FROM START
TO FINISH —
AERLIG
Honest craftsmanship from catch to delivery. A sustainable harvesting method for Norway lobster and scallops that maintains the balance of nature, and a gentle transport ensuring the highest quality.
ABOUT HONEST ENJOYMENT
When does honest enjoyment begin? When the palate does its work? When you are served the delicacies? Or already during cooking? No. Honest enjoyment begins much earlier. Honest enjoyment means respect for the food and its habitats. It means commitment and dedication to get the best possible quality onto the plate. Real enjoyment means honest craftsmanship. Real enjoyment is synonymous with Aerlig.
Our Norway lobster and scallops are hand-picked by fair paid fishermen and divers from the 6° cold and crystal clear Norwegian fjords without trawl nets – only when they are the right size. They are handled with care and in a manner that ensures that they arrive at the top kitchens alive and without stress. Their quality is unique. You can taste it. This is pure, genuine, honest enjoyment from beginning to end. Aerlig.
NO WAY OUT OF
NORWAY IS MORE GENTLE
1. Handpicked
in Norway
Our Norway lobster and scallops are carefully taken from the crystal clear fjords by fair paid fishermen and divers without trawls.
2. Stopover on the sandbank
Before the scallops are removed, the divers place them in intermediate storage on a sandbank in a species-appropriate and gentle manner.
3. Gentle transport
Norway lobsters are solitary animals. A transport with other conspecifics would stress them very much. That is why special boxes were developed to isolate them from each other.
4. In Hamburg 18 hours later
Time is quality. That is why we have optimized our logistics so that we can deliver throughout Europe within a maximum of 24 hours.
5. Top quality for top cuisine
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Due to the gentle and species-appropriate transport, the animals arrive at the top kitchens alive and relaxed. This is only possible with the Ærlig method.
6. Honest enjoyment
The meat of Ærlig products lives up to the name. The fresh and compact meat tastes as if it was taken fresh from the fjord and prepared immediately.
THE EMPEROR OF LOBSTERS
The loner lives at a depth of 20-800 meters. Nephrops norvegicus, which is the Latin name of the Norway lobster, are only caught in winter at 6-7 °C cold fjord water in Namsos, Norway. For this purpose, an 800 m long rope is set with 40 traps weighing a maximum of 2-3 kg. We strictly ensure that we only take as many animals as our strict minimum size allows. In addition, the Norway lobsters must have reached a minimum body size of 15 cm (without claws). In this way, we not only preserve the stock, but also gradually increase it.
6-7 °C cold fjord water
min. body size of
15 cm (without claws)
A MOLLUSK ON PILGRIMAGE
The Latin name is Pecten Maximus, but these delicacies are much more famous under the name of scallops. Their name is derived from James the Great, whose symbol is also a scallop. In Trøndelag, Norway, there is a very shallow fjord with many sandbanks, where our 60 divers carefully collect the scallops. Only specimens that are at least 12 cm wide are taken in order to preserve the stock as best as possible.
at least 12 cm wide
60 divers collect the scallops
SUSTAINABLE IS NOT ENOUGH FOR ÆRLIG
We think it is no longer enough to operate in a way that does not cause damage. The goal must be regenerative sustainability, where the ecosystem can also recover. That is our approach. We don’t just want to treat the animals we take out as gently as possible – it is also about treating their habitat in such a way that the population and the ecosystem regenerate.
That’s easy to say? That’s right.
Here we explain exactly how we manage to do that
― Karl Niehusen —
“We guarantee that when people taste our delicacies, they can taste the honest passion, gentle craftsmanship and holistic sustainability that characterize our products.”