Salmón noruego
Latin - Salmo salar
English - Atlantic Salmon
Norsk - Laks
Deutsch - Atlantische Lachs
Français - Saumon de l'Atlantique
Nederlands - Atlantische zalm
Italiano - Salmone dell' atlantico
Español - Salmón del Atlántico
Português - Salmão-do-atlantico

Rainbow Trout
Latin - Oncorhynchus Mykiss / Salmo irideus
Norsk - Regnbuørret
Deutsch - Regenbogen-forelle
Français - Truite arc-en-ciel
Nederlands - Regenboogforel
Italiano - Trota iridea
Español - Trucha arco iris
Português - Truta arco-iris



Trout is a name that is used for many species of salmonids (member of the salmon family).
They come in many different varieties and have different life cycles, including anadromous (like the Salmon) depending, among other things on the habitat in which they live.

We generally distinguish between sea trout and freshwater trout, brown trout (brook trout) and rainbow trout.
Freshwater trout and sea trout are also referred to as “common” trout, and they belong to the same genus as Atlantic salmon ( i.e. Salmo, which means to leap or jump).
Rainbow trout were introduced to Europe from the USA at the close of the nineteenth century. The name of the genus, Onocorhynchus, means hooked nose.
Farmed trout are mostly rainbow trout. It is a fish that farms well and grows quickly. The farming process is identical to that of farmed salmon.
The farmed rainbow trout has an especially red meat, which is very popular around the world. In Norway, trout are mostly farmed in the sea, where they grow to a considerable weight.

Season:
Wild Trout Season: May to September.
Fishing methods: Nets, fishing rod.

Farmed trout is sold all year round.

Size:
Freshwater trout: up to 120 cm
Sea trout: up to 100 cm
Rainbow trout: up to 80 cm

Use
Trout is sold fresh or frozen in slices, fillets or as whole fish.
Trout fillets may be cold-smoked and hotsmoked, sugar-salted and cured, marinated. Trout goes well with very many types of dishes: raw in sushi and sashimi, poached, fried and grilled.
It is excellent in stir-fry and casserole dishes. Coldsmoked and hot-smoked trout may be served in sandwiches or in salads, pasta or other ombinations.

Nutritional content
Like salmon, farmed trout is a good fish nutritionally, with high concentrations of omega-3 fatty acids more than the wild Trout.
Trout is also rich in the fat-soluble vitamins A and D and contains much of the water-soluble vitamins B12 and pyridoxine (B6).
Omega-3 fatty acids are important for various cells in the body; they have a beneficial effect on heart and/or circulatory diseases and on bolstering our immunological defences.

Nutritional content table.


Commercial product:
Whole fish, slices, fillets, cured, marinated, cold-smoked, hot-smoked,
eggs (roes) caviar.

Fresh trout
Whole fish:
• Headed and gutted or head-on gutted
• Packed in 20 kg polybox
• Size: -1 kg/1-2 kg/2-3 kg/3-4 kg/4-5 kg/5-6 kg
• Quality: Superior, Ordinary and Industrial (quality for filleting etc.)


Frozen trout
Whole fish:
• Headed and gutted or head-on gutted
• Landfrozen IQF in wind tunnels
• Packed in 25 kg “salmon boxes” with inner plastic and each salmon in individual bag
• Size: -1 kg/1-2 kg/2-3 kg/3-4 kg/4-5 kg/5-6 kg
• Quality: Superior, Ordinary and Industrial (quality for filleting etc.)

Norwegian Arctic char
Latin - Salvelinus alpinus
Norsk - Sjørøye / Ishavsrøye
Deutsch - Saibling / Seesaibling
Français - Omble chevaliern
Nederlands - Riddervis
Italiano - Salmerino alpino
Español - Salvelino / Trucha alpina
Português - Salvelino-árctico

    

Arctic Char is the name given to farmed Norwegian Char. Thousands of years ago, when the polar ice cap receded from our land area, Arctic Char had already adapted to the harsh, cold, challenging environment of Arctic Norway.
The fish had developed a migratory pattern in which it alternated between the fresh water of rivers and lakes and the salt water of the sea.
In addition to being Norway’s oldest freshwater fish, Arctic Char is also the one that lives the farthest north.
There are two types of Arctic Char: the anadromous char (which migrates to the sea), and the non-migratory char, which lives all its life in fresh water. The Arctic Char has an oblong body and a small head, and it comes in many different forms depending on its habitat, and other factors. In the sea, the fish are silver
with a dark back, but during the mating season, the abdomen becomes blood red. Non-migratory Arctic Char are often darker on the back and sides than anadromous Arctic Char.
The flesh of the fish varies from red to pale red in colour.
At present, the salmonid Arctic Char is farmed in small facilities at many locations in Norway where there is good access to pure, cold fresh water. The emergence of this kind of small, quality-conscious fish farming industry has ensured a regular supply of Norwegian Arctic Char to retail outlets with well-stocked fish counters.

Season:
Farmed Norwegan Arctic Char; All year availability.

Size:
Depends on the life cycle and habitat. Seagoing Arctic Char in Norway can be as large as 5 kg, usually 1-2 kg.

Use
Norwegian is sold fresh and frozen, whole or in fillets. It can be brine-cured, drycured, smoked or fermented.
Arctic Char may be grilled, fried or poached and is well-suited to sushi and sashimi.

Nutritional content
The fat content is lower than that of the other salmonids, and almost 80 % of the fat consists of healthy mono and polyunsaturated fatty acids. This fish is also rich in vitamins A, D
and B12.

Commercial product:
Whole fish, slices, fillets, cured, marinated, cold-smoked, hot-smoked.

Fresh and frozen Arctic Char
Whole fish:
• Head-on gutted
• Packed in 10 or 20 kg polybox
• Size: -1 kg/1-2 kg/2+ kg
• Quality: Superior, Ordinary and Industrial (quality for filleting etc.)