Live salmon is brought from the feeding pen to the waiting pens by wellboats. Then they are transported into the processing plant where we stun the fish before slaughtering them as quickly as possible, ensuring the minimum amount of stress. The gills and throat are then cut and the salmon is placed into tanks of cold fresh water to bleed out. This process also cleans the fish.
To preserve the correct core temperature (2-4°C) our salmon is packed with ice. The boxes have been specially designed to keep the product cool all the way to its destination.
Core temperature
Once the salmon has bled out, it is gutted and sorted into size and quality - superior, ordinary or production. Then the salmon is packed or sent to filleting. The by-product is gathered and used for lower grade foods, such as animal feed, which reduces the environmental footprint.
Gutting and quality grading
Harvesting our salmon
The Norwegian Food Safety Authority monitors our food safety standards from fjord to fork. The strict control systems we use ensure the quality of all our salmon
Maintaining food safety at all times
