While sushi might not be something that people think of as being Norwegian food, fish certainly is. Last year, China imported more Norwegian salmon than Japan. Plus our safe, farmed salmon is delivered fresh to the fish markets of Japan. It starts across the globe in Norway. Norwegian salmon farming. Sashimi Grade Because we are shipping perishable items, there are certain shipping guidelines … See details. You can adjust your cookie choices in those tools at any time. I simply LOVE sushi salmon, raw salmon. Atlantic salmon are, well, native to the … Because Pacific salmon is known to carry parasites, it took a decade for Japanese people to trust the dish. You’ll find Japanese-style salmon sashimi on menus in Oslo alongside pan-fried, poached and roasted salmon with all manner of European ingredients. The history of salmon as sushi in Japan does not start in Japan. The Mid loin is slightly fattier and juicier, giving that little extra to the already great taste when using the oven, frying or grilling. They’ll eat sea urchin, they’ll eat the poisonous blowfish that you need a special license to even prepare, but not salmon. Probably. Grilled salmon is a popular home dish. Project Japan not only blazed a trail for Atlantic salmon for raw consumption in Japan, it also opened doors for the salmon sushi markets in China, Hong Kong and Singapore. Despite fish being a major component of a Norwegian diet for centuries, Norway did not begin commercial salmon farming until the 1970s. Salmon from Norway Red, rugged and sushi raw — the Atlantic salmon does it all! All combine to make it delicious when eaten raw. Premium Sushi Grade Norwegian Salmon Our Fresh Norwegian Salmon is high in protein, Omega-3 fatty acid, Vitamin A, Vitamin B6, Vitamin B12, Vitamin D, iondine, as well as antioxidants. But salmon is actually a relatively new addition to the sushi menu. Norwegian farmers began producing too many commercially raised salmon and they needed to find a solution to sell their product quickly. “We set out to ‘inject’ Norwegian salmon into Japanese sushi,” says Bjorn Eirik Olsen who, in the late 1980s, was … Bake at 350° for 20 minutes. Check out our inspirational recipe videos. Norwegian salmon sushi loins. Associated with high quality and healthiness, the Japanese dish is served with Norwegian salmon everywhere now. Every Frøya Salmonfilet is of Sushi quality and can be enjoyed raw. After all, Norwegians have been eating fish since some of the very first settlers. Japanese have long-standing traditions for serving raw fish, but the consumption of raw salmon was unthinkable in the early 1980s. Norwegian aquaculture salmon exports reach an incredible 150 countries. Norway is the dominant exporter of salmon to China, 80-90% of which is eaten raw. Today, Norwegian farmed salmon is the dominating fish served in sushi restaurants worldwide and exported to 150 countries. Wherever sushi was introduced, Norwegian salmon was on the menu. In the 1970s, Norway began commercial salmon farming but, with decreasing seafood consumption at home, With a passion for Japanese cultural food, and a battle for the freshness of delicious Norwegian salmon, Nami Sushi & Vinbar is built on the Japanese style of Omakase restaurant in Holmengata, Nesbru, Norway, the ones we want to bring you the best sushi with good wines. Behind salmon’s rise to popularity is the Norwegian marketing campaign: Project Japan. Salmon from Norway is perfect for sushi and sashimi because of its taste, freshness, texture and colour. For this to happen, the Norwegians first had to understand Japan's domestic market. Filter English. However, it wasn't always this way. In th e 1970s, Norway started farming salmon for worldwide distribution. Our main products are 4-10 oz Norwegian Salmon Portions, Sashimi Loins, Smoked Salmon and Trim-E and D-Fillets. Like many of the oldest things in Japan, sushi originally came from China. Salmon Sashimi with burnt pepper, rapeseed oil, rye, onion and sour cream. Salmon Poke (cubed Hawaiian sashimi) with sesame seeds, spring onion and pineapple, Frøya Salmon ASSales & Marketing: Oslo Fiskehall, Akershusstranda 23, 0150 OsloCompany address: Havet 45, 8370 Leknes. There are still some holdouts, though – even some Japanese sushi chefs who still refuse to eat salmon sushi. 1980s (© Pixta) Today, we take salmon sushi for granted. It was created by the Norwegian salmon industry in the early nineties to sell Atlantic salmon to Japan. APaper Clip. And because things usually come full circle, Norway is nowadays not without its share of great sushi restaurants, where salmon is of course, the star. This was a new activity, and salmon was seen as a luxury. Two hours is all it takes from living salmon to filleted and expertly packed Frøya ready for rapid cooling. You can also see our product range, and read more about why salmon are both good and healthy All reviews norwegian salmon salmon soup salmon main oysters sushi mustard dressing amazing food aker brygge recommend this restaurant main course museum dishes plate norway sides chef . Salmon sushi did not exist before the 1990s, and no one told me. The best Salmon is hand-picked and only the finest filets find their way to the counter. It swims, it jumps, it even changes its biological makeup. I do think that smoked salmon makes better sushi than raw. This information is shared with social media, sponsorship, analytics, and other vendors or service providers. We imagine that it’s … Salmon sushi in Norway Of course, like the rest of the world, Norway is not immune