Norwegian Standard for quality of skrei
The purpose of the standard is to ensure good and consistent quality of fresh skrei and skrei-based products.
The full title of the standard is NS 9406:2022 Fish and fish products – Fresh skrei – Product requirements. An English version of the standard is also available.
NS 9406 specifies quality and handling requirements for:
- Fresh, whole skrei
- Fillet products made from fresh skrei
- By-products such as roe, liver, cheeks, and tongue from fresh skrei
- The standard applies to production and packing from catch to wholesaler within Norway.
The standard applies to production and packing from catch to wholesaler within Norway.
Changes from the previous edition
The most important changes in NS 9406:2022 compared to the previous version (SN/TS 9406:2021) are:
- Suppliers and exporters of skrei and skrei-based products must enter into a license agreement with the Norwegian Seafood Council before the season begins in order to use the Skrei label
- Several terms and definitions have been revised
- Requirements for cooling and core temperatures have been updated: raw material for fillet products must be cooled below 2°C before filleting, and fillet products must be cooled below 2°C before being shipped from the processing facility
- New requirements have been introduced for the temperature and shelf life of roe, liver, cheeks, and tongue
- Skrei boxes must now be labeled in accordance with NS-EN 17099 instead of NS 9405. NS 9405 has been withdrawn
- The requirement for sales orders prior to packing has been removed
- The time requirement of 24 hours before fillet production has been revised
Labelling scheme
In connection with the introduction of the Norwegian Standard, the Norwegian Seafood Council has also developed a new quality label for Skrei. The labelling scheme applies to fresh, wild-caught skrei landed between January 1 and April 30 in the species’ natural spawning areas within Norway’s exclusive economic zone. The fish must be selected and packed according to specific requirements defined in the standard. More information about the Skrei label and labelling scheme is available here.
Committee
A dedicated committee under Standards Norway was responsible for developing the latest changes. The committee included representatives from the Norwegian fishing industry—such as landing facilities, fish product manufacturers, trade associations, and exporters dealing in skrei.