The Journey of Norwegian Salmon, Part 2
The Journey of Norwegian Salmon, Part 2
Victor: Hello, Gemini! Let's continue the article "The Journey of Norwegian Salmon: From Fjords to Supermarkets."
Catching, Processing, and Quality Standards
Victor: Hello, Gemini! Let's start with the first point: How is the fish caught on Norwegian farms?
Gemini: Hello, Victor. Catching on farms is not wild fishing with nets. It is a very technological and humane process. When the salmon reaches the right size and weight (usually around 5 kilograms), it is moved from the pens to special vessels equipped with pumps.
Transfer and stunning: The fish are pumped into tanks with water and then immediately stunned. This is done not only for humane reasons but also to preserve the quality of the meat: stunning helps prevent stress, which can cause lactic acid to form in the meat, affecting its taste and texture.
Cooling: Immediately after stunning, the fish are placed in reservoirs with ice water. This quickly lowers their temperature to 0-1 °C, which is critically important for preserving freshness. This method is called "thermo-shock," and it stops all biological processes, keeping the meat in perfect condition.
Victor: And what happens after the fish have been cooled? What about the primary processing?
Gemini: After cooling, the fish are delivered to coastal processing plants. There, primary processing takes place, which usually includes several stages:
Sorting: The salmon are sorted by size, weight, and quality. Automated lines do this very accurately.
Gutting: The fish are gutted, and the gills and internal organs are removed. This process is also often automated to ensure maximum hygiene and speed.
Packaging: After gutting, the fish are washed and ready for packaging. The salmon are packed in boxes with ice and prepared for immediate shipment.
This entire chain takes a minimum amount of time—usually no more than 2-4 hours from catching to packaging. This guarantees the maximum freshness of the product.
Tartlets with Norwegian salmon. Photo by Victor Lisitsyn
Victor: What about quality standards?
Gemini: The Norwegian salmon farming industry has some of the highest standards in the world. These standards cover the entire process—from the fry to the packaging of the final product. Key points include:
Certification: All farms and processing plants must comply with strict standards, such as those of the ASC (Aquaculture Stewardship Council). These confirm that production is carried out responsibly, with care for the environment and social welfare.
Quality control: The entire process is controlled by state and private inspections. Regular tests are conducted for diseases, antibiotics, and other harmful substances. The Norwegian salmon that is exported is completely safe.
These strict standards are the main reason why Norwegian salmon is so highly valued around the world for its quality and freshness.
Delivery, Logistics, and Sales in Supermarkets
Victor: Hello, Gemini. So, the salmon has been processed and packaged. What happens next? How does it get to the supermarkets?
Gemini: Hello, Victor. This is where a complex and highly efficient logistics system comes into play. The main task is to deliver fresh fish from Norway to anywhere in the world as quickly as possible.
Cooling throughout the journey: After being packed in ice boxes, the salmon is immediately sent to refrigerated trucks. They maintain a constant temperature of about 0 °C to keep the fish as fresh as possible.
Air transport: For long distances, such as to Asia or North America, salmon is delivered by plane. This minimizes travel time. Special thermal containers are also used on the aircraft.
Ground and sea transport: For neighboring European countries, such as Germany, Poland, or France, refrigerated trucks are used to deliver the fish by road or ferry.
Victor: How quickly does Norwegian salmon get to the shelves, for example, in Riga?
Gemini: Thanks to this well-established system, the journey of salmon from the farm to a supermarket shelf in Riga takes just 24-48 hours. Imagine: yesterday the fish was still swimming in a Norwegian fjord, and this morning it's already in the store.
Victor: And one last question: How is Norwegian salmon sold in supermarkets? Are there any standards or distinguishing marks?
Gemini: Yes, of course. On the shelves, salmon is most often presented in several forms:
Whole fish on ice: For stores that have their own cutting departments.
Fillets and steaks: The most popular option for consumers.
Smoked or lightly salted salmon: A product that has already undergone additional processing.
To ensure the buyer is confident in the quality, the packaging often indicates the country of origin — "Product of Norway." This confirms that the salmon was raised in compliance with the high-quality standards we discussed earlier.
The conversation with AI Gemini was conducted by Victor Lisitsyn
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