the raw ingredient needs little help.<\/li>\n          <li><strong>Note:<\/strong> The Institute of Marine Research recommends avoiding large individuals over approx. 40 kg \u2013 older fish may accumulate environmental contaminants and the flesh can become coarse and dry.<\/li>\n          <li><strong>Nutrition:<\/strong> Approx. 20 g protein per 100 g. Rich in B vitamins, selenium and omega-3.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 84 cm and 7.2 kg \u2013 both requirements must be met (\u00a7 47, no. 9). Halibut below minimum size must always be released, even if it does not survive \u2013 no exceptions.<\/li>\n          <li><strong>Closed season:<\/strong> Fishing for halibut is prohibited from 20 December to 31 March throughout Norway. The closure protects the fish during spawning.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> The stock is classified as rebuilding after decades of overfishing. Strictly regulated \u2013 handle with care and release what you do not need.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch halibut<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> April to November (outside the closed season). Summer months offer the best conditions \u2013 younger halibut move into shallower water. August and September are peak season for larger individuals.<\/li>\n          <li><strong>Depth:<\/strong> Younger fish at 20\u2013100 metres. Larger individuals at 100\u2013500 metres and deeper. Use the echo sounder actively \u2013 look for large echoes close to the bottom.<\/li>\n          <li><strong>Technique:<\/strong> Large bait is key \u2013 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.<\/li>\n          <li><strong>Tip:<\/strong> Halibut is not a common bycatch \u2013 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Filleting:<\/strong> Halibut yields four fillets \u2013 two from the upper side, two from the lower. Thicker fillets should be fried slowly at medium-low heat to retain moisture.<\/li>\n          <li><strong>Classic dish:<\/strong> Halibut steak with browned butter, capers and lemon. Or oven-baked with fennel and white wine. Simple is best.<\/li>\n          <li><strong>Nutrition:<\/strong> Approx. 20 g protein per 100 g, low fat, rich in selenium, B12 and omega-3.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Atlantic-Halibut-Hippoglossus-hippoglossus.webp\" alt=\"Atlantic Halibut \u2013 Hippoglossus hippoglossus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/halibut -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"laks\" aria-label=\"Anchor: Atlantic salmon\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Atlantic Salmon <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Salmo salar)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Norway's most iconic fish species \u2013 with a life journey between fjord and mountain that has fascinated people for thousands of years.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> 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).<\/li>\n          <li><strong>Size:<\/strong> Typically 70\u2013100 cm and 3\u201315 kg. Can exceed 150 cm and weigh over 30 kg.<\/li>\n          <li><strong>Behaviour:<\/strong> Anadromous \u2013 born in freshwater, migrates to sea after 1\u20133 years, and returns to its birth river to spawn after 1\u20134 years at sea. At sea it feeds on fish and crustaceans and grows rapidly. Salmon are extremely faithful to their birth river \u2013 they find their way back to the exact river they came from.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Salmon is caught at sea in and around the Trondheim Fjord through summer and autumn.<\/li>\n          <li><strong>Tr\u00f8ndelag:<\/strong> The region has a number of excellent salmon rivers. River fishing requires a separate fishing permit and local authorisation.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> 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.<\/li>\n          <li><strong>Preparation:<\/strong> Pan-fried, oven-baked, smoked or cured \u2013 salmon is versatile and forgiving to cook. Do not overcook \u2013 a core temperature of 50\u201355\u00b0C gives a moist result.<\/li>\n          <li><strong>Nutrition:<\/strong> Very rich in omega-3 fatty acids, vitamin D, B12 and selenium. One of the most nutritious fish you can catch.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> No nationally defined minimum size at sea for salmon \u2013 but local regulations and river-specific rules may set their own requirements. Always check current local rules.<\/li>\n          <li><strong>Closed season at sea \u2013 Tr\u00f8ndelag:<\/strong> Fishing for salmon at sea with rod and handline is prohibited from <strong>1 March to 31 May<\/strong> in Tr\u00f8ndelag. Sea fishing is permitted outside this closed period.<\/li>\n          <li><strong>100-metre rule:<\/strong> Fishing is not permitted within 100 metres of a river mouth or the boundary between river and sea.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear at sea \u2013 rod or handline. River fishing requires a fishing permit and is tied to landowner rights \u2013 it is not included in boat rental with us.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch salmon at sea<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> June to October in the Trondheim Fjord. Salmon is available at sea on its way to and from spawning rivers through summer and autumn.<\/li>\n          <li><strong>Technique:<\/strong> 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 \u2013 salmon rarely feed deep at sea.<\/li>\n          <li><strong>Bait:<\/strong> Bright spinners imitating herring or sprat work well. Red and orange colours are effective in dark water. Experiment \u2013 salmon can be selective.<\/li>\n          <li><strong>Tip:<\/strong> Salmon at sea is less predictable than in a river. A catch is an exceptional experience \u2013 but do not expect to fill the boat.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Wild vs. farmed:<\/strong> Wild-caught salmon has firmer flesh and deeper flavour. Use simple preparation to let the raw ingredient speak for itself.<\/li>\n          <li><strong>Classic dish:<\/strong> Salmon pan-fried on the skin with lemon butter and dill \u2013 a Norwegian classic. Or cured overnight with salt, sugar and dill.<\/li>\n          <li><strong>Smoking:<\/strong> Wild-caught salmon is excellent for cold smoking. A whole smoked side keeps for several days in the refrigerator.<\/li>\n          <li><strong>Nutrition:<\/strong> High in omega-3, vitamin D and B12. Approx. 20 g protein per 100 g.