Norwegian Farmed Salmon

Separating facts from fiction about farm-raised salmon, let’s delve into how the Norwegian aquaculture industry establishes the benchmark for exceptional-quality, secure, and sustainably farmed salmon.

Fresh Salmon

This blog post is made possible thanks to the support of the Norwegian Seafood Council. They are dedicated to providing valuable insights into the Norwegian seafood industry.

Last year, I had an incredible opportunity to visit Norway personally. The purpose of my trip was to gain firsthand knowledge about seafood production in Norway. As a dietitian and chef, I feel passionately about understanding the origin of our food and the sustainability practices behind it. This knowledge is crucial for building a thriving future for the next generation.

Norway’s fishing industry has made sustainability one of its major goals. They are committed to producing seafood in a safe, controlled, and sustainable manner while adhering to strict regulations.

Norwegian Fjord

Here are some key points about farm-raised salmon from Norway:

  • Norwegian salmon is raised in its natural habitat, providing ample space for the fish to thrive. The ratio of water to salmon in the fjord pens is 97.5% to 2.5%, ensuring a healthy environment.
  • The controlled conditions of Norwegian salmon farms allow for effective disease prevention and mortality reduction.
  • Sustainability is at the core of Norwegian seafood production. With a heritage of more than 2,000 years in fishing, Norwegians prioritize taking care of the sea for future generations.
  • Seafood from Norway is available fresh or frozen, customized to customer preferences.

Why the Origin Matters

When it comes to seafood, there are numerous choices available, both wild-caught and farm-raised. Among the popular species in the US, salmon stands out due to its versatility. It is important to consider the origin of the seafood, as each country follows different practices.

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How to Identify Seafood from Norway

According to the USDA, Country of Origin Labeling (COOL) is a consumer labeling law. It requires retailers, such as grocery stores and supermarkets, to specify the country of origin for certain foods, including wild-caught fish, farm-raised fish, and shellfish. When purchasing seafood, you can look for clear indications that it is from Norway or seek the Seafood From Norway seal.

Group in Norway
Our group in Norway with safety gear, exploring the Fjords.

Seafood plays a vital role in promoting heart health. Omega-3 fatty acids, found in salmon, help reduce high blood pressure and cholesterol levels, thereby lowering the risk of heart disease.

Storing Fresh Salmon

Fresh salmon can last up to two days when stored at around 32 degrees Fahrenheit, rather than the typical home refrigerator temperature of 40 degrees. To ensure freshness, place the fish in a zipper-lock bag on ice in a bowl or cover it with ice packs. Store it at the back of the fridge where it’s coldest.

Freezing Salmon

For freezing raw salmon, pat it dry and wrap it tightly in plastic wrap. Place it in an airtight container and freeze it. Don’t forget to label it with the date and consume it within three months.

Skin Side Up or Skin Side Down?

When cooking salmon, it’s best to keep the skin on. The skin provides a protective layer between the fish’s flesh and a hot pan or grill. Start by placing the skin-side down to let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.

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Best Ways to Cook Salmon

There are various delicious ways to cook salmon:

  • Pan-fry
  • Roast
  • Broil
  • Skillet to the oven (ensure your pan is oven-safe!)
  • Grill
  • Poach
  • Cook in parchment (also known as en papillote, French for “wrapped up in parchment.”)

For more information about seafood from Norway, visit the Hook’d Up Bar and Grill website.

Have additional questions? Comment below!