From the cold clear waters of Norwegian fjords, we deliver the finest salmon and trout. Our commitment to quality means delivering excellence that meets our customers expectations, every time.
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.
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.
«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.
«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.
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.
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.
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.
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.
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.
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.
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.
Customers all over the world expect the same: Delivery on time and goods in perfect condition. Whether is 1 pallet to far east by airfreight, a full truck to Europe or a 40 feet container overseas – the expectations are the same.
Customers all over the world expect the same: Delivery on time and goods in perfect condition. Whether is 1 pallet to far east by airfreight, 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 variety in expectations every week. Our customers largely spread from producers of value added products to restaurants.
With customers in more than 40 countries around the world, we have to meet a great variety in expectations every week. Our customers largely spread from producers of value added products to restaurants.
Salmon consumption is on the increase around the world. New consumers are trying salmon for the first time every day. They do for the taste, the health or simply as a treat to themselves.
Salmon consumption is on the increase around the world. New consumers are trying salmon for the first time every day. They do for the taste, the health or simply as a treat to themselves.
Norwell
Fugleskjærsgata 8
Florø, Norway
Talk to us by phone at
+47 57 75 20 00or email us at
post@norwell.no