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Atlantic-Salmon-Salmo-salar.webp\" alt=\"Atlantic Salmon \u2013 Salmo salar\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/salmon -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"lange\" aria-label=\"Anchor: Ling\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Ling <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Molva molva)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">One of the largest predators in the cod family \u2013 long, powerful and a genuine challenge in deep water.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Long, slender body \u2013 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.<\/li>\n          <li><strong>Size:<\/strong> Can reach up to 2 metres and weigh up to 45 kg. Typical sport fishing size is 60\u2013120 cm.<\/li>\n          <li><strong>Behaviour:<\/strong> Pronounced bottom fish \u2013 prefers hard substrate, rocky reefs and wrecks at 100\u2013400 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> North-eastern Atlantic from the Barents Sea and Iceland southward to the Bay of Biscay. Common along the entire Norwegian coast \u2013 most abundant between Vester\u00e5len and Stadt, but well represented in Tr\u00f8ndelag.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Ling is recorded as a permanent species in the Trondheim Fjord. The fjord's deep sections and hard bottom conditions provide good habitat.<\/li>\n          <li><strong>Spawning:<\/strong> Congregates on spawning grounds in winter and spring \u2013 making it easier to locate for sport anglers during this period.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a mild flavour \u2013 similar to cod but firmer in structure. Highly regarded as a food fish, and traditionally used for stockfish in some regions.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent pan-fried, steamed or oven-baked. Takes strong flavours well \u2013 garlic, butter and herbs. Also well suited to fish soup and stews.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish, rich in protein, B vitamins and selenium.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> No minimum size limit for ling in Norway. Sustainable practice recommended \u2013 release what you do not need.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> Slow-growing species with late sexual maturity \u2013 vulnerable to sustained fishing pressure. Stocks are monitored.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch ling<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round. Winter and spring produce the largest individuals \u2013 the fish congregates on spawning grounds and is easier to find. Summer is practical for deep-water fishing from a boat in calm conditions.<\/li>\n          <li><strong>Depth:<\/strong> 100\u2013400 metres is the core range. Use the echo sounder actively \u2013 look for hard bottom, rocky reef and wrecks. Ling holds tight to structures.<\/li>\n          <li><strong>Technique:<\/strong> Natural baitfish is by far the most effective. Mackerel in pieces \u2013 or a whole half \u2013 and herring work best. Lower to the bottom, let it rest briefly, then lift 4\u20135 metres and drop again. The movement creates sound and disperses scent \u2013 ling responds to both.<\/li>\n          <li><strong>Tip:<\/strong> A teaspoon attractor, coloured beads or a small flasher above the hook increases visibility in dark deep water. Ling bites decisively \u2013 you will know when it takes.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. The flesh is firm and keeps well \u2013 can be stored a few days in the refrigerator without losing quality.<\/li>\n          <li><strong>Classic dish:<\/strong> Ling fillet pan-fried in butter with capers and lemon. Or steamed with fennel and white wine. Takes strong flavours better than cod.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, low fat, rich in B12, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Ling-Molva-molva.webp\" alt=\"Ling \u2013 Molva molva\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/ling -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"lyr\" aria-label=\"Anchor: Pollack\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Pollack <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Pollachius pollachius)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The sprinter of the cod family \u2013 fast, hard-fighting and one of the most active predators in Norwegian coastal waters during summer.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> 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 \u2013 which has a straight lateral line.<\/li>\n          <li><strong>Size:<\/strong> Typically 40\u201375 cm. Can reach 130 cm and weigh 12\u201318 kg. Fast-growing and relatively short-lived \u2013 maximum approx. 15 years.<\/li>\n          <li><strong>Behaviour:<\/strong> Pelagic to semidemersal \u2013 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Pollack is recorded as a permanent species in the Trondheim Fjord and along the Tr\u00f8ndelag coast. Found near skerries, underwater structures and in the upper water layers in summer.<\/li>\n          <li><strong>Seasonal movement:<\/strong> In summer pollack moves shallow towards the shore. In winter it goes deeper and becomes pelagic at 100\u2013200 metres.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a mild and delicate flavour. Similar to cod but slightly firmer. An underrated food fish \u2013 highly appreciated by those who know it.<\/li>\n          <li><strong>Preparation:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish, rich in protein, B vitamins and selenium.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> No minimum size limit for pollack in Norway. Sustainable practice recommended.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> Classified as LC (Least Concern) on the Norwegian Red List. The stock is monitored but considered robust.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch pollack<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> May to October. Pollack thrives in warmer water and is most accessible in shallow water in summer \u2013 can come right in towards the shore and surface.<\/li>\n          <li><strong>Depth:<\/strong> 10\u2013100 metres in summer. Winter and early spring: go deeper, 100\u2013200 metres. Follow the thermoclines \u2013 pollack gathers where feeding is good.<\/li>\n          <li><strong>Technique:<\/strong> Rubber jigs and soft plastic lures in colour are very effective \u2013 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.<\/li>\n          <li><strong>Tip:<\/strong> 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 \u2013 enjoy the fight while it lasts.