Do you love Salmon? I know I do and so does my son. I think salmon is the perfect fish for those who don’t necessarily like fish because it is not a “fishy” tasting fish. Yes, it tastes like seafood, but not as strong. It is flaky and if cooked correctly it can practically melt in your mouth. This is of course assuming you purchased a good piece of salmon.
I have had some in my day that taste just horrible. My biggest mistake was not smelling it before buying it. If you smell the fish and it smells “fishy”, turn and run away as fast as you can. You want your salmon to have virtually no smell at all or to smell like the sea. This is a way you can tell if it is fresh or not. You also want to know where your salmon is coming from. In my opinion, it must come from Norway. Norway is where premium ocean farmed salmon originated. The fish are raised naturally and with care. This care insures you will be getting the absolute best fish available.
I am sure the majority of us do not get enough fish in our diet. The new “My Plate” dietary guidelines recommend at least two servings of fish a week. Ocean Farmed Salmon is super high in Omega-3 Fatty Acids. Omega-3 Fatty Acids help protect against heart disease, promote healthy skin and joints and are essential to the proper neurological development in unborn babies and young children. In hopes to improve the general health of the world, the World Health Organization recommends everyone to increase their seafood intake. Hmmmm, I sure do wish my husband would eat salmon. He doesn’t eat ANYTHING from the water…sooooo annoying!
Why am I so hyped about salmon? I actually might be taking a trip to Norway this Spring to see how Norwegian salmon is ocean farmed. How amazing would that be??? I would be in my element. Cold weather, beautiful scenery and salmon galore!
Look how beautiful this Coastal Norwegian Village is. Some might say, “Ugggg, snow!” But I say, the colder the better.
They even farm Salmon in a beautiful way
“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council. “Norway is proud of the rich history and cultural traditions that are a way of life for our salmon craftsmen. Given the nutritional importance of incorporating heart-healthy and protein-rich fish into your diet on a weekly basis, we want to educate seafoodies about the unmatched level of skill and painstaking care that goes into the way we raise and harvest our fresh, ocean-farmed salmon.”
“ Norway is one of the biggest exporters of Atlantic salmon. Our seafood is enjoyed in more than 150 countries worldwide,” says Grønbech. “The reason for this success is Norway’s long traditions of harvesting seafood in a sustainable manner to ensure safe, delicious seafood supplies are available for generations of fish lovers to come. ”
You can purchase Ocean-farmed Norwegian salmon fresh year-round, it is always a quick, delicious and nutritious meal for your family. For more information about ocean-farmed salmon from Norway, visit Norwegian Salmon
For thousands of years, the Norwegians have been making their living off the fish rich, ice-cold Arctic waters and crystal-clear fjords of Norway.
What it boils down to is that Norway is the king of Norwegian Salmon. They have earned an international reputation for providing the finest, freshest seafood available. In the 1970’s Norway’s seafood industry pioneered the development of responsible ocean salmon-farming.
Norway is one of the world’s largest suppliers of seafood, they provide us with more than 27 MILLION meals that are consumed worldwide every day. In my opinion, numbers speak louder than words. If a company is feeding that many mouths, they must be doing something right. They actually do a lot of things right. Because Norwegian Salmon farmers have a deep respect for nature and huge sense cultural pride, they make continuous efforts to improve their already strict standards of excellence and safety in raising ocean-farmed salmon.
The salmon is slowly grown as nature intended in the clear, cold Norwegian waters. The fish are constantly monitored and cared for until they are old enough to be harvested and sent around the world.. The beautiful fish spend about their fist year of life in a safe hatchery tank on land until they are strong enough to be sent to the spacious, protected ocean pens.
They have plenty of water to frolic about in. Norwegian law requires that salmon make up less than 2 1/2 percent of an aquaculture facility’s volume. That means that the facility is made up of 97 1/2 percent water. This insures that the fish can swim about effortlessly and have a healthy growth life.
Each step of the salmons growth is carefully monitored by very technically systems that feed information to the farmers and their veterinarians. The system even knows when the fish are full so the feeding device can be turned off. You know what happens when you over feed a fish…..dun-dun-duunnnnnnn. Cue funeral music. The
salmon are fed an all-natural diet that is comprised of 50 % raw marine materials like fish oil and fishmeal from wild fish, and 50 % vegetable raw material, plus vitamins, minerals and antioxidants.
Blogger Kate Geagan, M.S., R.D was lucky enough to visit Norway to see the fisheries in April 2011. “Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork? My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.”
