Species

The Norwegian coastline, which reaches far into the Arctic, offers ideal conditions for a fish that thrives in cold waters. Norwegian salmon is especially rich in protein, vitamin A, D and B12, antioxidants and omega-3s. Salmon is a very versatile fish and can be enjoyed in both cold and warm dishes.

Born in lakes and rivers, this remarkably adaptable trout manages to thrive in the ocean as well. Here, in between the steep cliffs, the fjord trout thrives. In addition to the typical seafood benefits of lots of protein and selenium, the fjord trout is also especially abundant in omega-3 fatty acids and also full of vitamin D.

The world’s largest cod stock is in Norwegian waters. An enormous fish stock that has been the means of existence for people along the coast for thousands of years – not just as food, but also as trading goods. The cod’s meat has a mild taste, white colour and can be combined with many different spices and side dishes.