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. The flesh is firm and white \u2013 keeps well for a few days in the refrigerator.<\/li>\n          <li><strong>Classic dish:<\/strong> Pollack fillet pan-fried in butter with lemon and parsley \u2013 simple and flavourful. Also works well in fish soup, fish gratin or battered.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, low fat. Good source of B12, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Pollack-Pollachius-pollachius.webp\" alt=\"Pollack \u2013 Pollachius pollachius\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/pollack -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"lysing\" aria-label=\"Anchor: Hake\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Hake <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Merluccius merluccius)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as lysing \u2013 the night hunter with razor-sharp teeth, impressive fighting spirit and one of the finest-tasting fish in Norwegian waters.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> 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.<\/li>\n          <li><strong>Size:<\/strong> Typically 50\u2013100 cm. Can reach 140 cm and weigh over 15 kg. Lives up to 12 years.<\/li>\n          <li><strong>Behaviour:<\/strong> Pronounced nocturnal predator. Spends the day near the bottom at 100\u2013300 metres depth \u2013 moves higher in the water column at night to hunt. Takes fish, shrimp and krill. Always attacks from below.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Hake is recorded as a permanent species in the Trondheim Fjord. The fjord's deep sections and rich prey populations provide good conditions.<\/li>\n          <li><strong>Spawning:<\/strong> In Norwegian fjords along the south and west coasts and in the North Sea, at approx. 200 metres depth.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a delicate and mild flavour. Considered by many to be one of the finest food fish in Norwegian waters \u2013 on a par with halibut in quality.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent pan-fried, grilled or steamed. Takes strong flavours well \u2013 white wine, lemon sauce and herbs complement the flavour. Widely used in fish soup and Spanish tapas dishes.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish, rich in protein, B vitamins, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 30 cm (\u00a7 47, no. 12 \u2013 applies throughout Norway).<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> The stock is monitored. Northern hake is expected to benefit from climate change by 2050. Sustainable practice recommended.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch hake<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Spring to autumn. Night fishing gives clearly the best results \u2013 hake is primarily nocturnal and hunts in the upper water layers after dark.<\/li>\n          <li><strong>Depth:<\/strong> 100\u2013300 metres during the day. At night it moves shallower \u2013 30\u201380 metres is often effective after dark.<\/li>\n          <li><strong>Technique:<\/strong> 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 \u2013 <strong>do not<\/strong> lift the rod immediately. Wait until the fish accelerates towards the depths and you feel solid resistance, then strike.<\/li>\n          <li><strong>Warning:<\/strong> 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Be careful when gutting \u2013 the teeth are sharp even in a dead fish. The flesh is firm and white and separates cleanly from the bones.<\/li>\n          <li><strong>Classic dish:<\/strong> Hake fillet pan-fried with white wine and parsley. Or oven-baked with tomato, garlic and olive oil \u2013 the species is central to southern Norwegian and Spanish cooking.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, very low fat. Good source of B12, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/European-Hake-Merluccius-merluccius.webp\" alt=\"Hake \u2013 Merluccius merluccius\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/hake -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"makrell\" aria-label=\"Anchor: Mackerel\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Mackerel <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Scomber scombrus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The summer fish above all others \u2013 fast, aggressive and easy to catch. The first fish for many, and always worth the trip.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Spindle-shaped body with metallic sheen and distinctive dark, wavy stripes along the back. Belly pale and shining. No swim bladder \u2013 must keep moving constantly to stay up in the water column.<\/li>\n          <li><strong>Size:<\/strong> Typically 30\u201350 cm. Can reach 66 cm and weigh over 3 kg. Sexually mature at approx. 4 years or 30 cm.<\/li>\n          <li><strong>Behaviour:<\/strong> Pelagic schooling fish. In summer it lives in the upper water layers along the coast. In winter it moves offshore and descends to 200\u2013250 metres. Prefers water temperatures above 6\u00b0C. Feeds on plankton, krill and small fish.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> North-eastern Atlantic from North Africa to Iceland and the Barents Sea. Common along the entire Norwegian coast in summer.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> 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.<\/li>\n          <li><strong>Season:<\/strong> Arrives on the Norwegian coast from the south in May\u2013June. Best fishing July\u2013September. Moves out again as the water cools into autumn.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, fatty flesh with a strong and distinctive flavour. One of the most nutritious fish that exists \u2013 rich in omega-3, vitamin D and B12.<\/li>\n          <li><strong>Preparation:<\/strong> 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.<\/li>\n          <li><strong>Tip:<\/strong> Mackerel should be prepared as quickly as possible after the catch \u2013 quality deteriorates fast. Clean and chill immediately for the best result.<\/li>\n          <li><strong>Nutrition:<\/strong> Approx. 18\u201320 g protein per 100 g. Very rich in omega-3, vitamin D and B12.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 30 cm (\u00a7 47, no. 13) \u2013 but mackerel caught with hook or net is <strong>exempt from minimum size rules<\/strong> (\u00a7 48). Ordinary sport fishing is therefore not restricted by a minimum size in practice.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> The mackerel stock is robust and tolerates heavy recreational fishing pressure. Regulated by international quotas for commercial fishing. ICES monitors the stocks.