Shellfish.
Shellfish..
Red, rugged and sushi raw — the Atlantic salmon does it all! It swims, it jumps, it even changes its biological makeup. And without the Norwegian Atlantic salmon, the delicious salmon sushi would never have been invented. Raw, fried, boiled, baked, smoked or even marinated on the grill. Norwegian Atlantic salmon is a type of salmon that is farmed in Norway. It is known for its high quality and taste, and is a popular choice for both fresh and smoked salmon. Norwegian salmon is primarily farmed in the coastal regions of Norway, and the industry is strictly regulated to ensure the fish are raised in a sustainable manner.
Our extensive understanding of the Norwegian Sea and the occasionally hostile coastal environment has allowed Norwegian fisherman to thrive for thousands of years. We are aware of our fish's requirements and ideal habitats as a result. We are concerned about our salmon's welfare. Every ocean farm in Norway is environmentally friendly and provides lots of space for the fish to wander around. The foundation of Norwegian aquaculture is the blending of knowledge, tradition, and a contemporary scientific approach. This far north, the natural habitat in and around the ocean can be particularly fragile. The aquaculture sector must adhere to tight laws for certifications, for operating and also for shutting down ocean farming facilities in order to ensure a safe and sustainable aquaculture. Laws in Norway require aquaculture to take local ecosystems into account. This is an important value to the Norwegian salmon farming.
Norwegian salmon is particularly high in protein, antioxidants, omega-3 fatty acids, vitamins A, D, and B12. Salmon is a very adaptable fish that tastes great in both warm and cold recipes. fried, boiled, roasted, smoked, or raw. It is a definite winner, even when marinated on the grill. Salmon has emerged as a star ingredient for top sushi chefs all around the world because it pairs well with flavors and spices from all over the world.
