Our salmon carry passports
The salmon passport
Number of pieces
Processor serial number
From smolt, to harvest, to transport - if you'd like to find out more about where your salmon was processed, this is the number you'll need.
Date of production
Pioneering distribution from farm to fork
Knowing where your food comes from, where it was processed and who exported it is important to you and your customers. That’s why we include details of every stage on our fish passport.
We take the same innovative approach to distributing our salmon as we do to farming it. Our established network of processors and distributors enables us to transport salmon from Norway to more than 100 countries. It’s even possible to get fresh salmon to Japan in just 36 hours.
The most common way to pack salmon is in Styrofoam boxes with ice, which ensures the fish stays cool and fresh. However, our distributors are always looking for innovative ways to make the most of every journey. For example, when distributing to France, one company packs day-fresh fish fillets into large vacuum bags. This method doesn't require ice or boxes, so they can fit more salmon in. When transporting fish throughout Norway, our distributors make the most of our rail network where possible.
Our distributors make careful, informed decisions about the airlines they work with. Their aim is to deliver you a high quality product that has covered the shortest possible distance, ensuring the freshest salmon possible.
Our distributors may transport frozen fish by ship. As an increased number of processes - filleting, smoking and portioning - take place within Norway, it will be possible to increase environmental standards in this area.