Oslo (Norway) – March 22, 2019 (travelindex.com) – You have enjoyed them, but you may not realize that the orange fish that tantalizes your taste buds, fills your stomach and basically warms your heart when you dine in your favorite Japanese restaurants or buy it in Thailand's leading supermarkets and outlets is 'Norwegian salmon'.

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Why is Norway considered the origin of salmon and seafood? Pack your bags and let's follow the salmon's journey from Norway to Thailand together.

Best practices in salmon farming: Sustainably farmed Norwegian salmon is prized for its delicate flavor and fine texture. This is the result of a slow, natural growth process and stricter controls that ensure sustainability, quality, and safety. Since the 1960s, local farmers along the Norwegian coast have been raising salmon with the utmost care. The fish live in large net pens to prevent overcrowding and ensure ample swimming space. These net pens in the sea consist of a maximum of 2.5% fish and a minimum of 97.5% water. These pens provide the salmon with the time, space, and opportunity to reach their full potential.

The salmon life cycle begins with the roe, continues through the fry and juvenile stages, and finally reaches adulthood. For two and a half to three years, fish farmers treat their salmon to a delicacy that meets EU standards: heat-treated, highly nutritious feed pellets made from 70% sustainable plant-based and 30% sustainable marine raw materials, enriched with vitamins, minerals, and antioxidants.

High nutrient density thanks to Norway's pristine nature. Along the country's long coastline, Norway's crystal-clear waters stretch, surrounded by snow-capped mountains. This allows for an influx of cold, clear water with ideal temperatures for salmon farming. Salmon live in waters with temperatures ranging from 6 to 15 degrees Celsius. These well-nourished salmon are rich in omega-3 fatty acids, which reduce the risk of heart disease and improve eyesight, B vitamins, which contribute to DNA repair, and vitamin D, which promotes healthy skin.

Norway, the seafood nation. Millions of people worldwide regularly enjoy seafood from Norway's cold, clear waters. Today, Norway is the world's second-largest seafood exporter, supplying up to 37 million meals daily from Norwegian waters to consumers in over 146 countries. Perhaps you, too, have already tasted Norwegian seafood without even realizing it.

For generations, the use of the sea has been not only the most important occupation and source of income for Norwegians, but also their way of life. Thanks to their long coastline, Norwegians have always been a people of the sea. To show respect for the sea, they do not overexploit its natural resources, but instead have developed technologies for sustainable aquaculture and salmon farming. By combining long-standing experience with advanced technology, the industry can ensure healthy fish growth and food safety at every step – from enclosures that withstand natural conditions for up to 50 years to 24/7 video surveillance that monitors every single salmon in the enclosure.

From Norway to Thailand – Freshness Guaranteed: From the salmon terminal at Oslo Airport, Norwegian salmon takes first place in first class. Within just 48 hours, the fresh salmon is flown from Norway to Thailand. This guarantees maximum freshness and the best flavor before its glistening, marbled flesh lands on your plate. According to EU regulations, all raw seafood must be frozen before consumption to kill any intestinal parasites. However, Norwegian salmon is parasite-free and therefore exempt from this regulation – a safe choice for sushi and sashimi lovers.

About the Norwegian Fisheries Council: The Norwegian Fisheries Council (NSC) is a public company under the Ministry of Trade, Industry and Fisheries and the world's only national fisheries council. The NSC works with the Norwegian fisheries and aquaculture sectors to develop markets for Norwegian seafood and to represent the interests of Norwegian seafood exporters and the fisheries industry. The "Seafood from Norway" brand is a designation of origin for Norwegian seafood caught or farmed in Norway's cold, clear waters.