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch mackerel<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> July\u2013September. When the shoal is in, there is scarcely an easier species to catch. Look for surface ripples and diving birds \u2013 a sure sign that mackerel is chasing near the surface.<\/li>\n          <li><strong>Depth:<\/strong> The upper 20\u201330 metres in summer. Once you find the shoal, stay at the same depth.<\/li>\n          <li><strong>Technique from a boat:<\/strong> Trolling with a mackerel string or spinner behind a slow-moving boat is classic and effective \u2013 covers a lot of water and finds the shoal. Jigging from a stationary boat works just as well once the shoal is located.<\/li>\n          <li><strong>Technique from shore:<\/strong> Spinner with a string of hooks \u2013 cast long and retrieve fast with jerking movements through the whole water column. A zigzag movement from bottom to surface is effective.<\/li>\n          <li><strong>Tip:<\/strong> Mackerel bites at almost anything that shines and moves. Black hooks work surprisingly well. Catch one and the shoal is there \u2013 cast again immediately.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Fast and easy. Clean immediately after the catch and put on ice \u2013 mackerel deteriorates quickly in quality.<\/li>\n          <li><strong>Classic dish:<\/strong> Fresh mackerel grilled over coals with salt, pepper and lemon. Or pan-fried whole with butter and dill. Smoked mackerel is a Norwegian classic \u2013 both cold-smoked and hot-smoked work excellently.<\/li>\n          <li><strong>Nutrition:<\/strong> One of the most nutritious fish in Norwegian waters. High in omega-3, vitamin D and B12. Recommended 2\u20133 times per week by health authorities.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Mackerel-Scomber-scombrus.webp\" alt=\"Mackerel \u2013 Scomber scombrus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/mackerel -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"rodspette\" aria-label=\"Anchor: European plaice\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>European Plaice <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Pleuronectes platessa)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The red-spotted flatfish \u2013 easy to identify, simple to catch and one of the very best on the plate.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Flat, oval body with both eyes on the right side. Upper side brown to grey with distinctive red or orange spots \u2013 reliable identification features that distinguish plaice from other flatfish. Smooth skin on the eye side. Underside white.<\/li>\n          <li><strong>Size:<\/strong> Typically 30\u201350 cm and approx. 1 kg. Can reach 95 cm and weigh over 7 kg. Norwegian record: 5.2 kg.<\/li>\n          <li><strong>Behaviour:<\/strong> Lives on sandy bottom down to 250 metres depth. In summer shallow and coastal, in winter deeper. Nocturnal \u2013 hunts bristle worms, mussels, sand worms and crustaceans. Can come up on sandy beaches at high tide and tolerates brackish water.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> North-eastern Atlantic from the Barents Sea to the Mediterranean. Common along the entire Norwegian coast \u2013 most abundant in the North Sea, but well represented in the Trondheim Fjord and along the Tr\u00f8ndelag coast.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Plaice is found on sandy bottom in the fjords and along the coast of Tr\u00f8ndelag. Moves into shallow water in summer \u2013 accessible to boat anglers from July.<\/li>\n          <li><strong>Spawning:<\/strong> February\u2013April at 50\u2013200 metres depth. The closed season coincides with spawning time.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Delicate, white flesh with a mild and fine flavour. Regarded as one of the best flatfish \u2013 firmer than flounder and more aromatic than dab.<\/li>\n          <li><strong>Preparation:<\/strong> Classic battered and fried \u2013 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish, rich in protein, vitamins A and D, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 29 cm (\u00a7 47, no. 18 \u2013 applies throughout Norway).<\/li>\n          <li><strong>Closed season \u2013 Tr\u00f8ndelag:<\/strong> Plaice is protected in Tr\u00f8ndelag from <strong>1 March to 30 June<\/strong>, and fishing for the species is not permitted during this period. In <strong>Borgenfjorden<\/strong> (Inder\u00f8y \u2013 Steinkjer) an extended local closure applies from <strong>1 February to 30 June<\/strong>.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> The stock is monitored by ICES and the Norwegian Directorate of Fisheries. The closure was introduced following historical overfishing.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch plaice<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> July to December in Tr\u00f8ndelag (after the closed season). Summer months are best \u2013 the fish moves shallow towards shore and is easily accessible from a boat.<\/li>\n          <li><strong>Depth:<\/strong> 5\u201360 metres. Look for even sandy bottom, ideally with some gravel and shell. Avoid dense weed and rock \u2013 plaice keeps to soft bottoms.<\/li>\n          <li><strong>Technique:<\/strong> Bottom fishing with natural bait is by far the most effective. Bristle worms, blue mussels and shrimp are the preferred bait. Use a <strong>small hook (size 6)<\/strong> \u2013 plaice has a small mouth. Let the bait rest still, lifting it gently from time to time.<\/li>\n          <li><strong>Tip:<\/strong> Plaice bites gently \u2013 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. Four fillets \u2013 two from each side. The skin sits loosely and is easily removed after a brief blanching or careful cutting.<\/li>\n          <li><strong>Classic dish:<\/strong> Battered plaice fillet pan-fried in butter with lemon and capers \u2013 a timeless dish. Or steamed whole with dill and butter. Fish and chips is the British version with the same starting point.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, low fat. Good source of vitamin D, selenium and B12.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/European-Plaice-Pleuronectes-platessa.webp\" alt=\"European Plaice \u2013 Pleuronectes platessa\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/plaice -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"sei\" aria-label=\"Anchor: Saithe\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Saithe <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Pollachius virens)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as coalfish \u2013 a year-round species, a strong fighter and one of the most underrated food fish along the Norwegian coast.