Search
Close this search box.

About Frøya Salmon

The Frøya salmon are farmed in the sea off the island of Frøya. This is the basis for the unique quality.

The Frøya salmons are farmed in the sea off the island of Frøya. This is the basis for the unique quality. In this area, the Gulf Stream for millennia has created strong currents with a large difference in floods and shorelines, ensuring the supply of nutritious and clean seawater twice a day, summer and winter. For generations, this natural phenomenon has created ideal conditions for growing salmon.

Once the salmon has grown to 5-6 kg, it is brought in to the state-of-the-art processing plant on the island.

The salmons are sorted by hand and only the best skins and boneless pieces of the best salmons are made into Frøya salmon.

Frøya has developed a unique packing and cooling process. It only takes two hours from the fish is alive until it is fully packed and ready for rapid cooling to below 0 degrees (salmon freezes at -1.72 °). It ensures that the salmon tastes the same at your home as the day we pick it up from the sea.

Insula

Frøya Salmon AS is owned by the Norwegian seafood company Insula. Insula’s companies have been producing top quality seafood for decades.

Where does the fish come from?

Frøya, Nordskaget ved Kverva

More facts about Frøya salmon:

Safe to eat Frøya raw straight from the pack

It is safe to eat Frøya raw even without prior freezing. Also when cooking with Frøya you don’t have to overcook your fish to feel safe – Frøya is best enjoyed when prepared rare to medium rare.

Read more

The secret behind the perfect eating experience

Eating Frøya is like eating freshly caught fish. We fillet and remove skinn and bones within only a couple of hours after the salmon is swimming in the sea and then pack it immediately.

Read more