03Product Management
Buying is only the beginning
A salmon programme stands or falls on what happens after the order: specification, batch control, cold chain, compliance and arrival. Below is what we do ourselves, and what is delivered with partners.
In-houseGlobal SourcingOn-the-ground sourcing and quality tiering at origin, not mid-chain quotations.
In-houseSupplier ManagementLong-term relationships with leading Norwegian producers to secure capacity and annual supply rhythm.
In-houseSpecification ManagementDefine specification, product form, packaging and arrival standards per channel.
In-house + partnerQuality ControlWe own batch standards and arrival decisions; chemical and microbiological testing is performed by partner labs.
In-house + partnerComplianceHealth certificates, certificates of origin and catch certificates are coordinated by us; issuing authorities are in the country of origin.
In-house + partnerCold ChainTemperature records from factory to Chinese port and on to the customer's warehouse; carriage is performed by partner logistics.
In-house + partnerImport ManagementWe coordinate the import process and documents; customs declaration is executed by licensed brokers.
Partner / third partyArrival InspectionArrival sensory and specification checks are ours; inspection and quarantine are performed by the regulator.
In-houseProduct ManagementTranslating supply capability into products: category, specification, occasion and channel fit.
01Why it matters
Why salmon quality fails in practice
Most problems are not caused by the fish itself, but by the gap between order and arrival: an unclear specification, an unrecorded temperature excursion, a document issued too late.
Our job is to close that gap. It is operational work, not marketing work.
Processed at sourcePre-rigor handling at origin keeps texture and freshness consistent.
Batch traceabilityEvery batch keeps its origin, production and arrival records.
Documentation firstCertificates are prepared before shipping, not after arrival.