I now introduce you to Anio Olaisen, Owner of Nova Sea in Lovund, Norway.
Nova Sea ( http://www.novasea.no/en/home/ ) is the largest producer of farmed salmon in Northern Norway. They are nestled along the coast of Helgeland. Helgeland is surrounded by cold clear water and pristine conditions, thus making it the perfect environment for raising the the best salmon available.
Aino grew up in Lovund, Norway. Lovund is a small fishing community. And by small, I mean popluation 423.
She now owns Nova Sea, a salmon farming company that her father, Steinar started back in 1972. Aino has a deep sense of pride for her families company. She is proud that in the last 35 years, her highly technological company has kept their honesty, concern for the safety of their fish, their employees and prime quality intact.
Anio is also extremely proud that she is able to keep the fishing traditions alive in her tiny community with her company. Her business provides a simple way of living that the people are used to.
“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino. “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable. That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”
Salmon farming in Norway did not have an easy start. Back in the 1970’s Anios father, with many struggles, had to establish a salmon farm with a bag of 1,200 smolt, or baby salmon. Years of research and round-the-clock work insured that the new business of salmon farming was there to stay.
Aino has been involved with her families business since she was just a very young child. As soon as she was old enough to “work”, she would spend her summer vacation from school working on the farm. However, like most teenagers, she wanted to explore her options. She left Lovund at the age of 16 and later attended the Norway College of Fishery Science in Tromso. For 15 years, she studied and traveled in Denmark, Ecuador and France. She then returned back home to Lovund to start a family and continue in her families business.
When she was asked why Americans should choose Norwegian salmon, Aino says , “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea. Our salmon is healthy, delicious and produced in safe environments with complete traceability. Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.”
Aino practices what she preaches, saying that, “We eat salmon for dinner at least once a week, and we often enjoy smoked salmon for breakfast and lunch,” she says. “My favorite way to serve it is to oven bake a salmon fillet in aluminum foil after sprinkling it with soy sauce, herbs, fresh chili, fresh ginger and a few drops of freshly squeezed lime. My family loves it served with fresh vegetables.”
So as you can see, Salmon is Norways way of life. They have been fisherman for thousands of years and they care about their livelihood. Speaking as a consumer we rarely think about where our food come from, or what journey it takes from birth to our plates, so I certainly hope I can travel in the spring to see first hand the amazing salmon fisheries in the icy waters of Norway.
How do you prepare your salmon? I tend to be a creature of habit. I usually throw some salt, pepper, dill and lemon and bake it. I just love it that way. And it is quick and easy to prepare. You can find many delicious salmon recipes at salmon from Norway. I was sent an absolutely beautiful whole salmon that I plan on cooking tomorrow night for dinner, so stay tuned for a salmon recipe from me.
In Norway, they have a different way of preparing their salmon. It’s called Gravlax. The name literally means “Grave-Salmon” and refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level.
We are not in the medieval time anymore, so today, they cure it with sugar, salt and fresh dill. This preparation produces a fresh, delicate flavor that is traditionally eaten on open faced sandwiches or with stewed potatoes.
1 approx 2-lb salmon fillet, skin on
3 tbsp salt
2 tbsp sugar
1 tbsp coarsely ground pepper
1 bunch dill, coarsely chopped
4 egg yolks
½ tsp salt
½ cup vegetable oil or mild olive oil
1 tbsp sugar
1 tbsp white wine vinegar
½ tsp white pepper
1 tbsp mustard
2-3 tbsp finely chopped dil
Trim salmon fillets. Scrape the skin well and remove all bones (if any).
Blend salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill over and place the fillet in the pan skin side down.
Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.
Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.
Add salt to the egg yolks and stir until it reaches a thick consistency. Slowly pour in the oil while whisking quickly until the sauce is a consistency similar to mayonnaise.
Stir sugar, vinegar, pepper and mustard into the sauce. Just before use add the dill. The sauce will keep in the refrigerator for up to 1 week.
Cut the salmon into thin slices and serve with gravy, stewed potatoes or bread and salad.
About the Norwegian Seafood Export Council
Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Export Council (NSEC) builds awareness of and educates the public on seafood from Norway. From the headquarters in Tromso, Norway and a U.S. branch in Boston, Mass., the NSEC carries out Norwegian seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its entire efforts are financed by the Norwegian seafood industry itself. As the world’s second largest exporter of seafood, Norway provides quality, nutrient rich seafood to over 150 different countries, and is the world’s largest joint marketer of seafood. For more information on the NSEC visitwww.seafoodfromnorway.com.