The catch process, production and freezing affect both the quality and the product characteristics of the fish. To guarantee good quality, it is important for there to be quality controls along the entire value chain. Through a joint initiative, the pro­ducers of Norwegian sea-frozen fillets have developed a Norwegian Standard, NS 9444 Fish and fish products - Norwe­gian fillet of white fish -frozen at sea - Quality requirements. This applies from the catching of the fish to the final unload­ing of the fillet.

The purpose of this standard is to con­ tribute to the reliable high quality of Norwegian sea-frozen fillets of white fish, support marketing communication and simplify contract dratting and order preparation. The standard defines product characteristics for Norwegian sea-frozen fillets of white fish and will contribute to consistent documentation of its quality. The quality of the fillet is ensured through six control points in the production process.

The vessels that produce Norwegian sea-frozen fillets shall be registered and approved bya national authority and have an approved own control system. The standard's requirements supplement applicable Norwegian acts and regulations concerning the onboard production of fish products on vessels.

Users of the standard are longline vessels and trawlers producing Norwegian sea-frozen fillets, fish processors, and sellers and buyers of fish and fish prod­ucts.

The standard has been published in both a Norwegian and an English version. The contact at Standards Norway for this area is Project Manager Rolf Duus, rdu@standard.no.

The standard can be purchased from Standards Norway:
NS 9444:2018

Møreforskning has published a guide to the standard, read the publication here:

The Norwegian Factory Trawler Fleet and longliners are quality producers of fillets and headed/gutted products from Cod, Haddock and Saithe fished in the clean and cold waters of the Barents Sea, the Norwegian Sea and the North Sea. Cod and Haddock in the North, Saithe along the Norwegian Coast and in the North Sea.

These vessels are in addition fishing smaller quantities of Redfish, Greenland Halibut and various other whitefish species.

The fundamental principle for Norwegian management of living marine resources is the principle of sustainable use based on the best available scientific advice.

All the target stocks of the factory trawler fleet are well placed in the “safe zone” by the International Council for the Exploration of the Seas (ICES), and subject to a fisheries pressure well within pre-determined precautionary harvest limits.

Cod and haddock fisheries by the Norwegian factory trawler fleet and saithe fisheries targeting the North Sea stock and the North East Arctic stock are certified in accordance with the Marine Stewardship Councils (MSC) Principles and Criteria for Sustainable Fishing.

On board production assures the highest quality standards as fillets are produced and quick frozen to below -20°C within a few hours after catching.

No one really knows where the famous culinary delight originate. We do know that fish and chips were developed separately. The French invented chips or “chipped pommes de terre a la mode”and in 1839 Charles Dickens referred to a “fried fish warehouse” in Oliver Twist.

The great British fish and chip trade grew out of these existing small businesses which sold fish and chips separately in the streets and alleys of London and some of Britain’s industrial towns in the 1850’s.

Both Lancashire and London stake a claim to the origin of our most famous meal. Chips were the staple fare of the industrial north whilst fried fish was introduced in London’s East

The Nations Favourite 
However the dish originated, fish and chips is a national favourite, eaten and loved by every generation – in fact its position as the nation’s favourite hot take away remains unchallenged, despite the advent of the American burger.

In 1995, the British consumed an astonishing 300 million servings of fish and chips – that equates to six servings for every man woman and child in the country. The record for the largest number of portions sold in one day by an independent fish and chip shop is over 4 000.

Fish and chips
With more than 250 million fish and chip shop meals sold a year, the traditional dish of fish and chips is still top of the league of Britain's favourite fast foods. It is difficult to resist the tasty combination of fish and chips and fortunately there are around 10 500 fish and chip shops in the UK. 

Delicious, nutritious and close to the nation’s heart
What is it about fish and chips that makes them the number one takeaway in the UK?  Is it the wonderful aroma, their unrivalled flavour, the warm comforting feeling that they provide, or simply their natural golden good looks?

Fish and chips from fish and chip shops are freshly prepared from natural products. Fillets of fish, mostly haddock or cod, but sometimes plaice and whiting are covered in batter, fried until golden and served with freshly chipped potatoes. Fish and chips are a wholesome dish and lower in calories than many of their fast food rivals. They have been recommended by doctors for pregnant women and were one of the only foods not to be rationed during the war. Historians even argue that fish and chips helped us to win the Second World War.

Britain’s favourite accompaniment to fish and chips is salt and vinegar but depending on the region, others are just as popular mushy peas, tomato ketchup, curry sauce, gravy, or even a bottle of stout. Strange but true, the Chinese are so sweet on our fish and chips that they serve them with sugar.