Norwegian salmon
In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.
The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim.
Nowadays, the Norwegian salmon is used in anything from sushi, gravlax, burgers, and woks to fiskesuppe, wraps, tacos, and poke bowls.
Part of
Rødbetgravet laks
Rødbetgravet laks is a traditional fish dish originating from Norway. The dish is usually made with a combination of salmon fillets, beetroot, sugar, salt, lemon ... Read more
Bergensk fiskesuppe
Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock ... Read more
