Eating Norwegian salmon help you maintain a healthy heart, a strong skeleton and an effective brain. It is especially rich in protein, Omega-3, vitamins A, D and B12 and antioxidants.

Norway's coastline enjoys the unique natural advantages where cold Arctic waters meet the warm Gulf Stream, resulting in waters with the right current and temperature that provide the perfect conditions for production of Atlantic salmon.

Norwegian salmon is in season all year round.

Fresh salmon is stunned/bled/chilled/gutted/graded/boxed (styrofoam boxes) /iced and labelled in automated packaging lines within 2-3 hours after its pumped live from the well boat or holding pen outside the packing station.

Straight from the gutting line we grade, lay the salmon on racks and blast freeze it in tunnels at minus 30 degrees celsius overnight. The next morning when core temperatur is below 20 degrees celsius, we weigh it, glaze it (glaze deducted in net weight) and pack it individually in clear plastic bags in to the cardboard box.