Our products | Villaseafood

ATLANTIC SALMON

Villa Seafood offers a range of salmon products in various sizes and packages as per customer requirement. Atlantic Salmon is easy to cook and is used in almost all cuisines around the world because of its great taste, consistency, color and versatility. It can be baked, fried, grilled, broiled, steamed, smoked, microwaved or even be consumed raw. Arctic Fillet is specialized within the production of fillets and portions, and can flexibly help you pack the product you require, the way you require.

Atlantic Salmon is rich in Omega-3 fatty acids, protein and other nutrients, which are all fundamental elements in a healthy diet. On these pages you can find information about our conventional salmon products.

FILLETS

The salmon fillets are made at our processing plant from the freshest raw material to ensure the highest quality possible. The fillets are cut based on a trimming scale from A to F, depending on the customers requirement and packed according to your wish. Kindly refer to our trim guide here for more details.

Post-rigor filets

In order to remove the bones from salmon fillets, the salmon have to be in post rigor-mortis state. This state will happen after 3-4 days, and the fish will then be immediately filleted and the bones will be removed. This is the most common product for customers who need the convenience of not removing the bones themselves.

Pre-rigor

Right after harvesting and gutting, the fish is transported into the filleting facility and starts being processed. It usually takes just under 2 hours from the time the fish is swimming in the water to the moment when the salmon fillet is packed and ready for dispatch.

Arctic Fillet and Wilsgård are located right next door from each other, which allows us the opportunity to offer pre-rigor fillets. Villa Seafood continually works on improving the logistics and production techniques to ensure the freshest possible salmon fillet available.

There are several benefits with pre-rigor fillets:

The freshest possible fillet on the market
Improved food safety and yield
Less handling
Firmer texture
Environmentally friendly (less packaging and water used)

PORTIONS

Salmon portions are made from fillets, they require no further processing and are easy to cook and are perfect for retail, household or HORECA.

The salmon portions are the most convenient products, ready to be cooked straight from the package with no further work having to be done. These portions can be made according to your specifications and needs. We deliver both fresh or frozen portions, packed individually (IVP) or in chainpack, 2-8 portions.

WHOLE SALMON

Villa Seafood offers both HOG (head-on gutted) and HG (head-off gutted) whole salmon. This product can also be delivered fresh or frozen.

Based on the color, consistency and other factors all salmon is graded on a 3-point scale:

Superior quality (SUP)
Ordinary quality (ORD)
Production quality (for domestic customers only)

Sizes vary from 1 to 9 kg fish and are packed according to your specifications and needs.

BY-PRODUCTS

By-products are secondary products received from our production at Arctic Fillet.

These can include:

Backbone
Belly flaps
Heads
Tails
Bits & Pieces
Brown meat
Salmon skin

All above products are normally sold frozen in either 10 kg or 20 kg boxes.

For current offers, pictures and stock levels please contact the sales office at +47 70 17 81 70 or send us an e-mail at sales@villaseafood.com

Did you know?

We have 6 different ways of trimming our salmon (A-F trim). Each style keeps or leaves a part of the fish in relation to the clients demands.

Did you know?

Pre-rigor fillets is the freshest possible fillet on the market. It usually takes under 2 hours from transportation to processing at the filleting facility.

Did you know?

We pack and ship our portion size salmon worldwide, all packed and sealed in special containers to keep freshness level at its peak.

Did you know?

We care about the environment and therefore we pack our by-products and distribute them to processors. Bone, skin and fish heads are all sent to processors. Nothing goes to waste.

ORGANIC SALMON

Organic salmon is farmed under strict regulations and all parts of the value chain is audited against the strict organic standards. The main differences between organic and conventional salmon are:

Feed
Density
Accountability
Philosophy

Organic fillets

The organic salmon fillets made at our processing plant come in various sizes and forms. Only the freshest whole organic salmon is used to ensure highest quality end product. The fillets can be offered both as fresh or frozen, packed in air boxes or special Villa branded boxes.

Our organic fillets are cut based on a trimming scale from A to F. Kindly refer to our trim guide here for more details.

Organic portions

Salmon portions are made from fillets, they require no further processing and are easy to cook and are perfect for retail, household or HORECA.

Organic whole salmon

Villa Seafood offers both HOG (head-on gutted) and HG(head-off gutted) whole organic salmon. This product can also be delivered fresh or frozen.

Based on the color, consistency and other factors all salmon is graded on a 3-point scale:

Superior quality (SUP)
Ordinary quality (ORD)
Production quality (for domestic customers only)

Sizes vary from 1 to 9 kg fish and are packed according to your specifications and needs.

Our organic salmon can also be marked with our special Villa-branded tags. Please contact our sales office for more information.

Feed

In organic fish feed all ingredients must be certified organic or natural. As a part of the organic philosophy the diet should be as close to the natural diet as possible. We therefore use more fishmeal and fish oil than in conventional salmon feed. The fishmeal and fish oil comes from off cuts and trimmings from the seafood industry.

The pigment in the feed is a natural carotenoid which comes from a microorganism called Paracoccus carotnifaciens. The pigment is a very strong natural antioxidant which is important for the health of the fish, and as a side effect gives the salmon its natural pink color.

