Norwegian seafood is unique because it is grown sustainably, drawing on the knowledge and experience of many generations, caring for the ocean and future generations.
Several million Norwegian seafood dishes are served every day around the world.
Norwegian seafood is unique because it is grown sustainably, drawing on the knowledge and experience of many generations, caring for the ocean and future generations.
Several million Norwegian seafood dishes are served every day around the world.
Norwegian seafood is unique because it is grown sustainably, drawing on the knowledge and experience of many generations, caring for the ocean and future generations.
Several million Norwegian seafood dishes are served every day around the world.
Norwegian seafood is unique because it is grown sustainably, drawing on the knowledge and experience of many generations, caring for the ocean and future generations.
Several million Norwegian seafood dishes are served every day around the world.
Norwegian seafood is unique because it is grown sustainably, drawing on the knowledge and experience of many generations, caring for the ocean and future generations.
Several million Norwegian seafood dishes are served every day around the world.
You don't need more than a flashlight and quick reflexes to catch brown crabs - the last thing brown crabs see is a flash and a shooting hand. But you have to act quickly: after a second or two, the crab understands what is happening and uses its claws to pinch you as hard as it can, and it will not let you go easily. So crab fishing not only provides delicious food, but also triggers an adrenaline rush.
Season
from June to September
Catch range
Along the Norwegian coast.
Nutrients
omega-3
vitamin B12
selenium
Salmon
Almost all anadromous salmon spawn once in a lifetime and die after spawning. This is especially typical for Pacific salmon (chum salmon, pink salmon, red salmon, etc.). In contrast, not all individuals perish among Atlantic salmon (salmon), some breed up to 4 times (the only recorded record is 5 times), although this is more the exception than the rule.
Season
July-August.
Catch range
Along the Norwegian coast.
Nutrients
protein
Fats
Ash
Mackerel
Mackerel is a schooling thermophilic pelagic fish that makes significant migrations. It inhabits at a temperature of 8-20 ° C. Winters at depths of up to 200 m along the continental slope.
Season
All year round
Catch range
Along the Norwegian coast.
Nutrients
protein
Fats
Carbohydrates
Blue mussel
In the summer months, it will not be difficult to find mussels: they can be located close to the coast, stick around stones, the bases of piers and other water structures. It can also be found in silt. In April-May, there is a high probability that only small individuals will be found. And from July to October they reach the largest sizes.
Season
All year round, but best of all in autumn.
Catch range
Along the Norwegian coast.
Nutrients
protein
vitamin B12
selenium
Brown crab
You don't need more than a flashlight and quick reflexes to catch brown crabs - the last thing brown crabs see is a flash and a shooting hand. But you have to act quickly: after a second or two, the crab understands what is happening and uses its claws to pinch you as hard as it can, and it will not let you go easily. So crab fishing not only provides delicious food, but also triggers an adrenaline rush.
Season
All year round, but best of all in autumn.
Catch range
Along the Norwegian coast.
Питательные вещества
calcium,
magnesium,
vitamins of group B, A, C, E, K, PP
Octopus
The common octopus is a fantastic eight-legged clam that has three hearts and blue blood. The absence of a skeleton allows it to slip through holes up to 6 cm in diameter and take on any shape. The octopus can instantly match the colors, patterns and even texture of its surroundings, hiding discreetly from both potential predators and unsuspecting prey. In case of danger, he flees in a cloud of ink, which dulls the predator's sense of smell, making it difficult to track the running octopus. And in a hopeless situation - in general, he loses a tentacle arm, which then grows back.
Season
July-August.
Catch range
Along the Norwegian coast.
Nutrients
protein
Fats
Ash
Mackerel
Mackerel is a schooling thermophilic pelagic fish that makes significant migrations. It inhabits at a temperature of 8-20 ° C. Winters at depths of up to 200 m along the continental slope.
Season
January-February
Catch range
Along the Norwegian coast.
Nutrients
protein
Fats
Ash
Cod
The popularity of cod as a commercial fish is very high
in the world. Mankind has been eating this fish for many centuries. Cod has a white flesh with a mild flavor. Fish Oil is also eaten.
Season
from June to September
Catch range
Along the Norwegian coast.
Nutrients
omega-3
vitamin B12
selenium
Salmon
Almost all anadromous salmon spawn once in a lifetime and die after spawning. This is especially typical for Pacific salmon (chum salmon, pink salmon, red salmon, etc.). In contrast, not all individuals perish among Atlantic salmon (salmon), some breed up to 4 times (the only recorded record is 5 times), although this is more the exception than the rule.
Season
All year round
Catch range
Along the Norwegian coast.
Nutrients
protein
Fats
Carbohydrates
Blue mussel
In the summer months, it will not be difficult to find mussels: they can be located close to the coast, stick around stones, the bases of piers and other water structures. It can also be found in silt. In April-May, there is a high probability that only small individuals will be found. And from July to October they reach the largest sizes.
Unique variety
Ecological consumption
The best quality
Ideal growing conditions
Extreme conditions for humans. Ideal conditions for fish
The Gulf Stream, which carries warm water from the Gulf of Mexico across the Atlantic Ocean, flows north along the Norwegian coast into the clear, icy waters of the Arctic. This creates ideal conditions for an incredibly rich marine ecosystem.
Small fish, large fish, shellfish and other life forms. Some of them are local people, others are migrating or passing across the globe. Some prefer the cold open sea, others live in quiet deep fjords, protected by walled islands and skerries. Each of them plays a role in the complex and exciting marine life cycle.
The variety of seafood from this environment is unique. This is one of the main reasons why Norway is the second largest exporter of seafood in the world. And there is also a reason why chefs and connoisseurs around the world choose seafood from Norway: it will be difficult for you to find the same selection and quality anywhere else.
Best quality seafood
Norwegian seafood is quality seafood and we are happy to share it. This is why our seafood is enjoyed all over the world. The international importance of the industry is illustrated by the fact that Norwegian seafood travels to approximately 150 countries. We are the second largest exporter of seafood in the world
Ecological consumption
Norway's magnificent coastal nature and the diversity of life it supports have been the foundation of our existence since the Stone Age. We know we must pass this on to future generations. The sea is a gift that continues to give, but only as long as we continue to respect it and take care of what has been given to us.
Ideal growing conditions
Norway has one of the most advanced and well-established sustainable development and management systems in both fisheries and aquaculture. This is not an accident, but systematic work at all levels to ensure consumer safety and fish welfare.
A strong emphasis on animal welfare and strict regulations means our seafood is consistently high quality and safe to eat. Manufacturing is environmentally friendly and responsible, leaving a minimal footprint on the environment
You get the very best seafood No matter what seafood it is, because it is Norwegian and therefore of the best quality
