COMMITTED TO SUSTAINABLE, ETHICAL PRACTICES

Erik the Red is committed to sustainable, ethical practices. We offer only sustainable species and we support protection of the marine ecosystem in our northern waters, a backbone of Icelandic export.

We believe in human rights and the labor rights of our employees, fishermen and all involved in our operation. We pledge to not engage in anyway with vessels that are involved in whaling or other illegal or unethical activity.

OUR CERTIFICATIONS

Erik the Red is certified by ICELAND RESPONSIBLE FISHERIES.

Iceland has created one of the most modern and competitive seafood industries in the world, based on sustainable harvest and protection of the marine ecosystem. With more that 200 nautical miles of exclusive fishing zone, Iceland has some of the richest fishing grounds in the world. Allowable catches are determined by the Icelandic Marine Research Institute and monitored and enforced by the Directorate of Fisheries.

The Iceland Responsible Fisheries logo indicates Icelandic origin of fish catches in Icelandic waters and responsible fisheries management. It refers to Icelandic origin and to the Statement on Responsible Fisheries in Iceland.

Erik the Red’s frozen fish for retail is certified by the MARINE STEWARDSHIP COUNCIL. To become MSC certified, these three core principals must be met: Fisheries must catch sustainable fish stocks, they must be committed to minimizing the environmental impact of their operations, and they must have effective management in place to comply with all relevant laws.

The MSC website states that when you see seafood with the blue MSC label, you can be sure it comes from a sustainable fishery that has met their Fisheries Standard. Businesses trading in these products have met our Chain of Custody Standard for traceability.  

Fisheries and seafood businesses voluntarily seek certification to the relevant MSC Standard. These standards meet international best practice guidelines for certification and ecolabelling and were developed through consultation with the fishing industry, scientists, conservationists, experts and stakeholders.

Erik the Red is HACCP certified to ensure all our products are food safety compliant. We adhere to strict processing, packaging and distribution practices to prevent the contamination of our seafood. Hazard analysis and critical control points of HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging and distribution. HACCP is controlled by the FDA.