Sushi topping


The selection of the fish to be used in sushi toppings is done by the fishermen while still at sea.

The fishermen will give the fish to be used in sushi toppings special treatment.

The raw material so far used in sushi toppings includes Atlantic cod (Gadus Morhua) and the Greenland halibut or turbot (Reinhardtius hippoglossoides).

We can provide sushi toppings from other raw materials upon request.

The raw materials are never older than 12 hours before entering production.


Sushi toppings are cut from the thickest part of the fish.

The pieces are 7 to 9 cm in length, 3 to 4 cm in width, and have a thickness of 2 to 3 mm.

The pieces are in line with the current standards for the rice used in the making of sushi.


The selected fish are filleted by hand for reasons of gentleness, followed by being cut by machine.

The product is tunnel frozen at a temperature of 35 deg C below freezing point.


The product is packaged in a tray with an integrated sponge to absorb moisture when thawing out.

The tray is then vacuum-packed inside plastic to protect the product from drying.


The product should be kept frozen at all times at a minimum of 18 deg C below freezing.

Shelf life

The expiry date will be 18 months after the production date.



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