Norwegian salmon is enjoyed in more than 100 countries around the world for one reason - origin matters. Our salmon spends its life swimming in crystal clear, arctic waters with plenty of space to build muscle and flavour. Read on to discover why Norwegian ocean-farmed salmon is in a league of its own…
Ocean-farmed with pride
Being the first to develop the sea-based farming method in the 1970s, we have pioneered the industry, being at the forefront of salmon production. But ocean-farming salmon is more than a job– 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. This isn’t just the right thing to do – it enhances the flavour and texture of our fish.
Norwegian ocean-farmed salmon is exactly that – farmed in our oceans. It spends its life living in large nets, which are 40-50m deep with a circumference of 60-160m. And when it comes to managing our salmon’s feed, we’re the experts. Farmed salmon requires just 1 kilo of feed to grow (a chicken requires 2kg!) and we have cameras in place to monitor the fish, so that we can stop the flow of feed once the fish are full.
Norwegian ocean-farmed salmon grows at its own pace, which gives it a pure and fresh taste, fat marbling and an attractive red-orange colouring. It also has a firm consistency, making it a pleasure to eat.
Celebrating the noble fish
In Norway, salmon is considered to be an almost aristocratic fish and we still have festivals in its honour along the coast, when communities eat together and organise games for children and their families.
As good for you as it tastes
Norwegian ocean-farmed salmon is good for your body and mind. It’s packed full of omega-3 fatty acids, which have been shown to improve brain function, reduce cholesterol and protect against the UV rays from the sun. Salmon also contains vitamin D, which we need for healthy bones.
Preparing salmon from Norway
Norwegian salmon is available as a fresh or frozen product and arrives whole or prepared in steaks and fillets. Salmon tastes wonderful marinated or smoked, it can also be boiled, fried or grilled and is excellent in stir-fry and casseroles.
Serve with sushi
It might surprise you to learn that it was Norwegians who first had the idea of using salmon in sushi. Today, fresh salmon is incredibly popular in Japanese restaurants all over the world, where you’ll find it served raw in sashimi or rolled up in maki. Making sushi at home is easier than you might think - simply follow this recipe:
Choose Norwegian salmon.
- Boil your sushi rice and leave to cool in the fridge, adding a little rice vinegar
- Place your nori (seaweed sheet) on a bamboo rolling mat
- Place the cooked rice along one side of the nori sheet
- Add strips of Norwegian salmon
- Roll and slice to create perfect maki!
Visit the Salmon Academy for more information: