Granit puts food on the table at National Fish & Chip Awards

The Norwegian family-owned fishing company Halstensen - founded in 1897 in Bekkjarvik, a small community on Norway’s west coast - is one of the oldest and largest of its kind in Norway

Today, Halstensen owns a fleet of vessels including the state-of-the-art Granit, which provided all the MSC cod for the main course at this year’s National Fish & Chip Awards.

Inge Halstensen, Chief Executive Officer of Granit Seafood spoke at the National Fish and Chip Awards in London, whilst also presenting the ten finalists in the Fish and Chip Shop of the Year category with their award plaques.

Unique Seafood are the long-established exclusive UK distributor for Granit Frozen-at-Sea Norwegian Cod and Haddock; certified as a sustainable source by the Marine Stewardship Council (MSC) and available from Unique Seafood 52 weeks of the year. Unique Seafood CEO, Harald Nissen said, “The introduction of the new Granit vessel has meant that Halstensen’s Barents Sea and North Atlantic fish procurement is being carried-out more efficiently using the very latest hygienic processing technology. The quality of the fish is superb, being filleted and frozen within a few hours of being caught to lock-in the fresh taste whilst ensuring the white fish is beautifully presented. Fish and chip friers who use Granit-caught cod and haddock can build their reputations for consistent quality for years to come, knowing they can depend on our Unique partnership with Granit supplying direct to the UK market.

Inge Halstensen added, “It was a pleasure to address the 600+ guests at the National Fish and Chip Awards Ceremony and to have the opportunity to assure them of the continuity of supply of Granit quality seafood from Norway. The UK is an important market for Halstensen and is was especially pleasing to provide the cod for the Awards dinner for guests to enjoy first-hand and I received many compliments during the day on the fresh taste and presentation quality of the fish, which we pride ourselves on.”

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