All vitamins, minerals and other nutrients added to the fish meal and fish oil to make a complete diet, have to be certified organic.

Density

Organic salmon have a lot of space to roam in. At maximum the organic standard allows for 10 kg fish per cubic meter of water. That is 1% fish and 99% water!

Accountability

All parts of the organic value chain are audited by third party, independent auditors. The organic salmon from Organic Sea Harvest will be farmed according to the UK Soil Association Aquaculture standard. This is a 76- page standard which details all parts of the farming process. As a consumer you can therefore be assured that the organic salmon is just that: organic.

The standard can be found on: https://www.soilassociation.org/media/18614/aquaculture-standards.pdf

Philosophy

Although the organic salmon farming standards are very technical and detailed, organic farming has a lot do do with philosophy. We strive to replicate nature as close as we can within the limits of modern food production, we respect the fish we care for, and we partner with local communities to minimize our footprint and optimize the return of the inevitable footprint we have to make. As a part of this philosophy we have bought and build the infrastructure required for the salmon farms locally, the feed is manufactured within an hours drive from our farms and we try to employ as many local people as possible.

WHITEFISH

With our deep, crystal clear fjords and a spectacular coastline that stretches for over 60,000 miles—Norway’s unique natural landscape creates the perfect home for some of the world’s most popular and nutritious whitefish species. Built on a heritage of appreciation for the natural environment, Norwegians foster a deep respect for the ocean and its inhabitants. Grateful to have inherited such a plentiful environment, Norwegians feel they have a duty to protect these rich stocks for future generations through sustainable fishery methods.

Villa Seafood AS can offer a wide variety of whitefish products such as Atlantic Arctic Cod, Haddock, Saithe and more. Please do not hesitate to contact us for more information.

Atlantic Cod (Gadus Morhua)

Over 90% of the Norwegian cod-catches come from the North-East Arctic cod stock. The North-East Arctic cod grow up in the Barents Sea and is therefore also known as the Barents Sea Cod.

The North-East Arctic cod stock is the largest cod stock in the world, and is in very good condition. Atlantic Arctic Cod is famous all over the world and consumed in a variety of different ways. Norwegian cod has been evaluated against different schemes as Marine Stewardship Council (MSC) and KRAV.

Villa Seafood can offer a variety of cod products. Most common are:

Frozen at sea

H&G
– N-cut, collarbone on (most common)
– Jap. Cut, collarbone off
Sizes: – 1 kg, 1-2,5 kg, 2,5-4 kg (trawl), 2,5-5 kg, 5 kg + and 7 kg +
Packing: Frozen in vertical blocks, and packed in superbags (standard bags for export). Random weight blocks: 1/2 blocks approx. 20-25 kg for smaller sizes , 1/1 blocks approx. 45-50 kg for the bigger sizes of cod.
Catching method: Longline, trawl, seine net, gillnet

Haddock (Melanogrammus Aeglefinus)

Haddock is a bottom fish found at depths of 40 to 300 metres. Haddock fishing takes place throughout the year. Haddock is a major species for human consumption and a very good source of protein and vitamins.

Norwegian haddock has been evaluated against different schemes as Marine Stewardship Council (MSC) and KRAV.

Villa Seafood can offer a variety of haddock products. Most common are:

Frozen at sea

H&G
– N-cut, collarbone on
– Jap.cut. Collarbone off
Sizes: – 800 g, 800 g +, LL might also grade 0,8-1,5 kg, 1,5 kg +
Packing: Frozen in vertical blocks, and packed in superbags (standard bags for export) Random weight blocks: 1/2 blocks approx. 20-25 kg. Sometimes also packed in 1/1 blocks approx. 45-50 kg.
Catching method: Longline, trawl, seine net, gillnet

Saithe (Pollachius Virens)

Saithe lives both as pelagic and bottom fish living at depths of between 0 and 300 metres. It swims in shoals, which can be huge where there is enough of food and nutrient. Saithe is one of the main Norwegian commercial species and fishing mainly occurs inn coastal waters. Saithe is also good source of protein and vitamins. Catching season is all around the year. Norwegian saithe has been evaluated against different schemes as Marine Stewardship Council (MSC).

Villa Seafood can offer a variety of saithe products. Most common are:

Frozen at sea

H&G
– N-cut, collarbone on
– Jap. Cut, collarbone off
Sizes: – 0,9 kg, 0,9-1,2 kg, – 1,2 kg, 1-2,3 kg, 2,3-4 kg, 2,3 kg, + 4 kg+
Packing: Frozen in vertical blocks, and packed in superbags (standard). Random weight blocks: 1/2 blocks approx. 20-25 kg for smaller sizes , 1/1 blocks approx. 45-50 kg for the bigger sizes of saithe.
Catching method: Longline , trawl, seine net, gillnet

Did you know?

Over 90% of the Norwegian cod catches come from the North-East Arctic cod stock. The North-East Arctic cod grow up in the Barents Sea and is therefore also known at the Barents Sea Cod.

Did you know?

Haddock is a bottom fish found at depths of 40 to 300 metres. Haddock fishing takes place all around the year.

Did you know?

Saithe is one of the main Norwegian commercial species and fishing mainly occurs inn coastal waters. Saithe is also good source of protein and vitamins.