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Fish of Norway
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Salmonids

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Atlantic salmon

Salmo salar

Norway’s largest seafood export. Continuous harvest, predictable size distribution, and airfreight to the main Asian and Gulf markets in one to three days.

FarmedFresh, chilledFrozenSmoked
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Whole gutted Atlantic salmon on wet granite with a Norwegian fjord behind

Farmed Atlantic salmon is harvested year-round along the entire Norwegian coast, which makes it the one species where supply is genuinely continuous. Prices are not: they move weekly with harvest volume, biomass and demand, so an offer that is competitive on Monday may be stale by Thursday.

Standard export form is head-on gutted (HOG) superior grade, graded in one-kilo bands and packed in 20 kg expanded polystyrene boxes with ice. Fillets are supplied to trim A–E, with trim D and E dominating in retail and food service; pin bone status is specified separately from the trim level. Portions are cut to fixed weight and either interleaved or individually quick frozen.

Grade matters more than most buyers specify. Superior, ordinary and production are three different products with three different prices, and downgrades from melanin spots, wounds or gaping are the most common source of claims. We agree the grading standard in writing before the first shipment.

Season through the year

  1. January: Available
  2. February: Available
  3. March: Available
  4. April: Available
  5. May: Available
  6. June: Available
  7. July: Available
  8. August: Available
  9. September: Peak season
  10. October: Peak season
  11. November: Peak season
  12. December: Available
  • Peak season
  • Available
  • Limited volume
  • Out of season

Harvested year-round. Volume peaks in autumn as biomass reaches maximum weight.

Where this product trades

EuropeNorth AmericaEast AsiaSoutheast AsiaMiddle East

Product forms

A single trimmed salmon fillet packed in a lined polystyrene box
Fillet, trim D or E, packed in a 10 kg lined box.
Six fixed-weight salmon portions interleaved in a tray inside a polystyrene box
Fixed-weight portions, interleaved or IQF.

Commercial specification

Scientific name
Salmo salar
Production
Farmed
Condition
Fresh, chilled · Frozen · Smoked
Size and weight class
1–2, 2–3, 3–4, 4–5, 5–6, 6–7, 7+ kg HOG. Fillets 0.9–1.8, 1.8–2.7, 2.7–3.6 kg.
Packing
20 kg EPS box with ice, 10 kg fillet box, IQF portions in 5 kg cartons.
Minimum volume
One pallet (approx. 500 kg) airfreight, one full truck for road.
Product forms
  • HOG — Head-on guttedStandard salmon export form
  • FLT — FilletSkin-on or skinless; trim level and pin bone status stated separately
  • LOIN — LoinThick back cut, pin-bone free
  • PORT — PortionFixed weight, IQF or interleaved
  • VA — Value-addedMarinated, breaded, smoked, retail packed
Shelf life
Fresh HOG 14–16 days from harvest. Frozen 18–24 months at −18 °C.
Temperature
0 to +2 °C chilled, −18 °C or colder frozen.
Certifications available
  • ASC Farm & Chain of Custody
  • GLOBALG.A.P. Aquaculture
  • BRCGS Food Safety
  • IFS Food
  • Debio organic
  • EU establishment approval number
  • Health certificate
Incoterms 2020 normally quoted
EXW · FCA · CFR · CIF · CPT · CIP · DAP · DDP

Send the specification and we return standardised offers from verified suppliers — same weight basis, same Incoterm, freight and fees separated out.

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