The Atlantic salmon (Laks) is an anadromous fish, which means it migrates into freshwater to spawn, but otherwise lives in the sea. After two to five years in a river, the salmon fry undergoes a change, known as smoltification, rendering it able to live in saltwater. Once the salmon fry has become a smolt, it leaves the river and migrates out to sea. After two to four years, the fish is fully matured and starts the migration back to its native river to spawn. Nowadays, fishing wild salmon is limited for the most part to sports anglers.
Norway has been a pioneering nation in the development of, and since the breakthrough with sea-based farming in the 1970s, it has kept its position as the world´s leading producer of Atlantic salmon. As a coastal trade and export industry, the salmon industry has been extremely important for Norway. As a result of the tremendous growth in production, which picked up speed significantly in the 1980s, the salmon industry currently accounts for about 40 per cent of the total export value of Norwegian fish products.
Atlantic salmon is sold fresh or frozen in slices, fillets or as whole fish. Salmon fillets can also be cured, cold-smoked and hot-smoked. Fresh salmon can be used raw in sashimi and sushi. It can be poached, fried or grilled and is very well-suited to stir-fry and casserole dishes. Smoked salmon can be served as a sandwich fi lling or in salads, with pasta and in many other combinations.
In terms of nutritional value, farmed salmon is an excellent product. It contains plenty of omega-3 fatty acids and is rich in the fat-soluble vitamins A and D. Omega-3 fatty acids are important for various cells in the body; they have a beneficial effect on heart and / or circulatory diseases and on bolstering our immunological defences.
Seafood from Norway.
Protection laws determine
the fishing season
Farmed salmon is
sold all year
Up to 150 cm,
Weight up to 35 kg