Norwegian Salmon

Norwegian Salmon

Ocean farm-raised Norwegian Salmon delivers a clean taste and texture that comes from a slow, natural growth process and exceptional regulations to ensure safety.

  • General Information

    • Availability: Year-round

    • Strict Regulations: Raised and cared for under strict Norwegian regulation throughout the production chain to ensure food safety

    • No Antibiotics: Due to new disease-fighting techniques and preventive measures, the use of antibiotics is currently approaching zero

    • No Color Added: Flesh color comes from diet supplements that are similar to vitamins

    • All-Natural Diet: Norwegian Salmon are fed an all-natural diet composed of both vegetable and marine raw material, such as fish oil and fish meal from wild fish, plus vitamins, minerals and antioxidants

    • Safe to Consume Raw: Exempt from the freezing requirement for fish (U.S. Food Code section 3-402.11) because it is an aquaculture fish, raised in net pens in open water and fed formulated feed

  • Aquaculture

    • Norwegian ocean-farmed salmon are raised in pens in the cold, clear waters of Norway.

    • To prevent overcrowding and ensure sufficient swimming space, ocean net pens contain 2.5% fish to 97.5% water. Salmon are given the time, space and opportunity to fully mature.

    • Combining hard-earned experience and advanced technology, the industry is able to monitor and promote healthy fish growth and food safety at every step

    • Norway’s seafood industry pioneered the development of responsible ocean salmon farming in the early 1970s.

    • Salmon aquaculture is among the most resource-efficient methods of food production, as salmon are more than twice as efficient as pork and chicken at converting feed to energy and ultimately meat for human consumption

    • Today, Norway’s aquaculture industry ranks among the world’s leading programs

  • Taste and Texture

    • Moist, flaky meat

    • Clean, fresh-tasting

  • 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)

  • Defrosting

    • In refrigerator or a cold water bath in refrigerator overnight

    • Defrosted product should be used within 24 hours

  • How to Tell if Norwegian Salmon Is Fresh

    • Bright orange color and beautiful white lines

    • Smell should be sweet and ocean-like—never fishy

  • Nutritional Information

    • Protein

    • Vitamins A, D, B12

    •  Antioxidants

    • Omega-3s

  • How to Prepare

    • Salmon is a very versatile protein. Common preparation methods include:

      • Sushi

      • Fried

      • Boiled

      • Grilled

      • Marinated

      • Cold- or hot-smoked