Quick Norwegian Salmon Quality, Handling, and Traits Guide

Here’s a guide to some of the more commonly asked questions regarding Norwegian Salmon, quality, handling, and more.

Sustainability

• Sustainable Norwegian Salmon are ocean-farmed under standards that meet/exceed government safety regulations

Handling and Storage

• Whole Salmon - pack in fresh ice daily in drain pan or shipping coffin, belly down
• Portioned IQF salmon - pack in ice until use (1-2 days after thaw)

Maximum Yield

Whole fish offer more opportunities to create a variety of cuts and flavorful dishes with consistent lean quality and bright color with minimal waste.

Safe to Consume Raw

According to US Food Code section 3-402.11 paragraph B, farm-raised Norwegian Salmon served raw is exempt from the freezing requirement for fish because it is an aquacultured fish, raised in net-pens in open water and fed formulated feed.

Defrosting:

• In refrigerator or a cold water bath in refrigerator over night
• Defrosted product should be used within 24 hours

How to Tell if Norwegian Salmon if Fresh:

• Bright orange color and beautiful white lines
• Smell should be sweet and ocean-like – never fishy

What Does “Color Added” Mean?

• Norwegian Salmon gain pink hue from Astaxanthin— the same natural carotenoid that gives wild salmon its color—as a supplement in their food

Good source of:

• Protein
• Vitamins A, D, B12
• Antioxidants
• Omega-3s

USDA recommends:

• Adults: 8 oz. per week
• Women who are breastfeeding: 8-12 oz. of low mercury seafood (such as salmon)

Taste and Texture:

• Slow growth in cold, clear waters of Norway develops lean texture and delicate flavor
• Rich mouth feel and sweet taste

Common preparations:

• Boiled
• Fried
• Grilled
• Marinated
• Cold or hot smoked