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Quality and freshness respectively
The quality has no direct connection with the freshness, although of course it affects the whole. It can be completely freshly caught fish that is, for example, lean or otherwise deviates from the norm, which gives a lower quality rating, but it can also be yesterday’s fish that is perfect. Catch day is written as a separate note. When it comes to seafood, it is the color and gloss that is rated.

All boxes must be marked with the ship’s name, date of capture, product and size. A total landing report must also be submitted. The staff at the auction makes an ocular assessment, so that the item is correctly classified. However, it is the supplier who is ultimately responsible for the quality of the product.

Classification of shrimp
Smögens Fish auction has an ambition to give our customers credible information about the goods we sell. Most of our customers do not see the product they are buying and have to rely on information from elsewhere. As part of being able to provide good information, we are introducing a new quality labeling system for cooked shrimp. The auction clock will show 2 numbers, for example 55. The first number stands for how shiny the shrimp is, and the second number stands for color according to the following tables.

This assessment will be made by the auction of each lot put up for sale.