Norway is a long country, with a rugged coastline that stretches more than 100 000 kilometers, second only to Canada. The great cold, long fjords, and coastal waters provide the perfect conditions for the year-round production of salmon of the highest quality.
2. World-leading sustainable protein
Farmed salmon has a low carbon footprint compared to other proteins, and Norwegian salmon farmers have topped the Coller FAIRR ranking of the world’s most sustainable protein producers three years running.
3. Free of antibiotics, and non-GMO
Norwegian salmon is antibiotics-free and non-GMO. Norwegian salmon are fed a diet of non-gene modified (GMO) feed and sustainably sourced ingredients to ensure our salmon thrive. This carefully controlled diet means Norwegian salmon has been approved for raw consumption without prior freezing.
Salmon is one of the best available sources of Omega-3 fats and many other essential nutrients such as vitamins A, B, and D, potassium, and selenium.
5. The original salmon sushi
Did you know salmon sushi is a Norwegian invention? The proud traditions of Japanese raw seafood eating becoming a global mega-trend was not really feasible until a clever (and possibly slightly bonkers) group of Norwegians introduced the Japanese to the delights of eating farmed Norwegian salmon raw.
Norway was the first country to successfully farm and then commercialize Atlantic salmon back in the seventies when salmon from 40 Norwegian rivers were collected and bred for our ocean farms.