The stars of the month!

First up: Norwegian scallops!

Just as we predicted back in December, the scallops had a tough start to the new year. The first couple of weeks in 2026, there weren’t many coming out of Norway. But the good news is: we’re back in business. By the last week of January, we were getting all the scallops we’d ordered, and February is looking strong too. If you love live Norwegian scallops, do not miss out right now—winter scallops are truly outstanding. The meat is plump and firm, and the roe is just beautiful!

So, scallops should go straight onto the menu!

Pot-caught langoustines

Another Norwegian treat to dive into is the pot-caught langoustines we get every Friday from our friends up in Aalesund.

They’re looking fantastic and full of life right now. If you want to impress your guests, these langoustines are a sure bet.

Even more exciting, on the Danish side, we’re now switching from trawl to pot fishing for langoustines. For the past two years, there’s been a research-backed pilot fishery using pots for langoustines in the Kattegat. After a shaky start, it looks like the code’s been cracked. This year, the project continues, and we’ll take all the pot-caught langoustines from this fishery.

There will also be trials on Djursland for pot-fishing langoustines, and we’re involved as partners on that too. We hope it’s as successful as Kattegat, and we’ll keep you updated with news as the year goes on!

Now, onto freshwater fish...

It won’t surprise anyone that it’s tough to fish when the lakes are frozen, but we still have zander (sander) from Holland, Poland, and Estonia. So you can keep zander on the menu in February, if you’re okay with farmed zander now and then. It’s a different story for perch—they’re really hard to get right now, so if you don’t want to be disappointed, pick another fish. Which brings us to ...

Saithe, haddock, or ling...

These beautiful cod family fish are abundant and looking absolutely top-notch right now. They’re caught with care, and if you’re sharp with your buying, you’ll find them well within reach!

But... if you want something more gourmet, go for monkfish—they’re still available in good numbers and at reasonable prices.

Turbot, brill, and Dover sole are pretty much all trawl-caught at the moment, so they’re pricey, and buying them means supporting a destructive kind of fishing. So, maybe skip those for now?