The success story that is the Norwegian fish farming industry started with Norwegian fjord trout (Oncorhynchus mykiss). This species thrives in Norwegian fjords, where rivers carrying water from glaciers and melted snow result in a lower salt content and excellent growing conditions for this type of fish.
Our pioneers started with trout, and some of them have stuck with fjord trout ever since. The experienced gained from farming Norwegian fjord trout laid the foundations for the technology that made it possible to farm Norwegian salmon ten years later.
With its bright pink flesh and white marbling, trout is both a culinary experience and a feast for the eye on any self-respecting table. Like salmon, Norwegian fjord trout is popular both among professional chefs and in private households. Norwegian fjord trout can also be used in all recipes based on salmon, which means that these two species of fish complement each other well.