Frozen at Sea Fish
Henry Colbeck is a significant supplier of Frozen-at-Sea Fish and IQF Fish to the Fish & Chip Market in the U.K.
Our direct commercial links with many deep-sea trawler companies allow us to offer a wide range of fish sourced from the sustainable fishing grounds of the North Atlantic and Barents Seas.
The suppliers we work with are all members of the MSC (Marine Stewardship Council) and/or the Icelandic Responsible Fisheries scheme. In addition, Henry Colbeck is MSC Certified. The purpose of these schemes is to promote sustainable fishing and to safeguard seafood supplies for future generations.
Our main fishing grounds are Area 27 and the Icelandic Waters with occasional stock coming from Area 21.
The Q Partnership have exclusive access to “The Solberg” Rammi’s new state of the art trawler.
Solberg will be producing Fish on a continuous basis. Rammi will go to the Barents Sea 2 trips a year, however this is to allow the fish in the Icelandic Waters to breed and mature.
The Sustainability of FAS Fish Stocks
FAS Fish are caught by large modern vessels operating on carefully-managed fishing grounds in the Arctic Seas around Iceland and the Barents Sea around Norway and Russia.
Stringent, science-based and strictly enforced regulations have ensured good management of cod and haddock stocks in these waters. Some of these stocks are in the best condition recorded, with records dating back 70 years!
Our Key Trawlers
The Benefits of Frozen-at-Sea (FAS) Fish
FAS Fish are caught, processed and quick frozen on the trawler. Once on board, each fish is filleted, graded, packaged and carefully frozen within five to six hours. Some of the newer trawlers can process within two hours!
The FAS method of processing means that all nutrients, freshness, goodness and taste are retained without compromising quality.
1. As a means of long-term preservation and storage, it greatly extends the shelf-life.
2. The stocks are well-managed, readily available and are natural wild rather than farmed.
3. There is minimal waste as you only have to defrost the fish as and when you need it.
How to Thaw Frozen-at-Sea (FAS) Fish
FAS Fish should be thawed in a way that maintains the characteristic properties of the product. Key guidelines are;
1. Ensure product, water and air temperature are monitored throughout thawing cycle.
2. Thaw in a refrigerator.
3. Product temperature should be kept close to the temperature of melting ice i.e. as close to zero degrees centigrade as possible.
4. Allow fish temperature to equalise after thawing as various parts of the product will be at different temperatures.
5. Ensure the timescale is appropriate for thawing the fish. Do not try to thaw so quickly that product safety and quality is compromised. Ensure thawed fish remains at chill temperatures (as close to zero degrees centigrade as possible).
6. Do not fry under-thawed product.
7. Do not use water to thaw Frozen-at-Sea (FAS) Fish.
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Barents Sea/Norwegian Sea
Atlantic Cod and Haddock
North Atlantic Ocean
CATCH: RAMMI, Brim
Atlantic Cod and Haddock
Baffin Bay/ Labradour Sea*
CATCH: Royal Greenland Fish
*dependent on available fish levels