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Slender, powerful body with a dark, almost black back and silvery sides. Straight lateral line \u2013 the surest identification feature distinguishing saithe from pollack, which has a curved lateral line. No chin barbel. Pointed snout.<\/li>\n          <li><strong>Size:<\/strong> Typically 60\u201390 cm. Can reach 130 cm and weigh over 20 kg. Large saithe over 10 kg are not uncommon in Tr\u00f8ndelag in autumn.<\/li>\n          <li><strong>Behaviour:<\/strong> Pelagic schooling fish \u2013 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 Tr\u00f8ndelag and northern Norway.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> North-eastern Atlantic from Spain to the Barents Sea. Found along the entire Norwegian coast, around Iceland, the Faroe Islands and Canada.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Saithe is one of the most abundant species in the Trondheim Fjord \u2013 recorded as a permanent stock species. Present in the fjord and along the coast year-round, with best availability from spring to autumn.<\/li>\n          <li><strong>Seasonal pattern:<\/strong> In autumn large oceanic individuals approach the coast. In winter and cold periods saithe moves deeper \u2013 typically 100\u2013200 metres along bottoms and ledges inside the fjords.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Darker flesh than cod and haddock with a stronger and more pronounced flavour. Firmer texture \u2013 holds its shape well during cooking. Significantly underrated as a food fish.<\/li>\n          <li><strong>Preparation:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish with high protein content, rich in B vitamins, selenium and omega-3.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 45 cm north of 62\u00b0N (\u00a7 47, no. 20a) \u2013 applies to the Trondheim Fjord and Tr\u00f8ndelag. Saithe for own household consumption is exempt from minimum size rules (\u00a7 48).<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> Saithe is one of Norway's most important commercial species. Stocks are monitored by Norwegian and international authorities. Quota systems ensure sustainable harvesting.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch saithe<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round \u2013 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.<\/li>\n          <li><strong>Depth:<\/strong> Varies through the day and season \u2013 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\u2013200 metres.<\/li>\n          <li><strong>Technique:<\/strong> 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 \u2013 find one and there are more.<\/li>\n          <li><strong>Tip:<\/strong> Tidal channels, deep ledges and places where the bottom rises are classic saithe locations. Tides affect bite patterns \u2013 saithe is most active when the current is strongest.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. The flesh is firm and dark \u2013 separates easily from the bones. Keeps well in the refrigerator for a few days.<\/li>\n          <li><strong>Classic dish:<\/strong> Saithe stew with root vegetables and cream \u2013 a Norwegian winter classic. Or grilled saithe fillet with mustard sauce and potatoes. Smoked saithe on rye bread is an everyday favourite.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, low fat. Good source of B12, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Saithe-Coalfish-Pollachius-virens.webp\" alt=\"Saithe \u2013 Pollachius virens\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/saithe -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"sild\" aria-label=\"Anchor: Herring\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Herring <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Clupea harengus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The silver of the sea \u2013 a cornerstone of Norwegian food culture for a thousand years, and the best bait you can have in the boat.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> 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.<\/li>\n          <li><strong>Size:<\/strong> Typically 20\u201335 cm and under 500 g. Can reach 45 cm. Norwegian record: 720 g.<\/li>\n          <li><strong>Behaviour:<\/strong> Pelagic schooling fish \u2013 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> Northern Atlantic Ocean \u2013 the North Sea, the Norwegian Sea and the Barents Sea. In Norway both coastal herring and the large Norwegian spring-spawning stock are found.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Trondheim Fjord herring is a distinct population unit with its own minimum size limit \u2013 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.<\/li>\n          <li><strong>Spawning:<\/strong> Coastal herring spawns along the coast. Norwegian spring-spawning herring spawns on banks west of Norway from February to March.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Fatty, flavourful flesh with a characteristic herring taste. One of Norway's most traditional food fish \u2013 eaten for thousands of years along the coast.<\/li>\n          <li><strong>Preparation:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Very rich in omega-3 fatty acids, vitamin D and B12. One of the most nutritious fish in Norwegian waters.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size \u2013 Trondheim Fjord:<\/strong> 23 cm (\u00a7 47, no. 21c \u2013 special rule for Trondheim Fjord herring). The general rule north of 62\u00b0N is 25 cm.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> International quotas and ICES monitoring regulate the large commercial stocks. Herring is historically one of Norway's most important fish resources \u2013 stocks have gone through dramatic fluctuations and are closely monitored.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch herring<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Winter and spring are peak season when large shoals move in towards the coast and fjords. Herring is also caught through summer and autumn.<\/li>\n          <li><strong>Technique:<\/strong> A herring jig \u2013 a line of small hooks on a single trace \u2013 is the most effective and traditional method. Lower to where the echo sounder shows the shoal and retrieve gently. <strong>Do not pull too hard<\/strong> \u2013 herring has a soft mouth and shakes off easily with too fast a retrieve.<\/li>\n          <li><strong>Locating:<\/strong> Use the echo sounder actively \u2013 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.