RAW MATERIALS
Focus on quality
Norlax exclusively use fresh ingredients of high quality. The fish is fresh and processed immediately upon catch. Due to an efficient distribution system, our fish finds its way to the cold counters shortly after being processed. Norlax only uses pure natural products.
SALMON
Salmo salar
The saltwater salmon is bred in Norwegian fjords. Here, the fish are sheltered by thousands of small islands and rocks, and they are provided a healthy nutritional food balance. All types of salmon production in Norway are subject to strict control and quality demands, as sea farming should be carried out with the utmost respect for the surrounding environment.
TROUT
Oncorhynchus mykiss
The trout’s biology resembles the salmon’s. Both fish spawn from October to February, and when the eggs hatch in April or May, the fry sticks to the familiar surroundings for a couple of weeks. Subsequently, the trout adjusts to saltwater by undergoing a physiological transformation, which also causes a drastic change in colour. They swap out the gaudy colours with a glossy silver coat.
This is a very sensitive process that requires appropriate attention. Experienced Danish breeders know exactly how to provide the right living conditions for the trout to bring out an exceptional taste. If fish live well, they taste well. Physiological and biological changes strongly affect the quality of the final product.
Mackerel
Scomber scombrus
The swift mackerels with the wavy back-pattern are often seen in large swarms. They live in large parts of the North Atlantic Ocean while they also appear in parts of the Mediterranean Sea and the Black Sea. The mackerel is a popular edible fish due to its delicious taste and nutritious content.
