North Cape Food

We aim to deliver high quality products. Our company and products are still under development, but we have already started our production of Norwegian King Crab, Ike Jime Fish and fresh fish in season.

We celebrate the heroes behind our products: The fishermen at the start and the chefs at the end of our journey. On this platform, we're going to show you the reality of their rough lifestyle.

To deliver exceptional products from the northern wilderness of Norway while considering the well-being of the people behind our brand.

We strive to surpass our competitors. We are committed to being an inclusive company that sets high standards for quality and service, while making a positive impact on the local community. Through our business, we aim to promote the traditions of the northern Norwegian wilderness, while offering flavorful and sustainable food experiences to our customers worldwide.

What sets us apart from our competitors is that we are small. However, we want to make a difference in the community we work with. We don't just deliver quality food. We deliver a synergy between the most hardworking people and the best community. It's the passion for arctic food and the community in Northern Norway that inspired us to start North Cape Food.

We are going to tell the stories of our heroes. On this platform, we are going to showcase our products and our life in a fun and tasty way. Stay tuned!

Ikejime, or Ike Jime, is a traditional Japanese technique that ensures high quality fish over a longer period of time. The technique involves using specialized tools with the goal of cutting all contact between its brain and nerves. The purpose behind this is to prevent stress hormones from reaching the meat, as these hormones have a negative effect on the quality and shelf life of the fish.

Stress hormones released when the fish is caught can also have a negative impact on the meat, which is why we allow the fish to calm down in a pool before using the Ikejime technique.

Once the fish is euthanized and the nerve connections are cut, the fish is bled as usual. The final step in the process is to cut the tail and ensure that the fish's body is completely emptied of blood in a quick and safe manner. Shortly after, it's transported to our customers.

Our Ike Jime products are produced in Gjesvær in the North Cape municipality, which means that when you eat our fish, you get a Norwegian, Arctic and a flavorful experience. We guarantee fresh fish.