<\/li>\n          <li><strong>As bait:<\/strong> Fresh herring is the best bait for halibut, ling, anglerfish and cod. Catch a supply of herring early in the trip \u2013 the rest of the fishing day will be better for it.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Fresh herring:<\/strong> Clean and pan-fry whole in butter with salt and pepper \u2013 fresh herring pan-fried is a genuine Norwegian classic that hardly anyone makes any more. Worth experiencing.<\/li>\n          <li><strong>Tradition:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Very rich in omega-3, vitamin D and B12. Approx. 17 g protein per 100 g. Recommended 2\u20133 times per week by health authorities.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Herring-Clupea-harengus.webp\" alt=\"Herring \u2013 Clupea harengus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/herring -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"sjoorret\" aria-label=\"Anchor: Sea trout\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Sea Trout <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Salmo trutta)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">The anadromous brown trout \u2013 river and fjord in one and the same fish, and one of Norwegian sport anglers' most beloved species.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Silver-bright body with dark and red spots at sea \u2013 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.<\/li>\n          <li><strong>Size:<\/strong> Typically 0.5\u20134 kg. Can exceed 10 kg in some rivers and fjords.<\/li>\n          <li><strong>Behaviour:<\/strong> Spawns in freshwater, grows up in the river, migrates to sea after 1\u20133 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> Along the entire Norwegian coast \u2013 highest density from Rogaland to Troms. Associated with rivers with good spawning grounds and sheltered fjords and coastal areas for feeding.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Sea trout is found in and around the Trondheim Fjord, but the stock is classified as <strong>critically endangered<\/strong> by TOFA. The species' condition in the fjord requires particular consideration from all anglers.<\/li>\n          <li><strong>Associated rivers:<\/strong> Gaula, Orkla, Stj\u00f8rdalselva and Verdalselva are among the rivers that bring sea trout into the Trondheim Fjord.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Pink to reddish flesh with a mild, delicate flavour and good texture. Wild-caught sea trout is regarded as a delicacy \u2013 firmer and more aromatic than farmed salmon.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent grilled, oven-baked or smoked. Requires little preparation \u2013 the raw ingredient is good enough on its own with butter, lemon and dill.<\/li>\n          <li><strong>Nutrition:<\/strong> Rich in omega-3, vitamin D and B12. High protein content.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> 35 cm (applies to salmon and sea trout at sea).<\/li>\n          <li><strong>Closed season \u2013 Tr\u00f8ndelag:<\/strong> Sea trout and salmon are protected at sea from <strong>1 March to 31 May<\/strong> throughout Tr\u00f8ndelag. Fishing is not permitted during this period.<\/li>\n          <li><strong>100-metre rule:<\/strong> 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\u201331 May).<\/li>\n          <li><strong>Catch and release \u2013 Trondheim Fjord:<\/strong> TOFA recommends that all sea trout caught in the inner Trondheim Fjord (from the Orkanger inlet and inward) be released \u2013 <strong>year-round<\/strong>, regardless of the closed season. The stock is critically endangered and deserves this consideration.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear at sea \u2013 rod or handline. River fishing requires a fishing permit and is not included in boat rental.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch sea trout<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> 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.<\/li>\n          <li><strong>Location:<\/strong> Transitions from shallow to deep water (the slope), skerries, islets and tidal channels. Sea trout tends to stay near river mouths \u2013 but remember the 100-metre rule.<\/li>\n          <li><strong>Technique:<\/strong> Spinner and wobbler cast along transition zones gives the best results. Fish slower than you think necessary \u2013 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.<\/li>\n          <li><strong>Tip:<\/strong> Use polarised glasses and survey the area from a vantage point before you start fishing. Fish through the whole water column \u2013 sea trout can hold both shallow and deeper depending on time of year and time of day.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Easy to fillet. The flesh is firm and pink \u2013 separates cleanly from the bones.<\/li>\n          <li><strong>Classic dish:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> High in omega-3, vitamin D and B12. Approx. 20 g protein per 100 g.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Sea-Trout-Salmo-trutta.webp\" alt=\"Sea Trout \u2013 Salmo trutta\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/sea trout -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"steinbit\" aria-label=\"Anchor: Atlantic wolffish\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Atlantic Wolffish <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Anarhichas lupus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as sea cat \u2013 one of the fjord's most distinctive bottom fish, with jaws that crush crabs and flesh that surprises everyone who tries it.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Elongated, eel-like body with a broad, powerful head and thick, rounded teeth \u2013 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.<\/li>\n          <li><strong>Size:<\/strong> Typically 3\u201310 kg. Can reach 125 cm and weigh over 20 kg.<\/li>\n          <li><strong>Behaviour:<\/strong> Highly sedentary bottom fish \u2013 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\u2013February at 40\u2013200 metres depth \u2013 the male guards the eggs.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> Northern Atlantic \u2013 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 Tr\u00f8ndelag northward.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Wolffish is recorded as a permanent species in the Trondheim Fjord. The deep sections with rocky bottom and rich benthic fauna provide good habitat.<\/li>\n          <li><strong>Ecological role:<\/strong> Wolffish keeps sea urchin populations in check \u2013 and thereby protects the kelp forest. A species that matters more to the fjord ecosystem than most people realise.