from Boston Sword & Tuna
Although Atlantic salmon once thrived in the wild, it is now the most important farmed salmon species known to man. Norway has long been considered a pioneer in the seafood industry – and healthy, industry leading, sustainable farming practices are at the top of their priority list. Atlantic salmon is recognized for being one of the most successful aquaculture ventures in history. Since its birth, the fresh salmon farming industry has been led by Norway and the preferred species has always been Atlantic. Not only do Norwegian salmon farming practices involve far more ecologically responsible methods than other species, they have also had time to master these methods since some domesticated strains date back as far as three decades or more.
Since the country’s breakthrough with sea-based farming in the 1970s, Norway has maintained its position as the world’s leading producer of wholesale Atlantic salmon. Harvesting healthy, ecologically responsible ocean-farmed salmon starts with a healthy diet that includes all the same nutrients wild salmon acquire in the natural ocean. That is, like wild salmon, farmed salmon rely on the ocean for their feed. Norwegian farm raised salmon eat dry feed pellets that consist of 50% marine raw material (fish oil and fish meal from wild fish) – and 50% vegetable raw material – containing all the nutrients fresh salmon need for healthy growth with absolutely zero GMO’s (genetically modified organisms). These nutrients include: (1) proteins from fish meal, fish oil, and plants; (2) carbohydrates from both marine and vegetable sources; (3) unsaturated fatty acids; (4) vitamins; (5) minerals; and (6) antioxidants.
The wholesale salmon farming cycle follows essentially the same process as the life cycle of wild salmon. The farming cycle goes as follow: (1) hatchery, (2) transport to pens, (3) pens, (4) transport to plant, and (5) processing plant. The eggs become fertilized in the hatchery where they are then incubated, emerge, and initiate growth in a fresh water environment. The juvenile station is where the saltwater ready salmon are brought from the hatchery to the open water salmon pens, and the salmon pens are where the fish grow in saltwater until they are adult size. Once large enough, the salmon are harvested from the pens and the harvested salmon are then transported back to the processing plant on land where they are prepared for sale.
Atlantic salmon typically grows large in size and can be harvested year round. That’s right, seven days a week, three-hundred and sixty-five days a year, we maintain steady supply of our fresh salmon products.