Salmon is predominantly found in all Northern Hemisphere seas. It is mostly bred and that offered by NORDSEE is from the biological aquacultures in Ireland. Its reddish meat is suited to many different preparation methods such as frying, steaming, grilling and smoking. It is also ideal for sushi (then raw or only marinated). NORDSEE also offers roe from the wild Alaskan Keta salmon (Keta caviar).

The sea bass lives from south Norway to Senegal, in the Mediterranean and the Black Sea. It is an agile predator with a voracious appetite. A whole sea bass makes a delicious meal, particularly in winter and especially when filled with fresh herbs, coated in salt and baked in the oven. NORDSEE also offers sea bass from biological aquacultures.

Herring is the common name for members of the large, widely distributed family Clupeidae. The sprat, sardine and anchovy are among its members. The herring (also called the "silver of the sea") is a very versatile fish. Delicious maties is produced from the early summer catches. Fried herring (practically bone free from NORDSEE) is particularly favoured in winter and rollmops at traditional celebrations. Kipper and buckling, respectively cold and hot smoked herring are popular delicacies.