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> Firm, white flesh with a mild and delicate flavour. Holds its shape perfectly during frying and in stews \u2013 does not fall apart like cod can. Once considered a trash fish, today sought after by chefs and home cooks alike.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent pan-fried in browned butter with thyme, oven-baked, in a wok or stew. Takes strong flavours well \u2013 garlic, chilli and citrus are classic partners.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean white fish with high protein content. Rich in B vitamins, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> No minimum size limit for wolffish in Norway. Sustainable practice recommended \u2013 release what you do not need.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> Sedentary species with slow sexual maturity \u2013 vulnerable to local fishing pressure. The stock is monitored. Three Norwegian species: spotted wolffish (most common), atlantic wolffish and broadhead wolffish.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch wolffish<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round. Best availability outside the spawning period (November\u2013February) \u2013 avoid disturbing spawning pairs on the bottom during this period.<\/li>\n          <li><strong>Depth:<\/strong> 20\u2013200 metres is the core range. Use the echo sounder to find rocky bottom and hard substrate \u2013 wolffish keeps to rocky bottom with kelp and shelter.<\/li>\n          <li><strong>Technique:<\/strong> Natural bait on the bottom is most effective \u2013 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.<\/li>\n          <li><strong>Warning:<\/strong> Wolffish jaws are extremely powerful \u2013 do not put your fingers near its mouth, whether alive or freshly dead. Use pliers to remove the hook.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> The skin is tough and should be removed \u2013 easiest with a sharp knife from the tail towards the head. The flesh is firm and white and separates cleanly from the bones.<\/li>\n          <li><strong>Classic dish:<\/strong> Wolffish fillet pan-fried in butter with garlic and thyme \u2013 simple and very good. Or oven-baked with tomato and capers. Also works well in fish soup where the flesh holds its shape.<\/li>\n          <li><strong>Nutrition:<\/strong> High protein, low fat. Good source of B12, selenium and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Atlantic-Wolffish-Anarhichas-lupus.webp\" alt=\"Atlantic Wolffish \u2013 Anarhichas lupus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/wolffish -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"torsk\" aria-label=\"Anchor: Atlantic cod\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Atlantic Cod <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Gadus morhua)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Norway's national fish \u2013 a year-round species, an opportunistic feeder and easy to catch. The fish that built a nation.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Powerful body with three dorsal fins and two anal fins. Chin barbel \u2013 a reliable identification feature. Colour ranges from olive green and brown to reddish with a marbled pattern and pale belly. Distinct lateral line.<\/li>\n          <li><strong>Size:<\/strong> Typically 40\u2013100 cm. Can reach 180 cm and weigh over 50 kg. Lives up to 40 years.<\/li>\n          <li><strong>Behaviour:<\/strong> Opportunistic predator \u2013 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\u2013March.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> The entire northern Atlantic Ocean, from North America to the Barents Sea. Along the entire Norwegian coast from Skagerrak to Finnmark.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Cod is one of the most common species in the Trondheim Fjord and along the Tr\u00f8ndelag coast. Coastal cod is present in the fjord year-round \u2013 in winter it moves right in towards the shore.<\/li>\n          <li><strong>Seasonal pattern:<\/strong> In winter coastal and shallow during spawning (January\u2013March). Spring and autumn along transition zones between outer and inner waters. In summer typically deeper and more dispersed.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> White, flaky flesh with a mild and clean flavour \u2013 the reference fish that everything else is compared to. Fresh cod is one of the simplest and finest raw ingredients in Norwegian cooking.<\/li>\n          <li><strong>Preparation:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Very lean white fish. Approx. 18 g protein per 100 g. Rich in B12, selenium, iodine and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size \u2013 Trondheim Fjord:<\/strong> Within 4 nautical miles of the baseline: <strong>55 cm<\/strong> (\u00a7 47, no. 31a-ii). This applies to the Trondheim Fjord and coastal waters around Vanvikan. Outside 4 nautical miles: 44 cm.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> Coastal cod stocks vary regionally and are closely monitored. The Barents Sea skrei stock is large and MSC-certified. Release undersized fish carefully.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch cod<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round. In winter coastal and shallow. Spring and autumn along ledges and transition zones. Summer typically deeper \u2013 follow the echo sounder.<\/li>\n          <li><strong>Depth:<\/strong> From the shoreline to 100 metres \u2013 found at all depths. Use the echo sounder actively to locate shoals and bottom structure.<\/li>\n          <li><strong>Technique:<\/strong> Pirk with droppers from a boat is the classic method \u2013 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 \u2013 vary movement and depth.<\/li>\n          <li><strong>Tip:<\/strong> Bleed cod immediately \u2013 cut through the throat and hold the fish in the water for a few seconds. Done correctly, the quality of the flesh improves dramatically.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> Bleed immediately, clean and chill quickly. Fresh cod keeps a few days in the refrigerator \u2013 use within 2\u20133 days for the best quality.<\/li>\n          <li><strong>Classic dish:<\/strong> Poached cod with potatoes, carrots and melted butter \u2013 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.<\/li>\n          <li><strong>Nutrition:<\/strong> One of the leanest and most protein-rich fish. Very low fat. Recommended 2\u20133 times per week by health authorities.