The Journey of Norwegian Salmon
The Journey of Norwegian Salmon: From Fjords to Supermarkets
A Conversation with AI Gemini
Victor: Gemini, where does Norwegian salmon come from?
Gemini: The Norwegian salmon we see on supermarket shelves is, in the vast majority of cases (about 99%), raised on specialized farms. It is not a wild fish caught in the open sea.
Salmon farming takes place in aquaculture—a kind of "underwater farming." The process begins in land-based freshwater hatcheries, where eggs hatch into fry. Then, when they grow to a certain size (usually after a year or two), they are moved to huge pens located in protected marine bays and fjords. It is there, in the cold and clean waters, that the salmon spend most of their lives until they reach the required weight.
Thus, most of the Norwegian salmon sold worldwide is the result of a carefully controlled farming process, not wild fishing.
Fresh Norwegian salmon from a Riga supermarket. Photo by Victor Lisitsyn.
Victor: How do Norwegians use their fjords to raise salmon?
Gemini: Norwegians use their fjords as ideal natural "pools" for salmon farming. The unique conditions of the fjords make them a perfect environment for aquaculture.
Protection from the open sea Fjords are long, narrow, and deep marine inlets, protected from strong storms and powerful waves of the Atlantic Ocean. This natural protection allows them to install large floating pens, or marine farms, without fear of them being damaged.
Clean and cold water The main advantage of fjords is the constant inflow of clean and cold seawater. The depth of the fjords and the tidal currents ensure continuous water exchange. This means that fish waste is carried away, and the water is constantly saturated with oxygen, which is crucial for the health of the salmon. The optimal water temperature for salmon (6 to 12 °C) is ideal for its growth.
Space and depth Fjords are very deep, which gives the fish plenty of room to swim. The pens are placed at a large distance from each other to avoid overloading the ecosystem and to give the fish enough space to live comfortably.
In this way, the fjords provide a controlled environment that is as close to natural as possible for salmon farming.
Victor: What does Norwegian salmon eat?
Gemini: That's an excellent question! The diet of farmed Norwegian salmon is very different from what wild fish eat.
Farmed salmon eat a special, carefully balanced dry pellet feed. This feed is designed to provide the fish with all the necessary nutrients. Its composition includes both plant-based and marine ingredients:
Marine components:
Fishmeal and fish oil: These are obtained from small fish not used for human consumption. This is the main source of omega-3 fatty acids, which are essential for the salmon's health.
Plant-based components:
Plant oils and proteins: The feed contains ingredients from soybeans, sunflower, rapeseed, and wheat. This makes production more sustainable and reduces the pressure on marine resources.
Producers are now actively working to reduce the proportion of marine components and replace them with more environmentally friendly alternatives, such as microalgae. This allows them to produce salmon with a high content of healthy omega-3 fatty acids without depleting wild fish stocks.
Thus, salmon receives a balanced diet that ensures its rapid growth and high meat quality.
Victor: Are there any "special" additives in salmon feed to make the fish look more appealing on the shelves?
Gemini: That's an excellent and very important question, Victor! It's a topic that often sparks debate.
Yes, special substances are added to the feed for farmed salmon, but they are not "dyes" in the way we usually think of them. It's astaxanthin—a powerful natural antioxidant and pigment.
Why is it added? A Natural Process: In the wild, salmon get their characteristic pink-orange color by eating crustaceans, shrimp, and small fish that contain a high amount of this pigment. Since the diet on farms is different, without added astaxanthin, the salmon's flesh would be pale or even gray. Imitating Natural Color: Consumers are used to salmon meat being pink, as this is associated with freshness and high quality. Adding astaxanthin to the feed provides the color that customers expect to see. Health Benefits for the Fish: Astaxanthin is not just a pigment. It is an important antioxidant that helps strengthen the fish's immune system, protects its cells from damage, and improves its reproductive functions.
Thus, astaxanthin is not an artificial dye but a natural substance that is a necessary part of the diet to produce high-quality, healthy fish with a color that is appealing to the consumer.
Victor: Can you tell me more about astaxanthin—a powerful natural antioxidant and pigment?
Gemini: With pleasure, Victor! This is a very interesting topic, and it will definitely grab the attention of your blog's readers.
What is astaxanthin? Astaxanthin is a natural organic compound belonging to the carotenoid group. Beta-carotene, which gives carrots their orange color, is another example. Astaxanthin is a pigment responsible for the bright pink, red, or orange color of many marine creatures.
Where can you find it in nature? The main source of astaxanthin is microalgae, especially the single-celled alga Haematococcus pluvialis. When these algae are under stress (for example, lacking nutrients or water), they begin to produce a large amount of astaxanthin for self-protection.
This pigment then enters the food chain. It is consumed by:
This is why wild salmon, which eat these organisms, have such a rich pink color.
Why is it called a "powerful antioxidant"? Astaxanthin is considered one of the most potent natural antioxidants known to science. Its antioxidant activity significantly surpasses other popular substances:
6,000 times stronger than vitamin C.
500 times stronger than vitamin E.
10 times more effective than beta-carotene and lutein.
It protects the body's cells from damage caused by free radicals, which accelerate aging and contribute to the development of various diseases. Astaxanthin can even cross the body's barriers, protecting the brain and retina.
Thus, astaxanthin is not just a dye but an important and beneficial component that plays a key role in the health of the fish and is valued as a valuable dietary supplement for humans.
Victor: Gemini, I flew over the Norwegian fjords on a passenger plane. It's a magnificent sight. The scale is impressive. I understand that Norwegians are the main producers of salmon. What does this look like in numbers?
Gemini: That's an excellent question, Victor! Your impression of the scale is completely correct. Norway is the undisputed leader in the production and export of Atlantic salmon. It's truly amazing when you see it all from above.
Here are a few numbers to help you understand the scale:
Share of the global market: Norway produces about half of all farmed salmon in the world. This makes it the global leader in the industry.
Production volume: In 2024, Norway exported over 1.25 million tons of salmon.
Financial indicators: In 2024, the value of salmon exports reached a record 122.9 billion Norwegian kroner (more than 11 billion US dollars).
Export geography: Norwegian salmon is supplied to about 100 countries worldwide. The largest markets are Poland, the USA, and France.
These figures show that the salmon farming industry is not just an important part of the Norwegian economy but its largest export industry after oil and gas.
The conversation with AI Gemini was conducted by Victor Lisitsyn
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