Norwegian Trout (Oncorhynchus mykiss) is a product of the 21,000 km of Norwegian coastline. In the clean, cold fjords the fish live and develop to become the delicacy that increasingly more consumers are learning to appreciate.
The majority of the Norwegian export of trout is to none other than the fish connoisseur nation of Japan, where the fish's many good qualities are greatly valued.
Quality & Taste
Norwegian Trout is a delicate fish with firm flesh and a characteristic red pigment. Some of this pigment comes through its feed, but this particular fish also has more of a naturally stronger pigment than is the case with its relatives in the salmon family. All in all, the trout has qualities which make it a very flexible and sought after raw commodity. Trout store fat differently than other salmon fish. The majority of the fat is stored in the abdomen, thus the fish itself is lean and rich in taste. This not only makes it highly suitable in its raw form as sushi but also facilitates smoking, marinating, grilling, frying or boiling.
Norwegian trout producers are few but have the advantage of being able to draw from a cultural tradition involving generations of skill and knowledge which earns them a good renommé in the markets for delivering quality goods. High standards are set for the industry with demands for professional management in optimal production environments and continued surveillance. Norwegian Trout undergo extensive quality control in order to ensure the delivery of a first class product to the consumer.
The most important control factors are:
- Correct colour
- Correct size
- Flawless skin and meat
- Correct fat content
Nourishment & Health
It is not only good but it makes good sense health-wise to eat Norwegian Trout. The fish is rich in protein and contains large quantities of vitamins A, D and B12. The fish fat breaks down easily and is an important source of Omega - 3 fatty acids.
Storage & Delivery
Fresh Norwegian Trout can be stored for up to 7 - 8 days following production as long as the right temperatures and levels of hygiene are respected. As with meat, trout also becomes tender and tasty after a couple of days storage.