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Seven reasons to buy Norwegian salmon

Why choose Norwegian salmon over other origins? Here are seven good reasons to choose salmon from Norway. 

PhotoAina Hole

1. Location, location, location

Producing the world’s favourite fish takes more than determination and skill, you also need the perfect natural conditions. Norway is a long country, our rugged coastline stretches more than 100 000 kilometres, second only to Canada. Our plentiful cold, long fjords and coastal waters provide the perfect conditions for year-round production of salmon and trout of the highest quality.

Thriving local communities dotted all along our coast provides efficient infrastructure, ensuring swift and reliable logistics preserving the salmon’s pristine quality – every day, all year round.

It’s quite unique really.

2. World leading sustainable protein

Farmed salmon has a low carbon footprint compared to other proteins, and Norwegian salmon farmers have topped the Coller FAIRR ranking  of the world’s most sustainable protein producers three years running.

We are proud of how our industry, science and regulation work together to continuously strive for better, representing an important part of the solution to the world’s pressing need for a sustainable food systems transition.

Read more about why Norwegian salmon is sustainable.


3. The value of the Seafood from Norway label

According to our annual consumer seafood survey, the biggest of its kind, more than three in four consumers believe origin is of great importance when choosing seafood. And when it comes to consumer’s preference for where their salmon should come from, consumers across the world agree: 44 percent of consumers say they prefer their salmon to come from Norway, far ahead of any other origin.

Clearly communicating the origin of seafood makes sense also from a business perspective, as 3 in 5 consumers say they are willing to pay a premium for seafood with clear origin labelling, such as the Seafood from Norway origin mark. Read more about the Seafood from Norway origin label. (Source SCI, 2020, Norwegian Seafood Council)

Obtaining licensing rights for the Seafood from Norway label enable merchants to benefit from the global marketing efforts led by the Norwegian Seafood Council, the world’s largest generic seafood marketing organization, including applying for jointly financed campaigns for Norwegian seafood

4. Norwegian Salmon, the antibiotics-free, non-GMO superfood

The health benefits of salmon are well known, but fewer people know that Norwegian salmon is also antibiotics-free and non-GMO.

With the introduction of effective vaccination along with careful supervision from dedicated fish health vets, Norwegian aquaculture has all but eliminated the use of antibiotics. Read more.

In addition, Norwegian salmon are fed a diet of non-gene modified (GMO) feed and sustainably sourced ingredients to ensure our salmon thrive. This carefully controlled diet means Norwegian salmon has been approved for raw consumption without prior freezing.

Salmon are one of our best available sources of Omega-3 fats as well as many other essential nutrients such as Vitamin A, B and D, potassium and selenium. 


5. Norwegian - The original sushi salmon

Did you know salmon sushi is a Norwegian invention? The proud traditions of Japanese raw seafood eating becoming a global mega-trend was not really feasible until a clever (and possibly slightly bonkers) group of Norwegians introduced the Japanese to the delights of eating farmed Norwegian salmon raw. It was an eye opener to chefs and consumers alike, as the local Coho salmon found in Japan needs to be cooked before eating. 

The rest is history, a very tasty one.

6. Pioneers then, and in the future

Norway was the first country to successfully farm and then commercialize Atlantic salmon back in the seventies, when salmon from 40 Norwegian rivers were collected and bred for our ocean farms. Read more about the history of Norwegian salmon farming.

Since then, the industry has changed beyond recognition, and today Norwegian salmon farmers continue to push boundaries to evolve and improve when it comes to technology and circularity. Read more about Norwegian aquaculture innovation and technology at the Explorer.

7. A global superstar

Not all salmon’s the same. The farmed Norwegian Atlantic salmon differs from its cousins chum, coho, sockeye, chinook, pink, sea trout and trout. Each to their own, but there’s no doubt which salmon the world has fallen in love with.

Norwegian salmon is the world’s favourite fish.

Every single day more than 14 million meals of Norwegian salmon are eaten around the world. Our salmon is exported to more than 100 markets globally, making it a truly global superstar.

Ready to join the club? Find an exporter.
Ready to get cooking? Find recipes with Norwegian salmon.