The cold and clear waters of Norway create ideal conditions for Norwegian salmon to grow slowly, resulting in a firm texture and delicious taste. Norway’s expertise in aquaculture allows for the responsible production of safe and healthy salmon. Eating Norwegian salmon supports a healthy heart, strong bones, and an effective brain, as it is high in protein, Omega-3, vitamins A, D, B12, and antioxidants. 

Norway’s coastline benefits from the unique meeting of cold Arctic waters and the warm Gulf Stream, providing the best environment for Atlantic salmon production. Norwegian salmon is available all year round. It is not only visually appealing but also an easy way to incorporate healthy omega-3 fatty acids into your diet. Norwegian salmon can be enjoyed raw in sushi, sashimi, tataki, and salads, or cooked in various ways such as steaming, baking, grilling, poaching, barbecuing, frying, and slow roasting. Many recipes are available to inspire different cooking and serving ideas. 

Norwegian salmon offers significant nutritional value and contributes to maintaining health. The responsible use of natural resources along Norway's coastline has a long history, with fish farming starting in the 1970s. Norway continues to leverage expertise in marine biology and technology to ensure food safety and sustainability in aquaculture. Strict measures are in place to align industry development with government regulations and protect ecosystems, highlighting aquaculture's role in providing sustainable food.