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Atlantic-Cod-Gadus-morhua.webp\" alt=\"Atlantic Cod \u2013 Gadus morhua\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/cod -->\n\n  <div class=\"hf-fiske-species-divider\" aria-hidden=\"true\" style=\"border:none;border-top:1px solid #d0dce8;margin:20px 0 60px;\"><\/div>\n\n  <div class=\"hf-fiske-anchor\" id=\"uer\" aria-label=\"Anchor: Redfish\"><\/div>\n\n  <div class=\"hf-fiske-species\">\n    <div class=\"hf-fiske-header\">\n      <h2>Redfish <span style=\"font-weight:400; font-size:0.85em; color:#4a5568;\">(Sebastes norvegicus)<\/span><\/h2>\n      <p class=\"hf-fiske-tagline\">Also known as ocean perch \u2013 one of the North Atlantic's oldest and most distinctive deep-water fish, with flesh that surprises with its flavour and colour.<\/p>\n    <\/div>\n    <div class=\"hf-fiske-content-grid\">\n      <div class=\"hf-fiske-block\">\n        <h3>Characteristics and biology<\/h3>\n        <ul>\n          <li><strong>Appearance:<\/strong> Deep-bodied with large eyes and a large mouth \u2013 adaptations to deep-water life in low light. Vivid red to orange-red colour. Spiny dorsal fin. Tough and coarse skin.<\/li>\n          <li><strong>Size:<\/strong> Typically 30\u201360 cm. Can reach 1 metre and weigh over 15 kg. Lives over 60 years \u2013 one of the oldest fish in Norwegian waters.<\/li>\n          <li><strong>Behaviour:<\/strong> Lives at 100\u2013500 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\u20136 mm) in April\u2013May \u2013 does not lay eggs like most other fish.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Distribution<\/h3>\n        <ul>\n          <li><strong>Habitat:<\/strong> 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.<\/li>\n          <li><strong>In the Trondheim Fjord:<\/strong> Redfish is recorded as a permanent species in the Trondheim Fjord. The deep sections of the fjord \u2013 up to 600 metres \u2013 provide good habitat. Spawning grounds: Haltenbanken and Vester\u00e5len.<\/li>\n          <li><strong>Norwegian species:<\/strong> Three Norwegian species \u2013 golden redfish (Sebastes norvegicus, most common), beaked redfish and small redfish. It is the golden redfish described here and sold in Norwegian fish counters.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Culinary value<\/h3>\n        <ul>\n          <li><strong>Flavour and texture:<\/strong> 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 \u2013 and the flavour lives up to the promise.<\/li>\n          <li><strong>Preparation:<\/strong> Excellent pan-fried, oven-baked or in fish soup. Takes simple seasoning well \u2013 butter, lemon and herbs. Also works in a wok and hearty stews.<\/li>\n          <li><strong>Nutrition:<\/strong> Lean to semi-fatty white fish, rich in protein, omega-3, vitamin D and selenium.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>Regulations and conservation<\/h3>\n        <ul>\n          <li><strong>Minimum size:<\/strong> Within 12 nautical miles: <strong>32 cm<\/strong> (\u00a7 47, no. 32b) \u2013 this applies to the Trondheim Fjord. Outside 12 nm: 30 cm.<\/li>\n          <li><strong>Gear for tourists:<\/strong> Foreign guests may only fish with hand-held gear \u2013 rod or handline.<\/li>\n          <li><strong>Conservation:<\/strong> 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.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>How to catch redfish<\/h3>\n        <ul>\n          <li><strong>Best season:<\/strong> Year-round in deep water. Accessibility from a boat depends on weather and the ability to reach deeper areas \u2013 100\u2013500 metres is the core range.<\/li>\n          <li><strong>Depth:<\/strong> 100\u2013500 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.<\/li>\n          <li><strong>Technique:<\/strong> 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.<\/li>\n          <li><strong>Tip:<\/strong> The spines on the dorsal fin are sharp \u2013 handle the fish carefully and use pliers when removing the hook. Bleed immediately for the best flesh quality.<\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"hf-fiske-block\">\n        <h3>In the kitchen<\/h3>\n        <ul>\n          <li><strong>Cleaning:<\/strong> The skin is tough and should be removed. The flesh is firm and pink \u2013 separates cleanly from the bones. The dorsal fin spines are sharp, so take care.<\/li>\n          <li><strong>Classic dish:<\/strong> 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.<\/li>\n          <li><strong>Nutrition:<\/strong> Rich in protein, omega-3, vitamin D and selenium. Good source of B12 and phosphorus.<\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"hf-fiske-photo\">\n      <img decoding=\"async\" src=\"https:\/\/www.hindrumfjordsenter.no\/wp-content\/uploads\/2026\/06\/Redfish-Sebastes-norvegicus.webp\" alt=\"Redfish \u2013 Sebastes norvegicus\" loading=\"lazy\">\n    <\/div>\n  <\/div>\n  <!-- \/redfish -->\n\n<\/div><!-- \/hf-fiske-guide-wrapper -->\n<\/div><!-- \/hf-fiske-index-page -->\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-54a33c4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"54a33c4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5d5827f\" data-id=\"5d5827f\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a6cc453 elementor-widget elementor-widget-html\" data-id=\"a6cc453\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"hf-fiske-index-page\">\n<div class=\"hf-fiske-cta-bottom\">\n\n  <div class=\"hf-fiske-cta-row-bottom\">\n    <a href=\"https:\/\/www.hindrumfjordsenter.no\/en\/sea-fishing-paradise\/booking\/\"\n       class=\"cta-btn cta-blue\"\n       aria-label=\"Send enquiry: fishing and boat\">\n      <i class=\"fas fa-calendar-check\" aria-hidden=\"true\"><\/i>\n      <span>\n        Send enquiry<br>\n        <small>Fishing \u00b7 Boat<\/small>\n      <\/span>\n    <\/a>\n\n    <a href=\"https:\/\/www.hindrumfjordsenter.no\/en\/activities\/fishing_adventures\/fish_names_alphabetically\/\"\n       class=\"cta-btn cta-white\"\n       aria-label=\"Fish names A\u2013Z\">\n      <i class=\"fas fa-fish\" aria-hidden=\"true\"><\/i>\n      <span>\n        Fish names A\u2013Z<br>\n        <small>EN \u00b7 NO \u00b7 Latin \u00b7 DE<\/small>\n      <\/span>\n    <\/a>\n  <\/div>\n\n  <p class=\"hf-fiske-cta-links\">\n    <a class=\"subtle-link\"\n       href=\"https:\/\/www.hindrumfjordsenter.no\/en\/activities\/\"\n       aria-label=\"Back to activities\">\n      Back to activities\n    <\/a>\n  <\/p>\n\n<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b8dda7 elementor-widget elementor-widget-html\" data-id=\"4b8dda7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<script>\n(function () {\n\n  function getHeaderOffset() {\n    const header = document.getElementById(\"masthead\");\n    return header ? 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