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Fresh Norwegian Salmon Like You've Never Tasted

What separates BST Salmon apart from the various other products on the market? Our perpetual supply of fresh Norwegian salmon imported directly from the ice cold Atlantic waters of Norway four nights a week. Our true-to-the-weight specialized D-Trim fillets leave no added waste. Our commitment to quality ensured by doing the pin-boning labor in-house. And our dedicated team who processes over three million pounds of strictly fresh Norwegian salmon a year with the BST guarantee of delivering the freshest fish available.Fresh Norwegian Salmon

Fresh Norwegian Salmon Will Blow Your Mind

Why do we get our salmon from Norway? Atlantic salmon is a premier seafood product and consumer favorite on menus across the globe. Since the birth of the salmon farming industry, Norway has been a dominant leader and the species of choice has been Atlantic. Fresh Norwegian salmon is harvested year round, making it an ideal product for meeting consumer demand for healthy proteins.

Although there is a massive demand for our specialized D-Trim fillets, the demand for our whole salmon has steadily increased since the tariff has been lifted on whole salmon in Norway. 

When it comes to farmed salmon, we decided from the beginning we would only sell the best. That’s why we went to the icy fjords surrounding the island of Froya in northern Norway, where we formed a partnership with a select group of farmers who pay the extra attention to detail that is critical to producing the highest quality Atlantic salmon. The result is a smoother-flavored, richer tasting, fresh Norwegian salmon that is prized by chefs and homemakers alike.

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.