Quality from the sea
Perfection for the kitchen
Frøya, an island at the tip of the Trøndelag coast, is home to the unique quality that makes us a favourite choice for chefs and food lovers around the world. With a focus on freshness, flavour and sustainability, we produce salmon that lays the foundation for the best dining experience.
This is Frøya
Frøya salmon is farmed in the clean, nutrient-rich sea off Frøya, where strong currents from the Gulf Stream create optimal growth conditions. When the salmon has reached 5-6kg, it is taken to a state-of-the-art processing plant on the island. Here it is sorted by hand, and only the best skin- and bone-free pieces become Frøya loins. An advanced packing and cooling process ensures that the salmon goes from alive and kicking to fully packed in just two hours. Rapid chilling and vacuum packing preserve the freshness and delicate flavour - giving you salmon of the highest quality, just as it was when it was taken from the sea.
Fresher salmon
Better dining experience
Time is an important key factor when it comes to freshness. It usually takes up to four days from the time a salmon is slaughtered, filleted, boned and packaged. Frøya does all this within two hours. Within the same time, the loin is also vacuum packed. This unique form of production avoids Frøya having a strong fishy odour or taste, which can sometimes be experienced with other salmon.
The texture also improves in terms of more chewing resistance and firmer consistency, but still feels like it melts in your mouth.
Frøya tastes and smells like freshly caught fish throughout its shelf life, provided the product is stored as indicated on the pack.
The texture also improves in terms of more chewing resistance and firmer consistency, but still feels like it melts in your mouth.
Frøya tastes and smells like freshly caught fish throughout its shelf life, provided the product is stored as indicated on the pack.
"Sustainability in everything we do"
- Salmar ASOur loins are produced from fresh Norwegian salmon farmed and processed by our sister company Salmar AS.
For SalMar, operating sustainably is a prerequisite for success. Our activities must be able to be replicated in perpetuity and must therefore be gentle on fish, people and the environment. We achieve this through well-established processes for ensuring fish welfare, controlling and limiting discharges, and by taking care of people and society.
For SalMar, operating sustainably is a prerequisite for success. Our activities must be able to be replicated in perpetuity and must therefore be gentle on fish, people and the environment. We achieve this through well-established processes for ensuring fish welfare, controlling and limiting discharges, and by taking care of people and society.
Read more about sustainability in Salmar AS
What happens to the rest of the salmon?
Frøya produces and sells only the best of the salmon. That is, the thickest part of the fillet - the loin.
Naturally, we also take care of the rest of the salmon. Everything from head to tail is used, nothing is wasted. So you don't have to feel guilty when you eat Frøya.
Naturally, we also take care of the rest of the salmon. Everything from head to tail is used, nothing is wasted. So you don't have to feel guilty when you eat Frøya.
Watch the film below to learn more.
We would like to hear from you
Do you have questions, feedback or want more information about Frøya? We appreciate your involvement.
"*"indicates required fields