to foreign culinary influences. That guarantees the fresh taste of perfection. Basically, if you’re enjoying salmon, the Norwegians will approve! Salmon is a staple of sushi now, but it used to be unheard of in Japan to eat raw salmon. Salt lactofermentation is common globally as a means of preservation. Norwegian Boneless Filets. The marine environment surrounding the island of Frøya is perfect for cold water seafood. The Frøya salmon are farmed in the sea off the island of Frøya. Norway sees Indonesia, where sushi has also been gaining popularity, as a promising market for its Atlantic salmon thanks to the growing middle-class population who believe in … Sushi dates back to the 8th century in Japan, but Salmon Sushi…that originated in the mid 1980s. The introduction of farmed Norwegian salmon has changed this perception, bolstering the popularity of the fish as a sushi topping. Wherever sushi was introduced, Norwegian salmon was on the menu. With tides and strong currents bringing clean and nutritious seawater securing optimal conditions for the salmon. And without the Norwegian Atlantic salmon, the delicious salmon sushi would never have been invented. Today, Norwegian ocean-farmed salmon is the preferred salmon used in sushi restaurants worldwide, with approximately 50% of Norwegian exports consumed raw. Bjorn Eirik Olsen helped to spearhead Norway’s Project Japan, aimed at exporting Norwegian salmon to Japan’s sushi market. We also offer Norwegian frozen cod portions. pvaldes on Sept 19, 2015. In Norway alone, €85.9 million worth of sushi was consumed in 2014. Largely responsible for the increasing global consumption of raw salmon. This was a successful initiative, as in the next decade, Norway accounted for half of the global production, farming more than 400,000 tons of salmon.Everything seemed to bode well for the future. NPR’s sites use cookies, similar tracking and storage technologies, and information about the device you use to access our sites (together, “cookies”) to enhance your viewing, listening and user experience, personalize content, personalize messages from NPR’s sponsors, provide social media features, and analyze NPR’s traffic. I have taken its “authenticity” (whatever that means) as a Japanese dish for granted, when really we have Norway’s ridiculous persistence to thank for its creation. TIL that salmon sushi is not a Japanese dish. The story of how Norway convinced Japan to love salmon sushi. Get inspired by watching the raw ways to prepare our premium loins! Production started growing rapidly. Norwegian Salmon Sushi Japanese sushi didn’t contain salmon until a deal with Norway in 1992. The Norewegians' attempt to sell their salmon to the Japanese as sushi is a form of hard globalization. You may click on “Your Choices” below to learn about and use cookie management tools to limit use of cookies when you visit NPR’s sites. Welcome to FRØYAs website. As a leading Norwegian supplier of sashimi salmon, we can offer a variety of Norwegian salmon harvested, processed and frozen before the quality peaks, sealing in and preserving the freshness. It was a roaring success. The Sushi lovers first choice, however is the exquisite back loin offering perfect slices from the whole loin – no waste. No one knows what these species do to humans. A 100 gram serving of fresh Norwegian salmon is 190-210 calories and provides approximately 20 grams of protein. Look at the menu of any sushi shop in Japan and you will almost certainly see salmon: fatty, tender and bright orange. This is the basis for the unique quality. Its earliest form was as fish stored in fermented rice. Norway Salmon Farming Begins. In 2013, Norwegian farmers produced more than 1.1 million tonnes of salmon, worth over 37 billion NOK. It was a roaring success. All products are of superior quality and well recognized in the US market. If it wasn't for you who knows if I would've got this pleasure :) GlennS on Sept 19, 2015. The finest superior grade Norwegian salmon is processed (pre-rigor) under a unique (patent pending) system utilizing state-of-the-art technology which yields a vacuum sealed, skinless, boneless, 100% useable salmon loin – less than 4 hours from harvest. The Norwegian's economical motivation translated into the implementation of the consumption of raw salmon as sushi in Japanese society. Behind salmon’s rise to popularity is the lesser-known story of a carefully executed Norwegian marketing campaign: Project Japan. China soon caught up, as did Hong Kong and Singapore; soon, salmon sushi became popular everywhere and Norwegian salmon earned its reputation as the best out there. CHILE IS OUR PRIMARY SUPPLIER OF ATLANTIC SALMON. The norwegian finest sushi grade salmon producer. Discover the Frøya history. In addition, Storm Seafood also supplies smoked salmon to many of the largest US supermarket chains. 12 (6 oz.) If you click “Agree and Continue” below, you acknowledge that your cookie choices in those tools will be respected and that you otherwise agree to the use of cookies on NPR’s sites. Sure, there may have been a superior product already in existence and then there is this … And..wait for it, it’s not even Japanese. In the 1970s, Norwegian farmers became too successful in raising commercial salmon. The products have No additives or preservation ingredients. It is no secret that environment impacts the quality of all natural produce. Viruses, but not bacteria, survive the freezing process used for sushi grade farmed salmon. 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