Norwegian Salmon

Norwegian Salmon

Sustainably farmed Norwegian Salmon delivers a clean taste and texture that comes from a slow, natural growth process and exceptional regulations to ensure safety.

Origin: The cold, clear waters of Norway

Availability: Year-round

The Fish:

Norwegian Salmon are sustainably raised and cared for under strict, nationally regulated

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


  • 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

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

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)


  • 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:

Norwegian Salmon is especially rich in:

  • 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