About North Cape Food
We are an inclusive company and focus on the wellbeing of the people behind our brand. We are transparent and always aim to be better and to improve our products and services. We are going to be the leading provider of high-quality food from the northern wilderness of Norway. We mainly deliver our products in the fine dining segment.
Our company was founded in 2023 and is still under development.
Captured by the Toughest.
Our team's dedication, from the pursuit to ensuring freshness, is the driving force behind the exceptional quality of our food.
Where Tradition Meets Modern.
Experience how old traditions get a delicious and fresh taste when presented in the most modern ways.
Our Professional Fishers
Filip Nielsen
Born 1988 | City : Asker, Eastern Norway
Filip is one of our founder. His fascination with the fishing profession was ignited early on. Tired of traditional schooling, he sought an educational path that could provide him with practical experience. His father told him about the professional fishing program, and Filip took the chance, never looking back.
Finnmark was the perfect place for him to forge his own path. He embraced the northern life, full of challenges and freedom.
Stig Werner Einvik
Born 1977 | City : Indre Billefjord
Stig was inspired to become a fisherman as a young boy in the 1980s in Finnmark, a time when it seemed like everyone in the region was destined to be a fisherman. Despite facing the challenges of the fishing profession at that time, such as a lack of fish and poor working conditions, Stig couldn't shake off the dream. Stig wants people to understand the important role fishing and fishermen play. He sees himself as an ambassador for the profession. He considers it a privilege to harvest the world's best protein and takes pride in delivering quality products.
Is this you?
We're currently on the lookout for dedicated people, either you're an experienced fisher or just getting started. We're looking for someone who is dedicated and passionate about delivering quality food. Do you want to experience Finnmark, the wilderness of Northern Norway? Contact us!
Join us
Want to get to know us better? Or do you want to start working with us?
Become one of our professional fishers. Send us an informal e-mail, and we'll get in touch.
Join our ambassador program
Want to get good deals? Refer a fisher! Sign up on our ambassador program.
- Collect points
- Get free merch
- Get good offers
PS! We're only looking for people who want to work in the Finnmark region.
(Currently in Norwegian only)
Articles
The Ikejime Method: Japanese Tradition Meets Norwegian Seafood
A Quality Product – Sought After by the World's Best Kitchens.
At North Cape Food, a traditional Japanese dispatching method is used to ensure taste, quality, and shelf life. North Cape Food's products are meant to meet the highest quality standards. These two go hand in hand.
Filip Nielsen is one of the founders of North Cape Food. He has many years of experience as both a commercial and sport fisherman – with a clear goal: To deliver fish of the highest quality, in the right way.
— I have always been focused on the product, he says. — Not just the taste, but the entire process behind it.
Today, North Cape Food is the only fishing facility in Norway that fully utilizes the Ikejime method, a Japanese technique that is both humane and improves the quality of the final product.
— In Asia, they have been using this method for hundreds of years, and in Europe, it is especially the French who have embraced it, says Nielsen.
He has used the method for many years, on everything from cod to halibut and wolffish.
— To me, Ikejime is not just about technique. It is about respect – for the fish, for the craft, and for those who are going to eat it, he says.
The result is meat with a purer taste, better texture, and longer shelf life.
— The point of Ikejime is to dispatch the fish quickly and humanely. That way, lactic acid buildup and stress hormones in the meat are prevented, he explains.
The method is simple but somewhat more time-consuming than what is usually done at a fish processing plant.
Humane Quality Assurance
First, it is important that the fish arrive at the facility alive and are given time to calm down in a fish tank. Next, they are placed on the cutting board, where they are humanely dispatched with a sharp instrument that is inserted at an angle into the brain and nervous center. This causes the fish to die instantly.
— If this is done quickly and efficiently, the fish does not have time to develop the hormones and lactic acid that cause off-flavors in the meat," says Nielsen.
Anyone who has processed fish in the usual way knows that the fish can experience strong muscle contractions for several minutes after death. This can damage the meat structure. With the Ikejime method, this is avoided by running a metal wire along the spinal cord. This cuts the nerve pathways and helps preserve the meat quality.
— Once this is done, we bleed the fish by making a cut in the tail. It is then placed in a tank of water to bleed out properly, Nielsen explains.
Extended Freshness
As both a sport fisherman and a commercial fisherman, Nielsen is committed to quality all the way – from catch to fillet. With the Ikejime method, the meat becomes whiter and firmer, and the quality lasts longer.
— When done correctly, it creates a completely different product. That is why Michelin-starred restaurants around the world want raw materials from our processing plant, he says.
He believes that the Ikejime method not only preserves taste and texture but also extends the shelf life of the fish – both in the fridge and freezer.
— The less stress the fish is exposed to, the less lactic acid and ammonia develop in the meat. That provides longer shelf life, he says.
— You can see it in the meat and smell it too. I have no problem leaving, for example, a cod vacuum-packed in the fridge for 14 days. If the handling is done correctly, it will still be just as fine and tasty on the plate."
Several of the fishermen who supply North Cape Food also say that it feels extra meaningful to be part of producing such high-quality products.