After around 30 days the eyes of the embryo salmon can be seen as two black spots in the egg. At this stage, the eggs may be sorted and transported to other facilities. The temperature determines the length of the incubation period. In water at 8°C it takes around 60 days from fertilisation until the egg hatches.
"You are what you eat" applies for the salmon as well. Feed suppliers are important to achieve the quality our clients and we expects.
We survey ingredients and sustainability together with our partners. Our farmers analyse every batch to make sure the feed is produces according to the agreed receipt and expected standards. They are participants in our quarterly meetings of our Quality Forum.
Smolt in the sea
After approx. one year in the freshwater locality, the fish are ready for release into the sea pens. The salmon are usually 80 to 100 g on release and are now called smolt. The fish are transported in well boats to the sea localities. The smolt are released in the spring and autumn.
Several of our farmers are also smolt producers or part of a network that produces smolts. This is to ensure they receive the best quality and to maintain control in the value chain.
After approx. one year in the freshwater locality, the fish are ready for release into the sea pens. The salmon are usually 80 to 100 g on release and are now called smolt. The fish are transported in well boats to the sea localities. The smolt are released in the spring and Autumn
Several of our farmers are also smolt producers or part of a network that produces smolts. This is to ensure they receive the best quality and to maintain control in the value Chain.
Wellboats are no less important part to maintain the quality of the salmon. Dimensions of tubes, distance from farm to packing station, monitoring the salmon and measuring oxygen level are among key factors.
As participants in our quality forum we keep close tabs on development and are able to have influence on systems and routines.
At the packing station they do the gutting, cleaning, grading and packing of the salmon. It is of great importance to handle the salmon with care in this phase maintain the quality.
Through both our ownership in T470, SF222, SF371 and our Quality Forum we’re able to pay close attention to even the smallest detail of this important part of the value chain.
Customers all over the world expect the same: Delivery on time and goods in perfect condition. Whether is 1 pallet to far east, a full truck to Europe or a 40 feet container overseas - the expectations are the same.
With customers in more than 40 countries around the world, we have to meet a great varity in expextations every week. Our customers largly spread from producers of valuye added products, smoking houses, whole sellers, supermarkets and restaurants. Each with specific needs regarding quality, fat, colour and sizes. To be able to meet these different expectations we keep close touch with our customers to do our best to supply the right quality and volume to each and everyone.
Salmon consumption is on the increase around the world. New consumers are trying salmon for the first time every day. There are a big diversity in how salmon is consumed: Raw as sushi and sashimi, smoked, cooked, baked, in wok and several other local dishes. They do for the taste, the health or simply as a treat to themselves.