Fjord Salmon trout is an exclusive fish and the name for fresh farm raised trout from Norway.
Photo: Frode Leikvoll
Fjord trout is genetically a smaller fish than salmon and has shorter fibers in the meat compared to salmon. This means that the Fjord trout meat becomes a little tenderer, and more velvety. Fjord trout also has leaner meat than salmon and a strong red color.
Salmon Trouts are raised in cold, clear fjords in western Norway, and one of the hatcheries is located by Folgefonna glacier which is around 10 000 year old. For one year the fish swims around in crystal clear water from the glacier before it is transferred to nearby fjords where it enjoys a combination of salty water from the sea and fresh water from the glacier. Thus, it has earned its name; Fjord Trout – Kissed by a Glacier.
Norway’s Industry-Leading Aquaculture
Norwegian Fjord Trout is ocean–farmed in Norway’s natural fjords—where rivers formed by water from glaciers and melted snow filter into the sea creating a less-salty basin. This provides Norwegian Fjord Trout with a unique, clean taste.
Certified Norwegian Fjord Trout Must:
- Be raised in the cold, clear waters of Norway
- Weigh over 4.4 pounds
- Have marbled, deep red flesh
- Be packed as soon as slaughtered
- Be stored and transported with an unbroken cold chain (at 32°F–39.2°F) until delivery
Norwegian Fjord Trout Is Safe to Consume Raw
Norwegian Fjord Trout is exempt from the freezing requirement for fish (US Food Code section 3-402.11) because it is an aquacultured fish, raised in net-pens in open water and fed formulated feed.
Lerøy Fjord Trout complies with the highest Quality Standard for Norwegian Fjord Trout (NS-9412-2010).
Global G.A.P IFA Aquaculture certification is available.
Season: Lerøy Fjord Trout is available all year round.