The salmon is an anadromous fish species—meaning it spawns in freshwater but lives most of its life in the ocean. After 2 to 5 years in the river, salmon fry undergo a change called smoltification which enables it to live in salt water. Once a salmon fry becomes a smolt, it leaves the river and heads out to sea. After two to four years in the ocean, the salmon reaches sexual maturity and begins its spawning migration back to the river from which it came.
Fishing for salmon is now mainly reserved for anglers.
Norway has been a pioneer in the development of salmon farming. Since the country's breakthrough with sea-based farming in the 1970s, it has maintained its position as the world's leading producer of Atlantic salmon. Today, salmon accounts for about 50% of the total export value of Norwegian fish products.
Atlantic salmon is especially rich in:
- Protein, building and maintaining every cell in the body
- Omega-3 fatty acids that prevent and reduce the development of cardiovascular diseases, and which are important building blocks in the brain
- Vitamin D, which is necessary to get the right balance of calcium in the body to maintain and strengthen the bones
- Selenium, an important element in an enzyme that fights harmful chemical processes in the body
More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data