Norwegian Fjord Trout

Introducing the only trout that lives in the fjords. Norwegian Fjord Trout is the jewel of the Norwegian fjords and a vibrant addition to your dinner plate…

Certified Checklist

For trout to be called ‘Norwegian Fjord Trout’ it must meet the following criteria:

  • Origin: Ocean-farmed in the cold, clear fjords of Norway
  • Weight: Over 2kg pounds
  • Appearance: Marbled, deep red flesh
  • Production: Packed quickly, stored and transported in an unbroken cold chain (at 0°C –4°C 

Introducing the Jewel of the Norwegian Fjords. Norwegian Fjord Trout is the only trout in the world that grows in fjords. It is ocean-farmed in the pure and cold Norwegian Fjords where seawater mixes with the fresh meltwater from glaciers and snow. These unique origins give Norwegian Fjord Trout its uniquely fresh taste.

Fjord Trout is known for its deep red-orange colour, which together with the white marbling gives the fillets a luxurious feel and rich flavour. Allow us to introduce you…

 

As good for you as it looks

A fillet of Norwegian Fjord Trout is a healthy choice for your dinner plate. It’s rich in essential nutrients, such as omega-3 fatty acids, vitamin D, vitamin B12, vitamin A, and iodine, plus it contains antioxidants too.

 

Preparing Norwegian Fjord Trout

Fjord trout can be eaten raw in sashimi, or marinated and cooked at low temperatures. These are our top tips for preparing this delicious fish:

Low and slow: Norwegian Fjord Trout is a delicate, lean fish that shouldn’t be cooked at high temperatures - aim for between 40-48°C. Preparing your fish at low temperatures will ensure the best flavour, texture and colour. If you’re cooking Norwegian Fjord Trout in the oven, the temperature should not exceed 100°C.

Add flavour: Fjord Trout can be combined with both intense and subtle flavours. For a perfect cooking result, marinate Fjord Trout in brine (using 100g of salt per litre of water) for about 10 minutes.

Crisp up the skin: If you’re leaving the skin on, feel free to fry or grill. To fry, place the fish in the pan skin down for 4-5 minutes, turn it over and fry for a further 3-4 minutes. Alternatively, use the grill to give the fish some colour and then finish cooking it slowly in the oven.

Poach it: Marinate with salt and sugar for 10-20 minutes, before washing under a cold tap. Bring the poaching liquid to boil, then remove from the heat and cook your fillets for 8-10 minutes.