Måløy is a small but important fishing village on the south-west coast of Norway. A significant proportion of the population has worked in the fishing industry directly or indirectly for many years, and almost everyone works for the Norwegian fish company that catches the certified cod and haddock. The marvellous white fish caught here is of exceptional quality. The north-eastern Atlantic Ocean is famed for its wonderful fish, as is Rolf Domstein's company for processing it. That is precisely why Fishes chose to work with this fishery.

The catch takes place off the northern Norwegian coast, including the Lofoten archipelago. The season runs from October to April, and the terrific cold will sometimes cause icicles to dangle from the masts. The fish is caught at least 12 miles off shore, because that is where the mature fish are found. Fish seeking to lay eggs and the younger specimen are found closer to shore. Setting out many hooks on a long line, the fishing method is highly sustainable. Fishing is only done at night to minimize the chance that a sea bird or other fish species takes the hook. Accordingly, the bycatch of this method is small. The small amounts of bycatch that nevertheless occur are also taken back into port, in accordance with the strict regulations of Norwegian law.

By Bart van Olphen
In November 2008 I interview John Eric Halnes, managing director of the fish company.

Bart: “What makes your fish so sustainable?”
John Eric: “In Norway we started applying responsible methods of fishing before any other European country considered it important. We have strict quotas for fishermen and severe fines for offenders that catch 'black' fish. We only fish for mature fish far from the coast, leaving pregnant fish and young fish entirely alone. Because we fish at night, the bycatch is also very small. In addition, we use ultra-modern boats that produce low CO2 emissions.”

Bart: “How does the long-line method work?”
John Eric: “We put out very long lines with some 15,000 hooks attached. The interval between the hooks is exactly 1.85 metres. An automated system puts out the line and reels it back in. Since we deliberately target the cod and haddock populations, the bycatch is minimal.”

Bart: “How do you like your cod?”
John Eric: “I like rich cuisine. It undoubtedly has to do with the cold Norwegian climate. I fry a nice fat fillet and have it with potato mash and butter sauce. And a good glass of beer of course. Skål!”

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