From Norwegian waters to wasabi
Walk into any sushi place in the world and you’re guaranteed to see salmon on the menu. That was not the case 20 years ago. Even though the Japanese have eaten raw fish for centuries, the famously orange salmon was not a common sight in this dish until very recently. The Japanese simply did not consider their Pacific salmon clean enough to eat raw. However, the ocean-farmed Atlantic salmon was fit for purpose, with its clean and safe Norwegian origin.
The only problem was that the Japanese did not think of it as sushi.
Thus began an ambitious Norwegian campaign, initiated by a group of fish exporters with a big dream. Thanks to a good idea, a couple of mad entrepreneurs and good marketing, the supreme Atlantic salmon is now a Japanese success. It has ranked as the most popular sushi topping in Japan many years in a row. In combination with an international sushi boom, the Norwegian salmon’s high quality, intense look and fresh taste has made Norway the largest exporter of Atlantic salmon in the world.
Living cold with love
There are two genetically distinct genera of salmon: the Atlantic salmon and the Pacific salmon. They can only be found in the cold oceans on the northern hemisphere. The most common type is the Atlantic salmon, which is well known worldwide for its superb quality.
The Norwegian coastline, which reaches far into the Arctic, offers ideal conditions for a fish that thrives in cold waters. Here, the salmon can live in its natural environment.
For thousands of years, Norwegian fishermen have survived thanks to our in-depth knowledge about the Norwegian sea, and the, sometimes, inhospitable coastal environment. Therefore we know what our fish need and where they thrive. We care for our salmon’s welfare. Every Norwegian ocean farm is sustainable and offers plenty of room for the fish to move around. Only 2.5 percent of the volume in the ocean farms is fish, the remaining 97.5 percent is water. We also only feed the salmon clean, high quality food in the forms of pellets. In addition, the Norwegian salmon production has reduced its use of antibiotics remarkably. Since 1987 it has been reduced by a startling 99 percent. Only 0.14 gram of antibiotics is going into every ton of salmon. Combining traditions with knowledge and a modern scientific approach forms the basis of Norwegian aquaculture.
A change of breathÂ
Most of us only live one life as one species, living and breathing our whole life in the same environment as we were been born into. The salmon, on the other hand, has developed some interesting features—enabling it to live parts of its life in freshwater and other parts in salty ocean water. Because salmon lives in the ocean but reproduces in freshwater it must change the way it takes in oxygen.
To be able to breathe and live as a freshwater fish, the salmon does something quite extraordinary. Over thousands of years it has evolved the amazing ability to reverse a pumping mechanism in specialized cells in its gills. This impressive physiological trick is only mastered by a few other fish and is called osmoregulation.
Preparation
Norwegian salmon is especially rich in protein, vitamin A, D and B12, antioxidants and omega-3s. Salmon is a very versatile fish and can be enjoyed in both cold and warm dishes. Raw, fried, boiled, baked or smoked. Even marinated on the grill, it is a real winner. It also suits flavours and spices from all corners of the world, and salmon has become a star ingredient for top sushi chefs all around the globe.