Taking pride in our work
Ocean-farming salmon is more than a job for us; it’s a way of life. We take pride in what we do, from harvesting responsibly to respecting the environment and ensuring a good quality of life for our salmon.
We pioneered the development of responsible ocean-farming in the 1970s. Today we are ranked number one in the world for our compliance with the UN Food and Agriculture Organisation’s code of conduct for responsible fishing. Norwegian salmon is fed an all-natural diet, comprising of both vegetable raw and marine raw materials. Our salmon’s diet is packed with vitamins, minerals and antioxidants, guaranteeing its delicious taste.
We go to great lengths to ensure that our salmon is bred with sustainability and your customer’s health in mind. And all of our hard work pays off – Norway produces a consistently delicious, delicately flavoured salmon that is enjoyed around the world.
Egil Ove SundheimUSA Director of the Norwegian Seafood Council
The Salmon's little brother
Even though the Fjord Trout is in the same family as Norwegian Salmon, they are two different species with different qualities. The fat of the Fjord Trout is more concentrated in the belly of the fish, which makes it leaner than the salmon. This also means that they react differently when being cooked.
Some find the Fjord Trout to have a stronger color and more delicate taste compared to salmon the Arctic char. The distinct coloring is due to the carotenoid Astaxanthin—which is found naturally in salmonids—that the trout is especially well equipped to utilize.
Fjord Trout has a denser and firmer flesh structure than the salmon, which explains the more rich and delicate taste. Shorter muscle fibers with more tissue between the cells ensure that the Fjord Trout is less exposed to splitting when being filleted.