Why Does Norway have Perfect Living Conditions for Salmon?
Salmon from Norway. Red, rugged and sushi raw – the Atlantic salmon does it all!
Living cold with love
There are two genetically distinct genera of salmon: the Atlantic salmon and the Pacific salmon. They can only be found in the cold oceans on the northern hemisphere. The most common type is the Atlantic salmon, which is well known worldwide for its superb quality. The Norwegian coastline, which reaches far into the Arctic, offers ideal living conditions for salmon that thrives in cold waters. Here, the salmon can live in its natural environment.
For thousands of years, Norwegian fishermen have survived thanks to our in-depth knowledge about the Norwegian sea, and the, sometimes, inhospitable coastal environment. Therefore, we know what our fish need and where they thrive. We care for our salmon’s welfare. Every Norwegian ocean farm is sustainable and offers plenty of room for the fish to move around. Only 2.5 percent of the volume in the ocean farms is fish, the remaining 97.5 percent is water. We also only feed the salmon clean, high quality food in the forms of pellets. In addition, the Norwegian salmon production has reduced its use of antibiotics remarkably. Since 1987 it has been reduced by a startling 99 percent. Only 0.14 gram of antibiotics is going into every ton of salmon. Combining traditions with knowledge and a modern scientific approach forms the basis of Norwegian aquaculture.
A change of breath
Most of us only live one life as one species, living, and breathing our whole life in the same environment as we were been born into. The salmon, on the other hand, has developed some interesting features—enabling it to live parts of its life in freshwater and other parts in salty ocean water. Because salmon lives in the ocean but reproduces in freshwater it must change the way it takes in oxygen. To be able to breathe and live as a freshwater fish, the salmon does something quite extraordinary. Over thousands of years it has evolved the amazing ability to reverse a pumping mechanism in specialised cells in its gills. This impressive physiological trick is only mastered by a few other fish and is called osmoregulation.
Production line
In aquaculture this above mentioned process is accounted for by having the salmon in freshwater pools before they are released into the ocean farms. Therefore, the production of farm-raised salmon begins on land. It is a long and carefully looked after process to make sure the salmon goes through all of its natural stages of development. After fertilising the fish roe, the embryos are kept in freshwater for 60 days until they hatch. Then, over a 16-month period the salmon grows bigger and bigger. Leaving the stages of alevin, fry and smolt behind. At this point the fish is ready to transfer from fresh water into salty sea water.
The salmon is kept at the ocean farm until it reaches a weight of four to six kilograms. This takes approximately 14-22 months. The farms are placed in deep fjords, with a natural flow of cold sea water that is high in oxygen and provides a good environment for the Atlantic salmon throughout its life. The natural environment in and around the ocean this far north can be especially vulnerable. To ensure a safe and sustainable aquaculture, the industry has to follow strict regulations for certifications, for operating and also for closing down ocean-farming constructions. According to Norwegian laws, aquaculture must be considerate to the local ecosystems. This is an important value to the Norwegian salmon farming.
Find out more about Seafood from Norway at www.fromnorway-th.com.
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