Seafood..
Freshly caught and prepared seafood is what empowered our Viking forefathers to go out and “conquer the world”. Today, fresh Norwegian seafood and in a sense our forefathers “Viking power” is being exported to every continent in the world.
Through our various partnerships and joint ventures, Biz AS distributes fish and shellfish from amongst some of the world’s leading brands and manufacturers. Our seafood products meet the highest international standards of both quality, as well as sustainability.
A tasty and exclusive culinary experience. The meat in the red king crab’s legs, claws and tail has an exquisite sweet
and savory taste and is perfect for stir-frying and grilling, served with garlic butter or flavored with herbs and spices.
When blue mussels find their way to the dinner table, they’re quite a treat! Inside the mussels you’ll fi
nd the distinct deep orange flesh. Blue mussels have a delicate taste, are easy to prepare and can be served in many ways.
The king scallop’s muscle underneath its shell is firmer and meatier than that of oysters and clams, and is often described as tender and buttery. Although firm in texture, a well-prepared and seasoned scallop will melt on your tongue in a cascade of flavors.
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Beautiful, curious and excepti
onally good for you. A beauty to behold with its snow-white belly, silver-gray sides and violet back. For years, everyone has been praising the haddock – even royalty.
Red, rugged and sushi raw — the Atlantic salmon does it all!
It swims, it jumps, it even changes its biological makeup. And without the Norwegian Atlantic salmon, the delicious salmon sushi would never have been invented. Raw, fried, boiled, baked, smoked or even marinated on the grill.
The star of Bacalao that has the right texture, taste and flaking to
make the traditional food. From Iberia to Brazil, the Norwegian clipfish is as traditional as Christmas itself.
The saithe shines like silver and tastes like gold. This silvery fish with a darkly-coloured back is quite versatile, and quite simply an excellent seafood.
Its pearl-gray meat is firmer than the cod’s, which makes the fish equally suited for cooking, pan-frying, or barbecuing, and you can use it in casseroles, soups, or oven dishes.
The Norwegian devil of the deep seas, with a taste of heaven.The
monkfish is a scary sight, but this deep-sea devil is an angel in the kitchen - and for decades it was a lifesaver for diabetics. Monkfish yields firm and tasty flesh that can be fried or boiled, and that works well with a number of different flavors and dishes from around the world.
A special fish that has been given many names, such as “princess” and “queen” or “the holy God-fish”
and
“the virgin”. Whether it was its fearsome looks or its great size, something about the Atlantic halibut used to make Norwegian fishermen’s imagination run wild. A magnificent creature of the sea with its tasty and snowy white flesh, which is both juicy and firm.
Herring, a small, shiny fish, is commonly associated with traditional cuisine in Northern Europe, but it is gaining popularity as a versatile ingredient on dinner plates, sandwiches, and salads worldwide. Not only is it beneficial for your health, but it also satisfies your taste buds and contributes to a more sustainable planet.
The Atlantic mackerel is a highly nutritious seafood option that is known for its ability to boost energy levels. Considered to be a super-food of the sea, it is rich in essential nutrients that can enhance your overall health and well-being. Eating this fish can help to increase your metabolism, which can lead to weight loss and improved cardiovascular health.
The Atlantic cod played a crucial role in shaping Norway into the country it is today. The history of Norway is closely linked to the history of the Atlantic cod. The fish has a mild flavor, a white color, and can be paired with a variety of spices and accompaniments.
Find out more_________________________________________ It was long thought that Poseidon Shrimp was a heathen species that was not fit for human consumption because of its a traditional texture and appearance. However, thanks to two creative and innovative master chefs, Poseidon Shrimp has made a name for itself as the newest breath of fresh air into the Scandinavian culinary food scene.
The Norwegian Langoustine, which is also referred to as the Norway Lobster, is a type of marine crustacean found in the North Atlantic Ocean. These creatures are widely considered to be a delicacy and are often served as a premium seafood dish. The tail meat of the Langoustine is known for its sweet and succulent taste, and is often compared to that of a lobster. They are mostly caught in the colder waters surrounding Norway and the Faroe Islands, and are commonly sold frozen.
Find out more_________________________________________The harsh nature, the rough climate, the cold sea, all of this gives the Norwegian Prawns a perfect texture and a pure taste. Biz Seafood`s cold-water Prawns are caught in the wild, deep down in the Norwegian fjords, where the water is fresh and crystal clear.
Eating prawns is not only good for your health, it is also good for your mind.
Check out Norwegian Prawns, Because Origin Matters!
