Fjord Trout

Norwegian fjord trout has a pure and fresh flavour. The firm and velvety texture and beautiful marbling make it perfect for raw, marinated and lightly cooked dishes. It is slightly more sensitive to heat compared to Norwegian salmon, but treat it right and you are in for a delicious meal.

Nutritional information

Eating Norwegian fjord trout help you maintain a healthy heart, a strong skeleton and an effective brain. It is especially rich in protein, Omega-3, vitamins A, D and B12 and antioxidants.

Catch range

Norway enjoys the unique natural advantages where cold Arctic waters meet the warm Gulf Stream, resulting in waters with the right current and temperature that provide perfect conditions for year-round production of fjord trout.

Season

Norwegian fjord trout is in season all year round.

Trout is a name used for several species of salmon fish. The Norwegian fjord trout is well suited in saltwater aquaculture and has become popular for its excellent flavour and texture.

Norwegian fjord trout is a healthy protein known for its deep red-orange colour and beautiful marbling that gives the fillets a luxurious feel. It tastes good and is good for you. Eating Norwegian fjord trout help you maintain a healthy heart, a strong skeleton and an effective brain.

Norwegian fjord trout is smaller than Atlantic salmon with a firmer flesh. The fjord trout also stores the majority of fat in the abdomen, giving it a fattier belly, making the fish flesh leaner. The trout head and salmon head also offer distinguishing features as the trout head is rounder than the salmon.

The cold, clear waters in Norway provide perfect conditions for the fjord trout to grow slowly and develop a firm texture and a delicious taste. The cold, clear waters in Norway are essential for the taste and texture of Fjord trout. The Norwegian fjord trout benefits from the long history of fishing and utilising the natural resources along the coastline of Norway.

The Norwegian fjord trout industry is built on respect for nature, history, expertise and innovation. Norwegian fish farming began in the 1970s. Today, Norway continues to use its expertise in ethology, marine biology and technology to ensure food safety and the future of the aquaculture industry. Strict measures have been put in place to ensure we allow the industry to develop while respecting surrounding ecosystems. The industry, science and regulation work together to continuously strive for better, representing an important part of the solution to the world’s need for sustainable food.