Quality and certifications

IceNor AS

Quality Seafood from Iceland and Norway


IceNor AS is certified by the Marine Stewardship Counsil (MSC) with certification nr MSC-C-54280.

The MSC Chain of Custody Standard is a traceability and segregation standard that is applicable to the full supply chain from a certified fishery or farm to final sale. Each company in the supply chain handling or selling an MSC certified product must have a valid MSC Chain of Custody certificate. This assures consumers and seafood-buyers that MSC labelled seafood comes from a certified sustainable fishery. For more information please visit www.msc.org.


We take foodsafety seriously and adhere strictly to all regulations, keeping a close eye on new regulatory work imposed by relevant authorities. All our seafood comes with the relevant documentation needed by our customers and their local authorities:


The Norwegian Food Safety Authority is an independent supervisory body appointed by the Norwegian authorities with responsibility for drawing up food regulations to ensure healthy food. Its decisions are based on scientifically based risk assessment made by the VKM and the EU’s food safety body EFSA (European Food Safety Authority). It is also the responsibility of the Norwegian Food Safety Authority to evaluate and implement the EU’s food regulations in Norway.


The National Institute of Nutrition and Seafood Research (NIFES) is responsible for monitoring the presence of undesirable substances in seafood and for research into their significance for fish well-being and the health of the consumer. NIFES also provides risk assessment and advisory services related to risk management for the food authorities.


The National Veterinary Institute supplies research-based management support in microbiological seafood safety and supplementary support concerning foreign substances in seafood.


All producers or wholesalers of food are required to comply in full with the current regulations and are under the supervision of the Norwegian Food Safety Authority. As part of the HACCP-based Own Check Routines, each seafood processing plant is required to establish and maintain procedures to ensure microbiologically safe products. This includes documentation of hygienic production and proper disinfection routines, as well as the monitoring of relevant bacteria on the premises and in the products. Should unacceptable levels of microorganisms be found in seafood products the consignments would not be accepted for distribution.


Source: fisheries.no