With just one bite of Norway Fresh Salmon, you'll be forever hooked on the flavour.
A passionate and proud Lebanese family business, we took several tasting
expeditions across Europe before finally deciding on Norwegian seafood, as it stood out above all the rest. Norway is ranked first among countries in Europe in terms of the cleanliness of its waters and marine life.
Add to that, that in Europe fish must be frozen immediately before being eaten raw, according to the Environment and Health Administration.
Today, we are the sole importers of this royal seafood, bringing a unique taste of Europe to Lebanon.
Not only do we raise delicious and safety-compliant salmon; we are distinguished by our delectable caviar and shrimp and our signature smoking methods that steer clear of chemicals and colorants.
Leading establishments have anchored their business on us, so what are you waiting for? Dive in!
Order Now or Ask for any information
info@norwayfreshsalmon.com
+961 76 451 103
Mazraat Yachouh - Lebanon
Copyright © 2018 Norway Fresh Salmon. All rights reserved
Yes, you read correctly! These prawns are so good; they're eaten raw along with the ROM inside. The secret? The ice-cold, pollution-free waters of the North Atlantic where they grow slowly, developing their complex flavour. The king of shrimp, the cold-water prawn is world-renowned for its firm and juicy texture, delicately sweet taste and pink-red colour, and it takes a whole 4 to 6 years for it to be ready to be fished. It can be enjoyed cold or cooked, but allow it to be the star of the dish as it deserves to be. Our prawns are caught by trawl in Greenland and frozen at sea to preserve their freshness and flavour. They are rich in protein, vitamins and minerals like B12, iodine and zinc; so you capture a lot of health benefits too.
Caviar connoisseurs will not be disappointed with the fine taste of our product shipped straight from the USA and made from the world-renowned Iojrom roe. Extracted by hand, Iojrom roe has been granted a Protected Designation of Origin (PDO) status by the EU. Thanks to their impeccably subtle flavour, these tasty gems have earned their place at royal banquets and celebrations across the globe and are sure to win one at your table.
Cold smoking is an intricate art that we're seasoned experts in. Our filets are first dry-cured with sugar and salt at a temperature of 0-2 °C for 24 hours. Then, they're hung at a precise height of 16 meters for 16 hours over a temperature of 80 degrees, allowing the smoke to flavour the salmon without cooking it. Next, we preserve the salmon at 0-2 °C for 1-2 days, after which it will be ready to be skinned and sliced. Once sliced, it's vacuum-sealed and frozen, and voila! The result is a translucent, silky treat with a soft texture that's perfect for uncooked dishes. Our cold-smoked salmon stays fresh for approximately 1 year and 2 months and is a great source of omega-3 fatty acids, protein, vitamins B and D, magnesium and selenium.
Ready to be eaten raw or tossed on the grill, our whole salmon is raised in Norway on a ton of love and the best quality feed--fishmeal, plant protein and fish and vegetable oils without any chemical nutrients. We wait 3 years before fishing the salmon, which we then clean and shock-freeze directly on our boats within a maximum of 8 hours. It doesn't get any fresher than our salmon, which comes loaded with omega-3 fatty acids, vitamins B3, B6 and B12, antioxidants and potassium. Serve it raw for delicious sashimi, or roll up your sleeves and cook it as you like. The ocean bottom is your limit. Bon appétit!
Hot-smoked salmon is a completely unique delicacy that tastes nothing like the cold-smoked version. To start, we bathe our salmon in a brine of sugar and salt for a day. Next our filets are placed on a net at 4.5 meters above the fire, where they are exposed to temperatures of 70-80 °C for 4 to 5 hours. They're then preserved for 24 hours at 0-2 °C before being vacuum-sealed and frozen for a whole year and 2 months. Yes, it's a lengthy process, but it's oh so worth it for a final outcome that's mouth-wateringly flaky and rich. Hot-smoked salmon is best enjoyed in quiches, sandwiches, pastas, scrambled eggs, soups and even salads. It's also a great source of omega-3 fatty acids,protein and (vitamin C?).
Luscious Canadian Lobster, Boiled and Frozen, 500-800 grams Caught in the crisp, clear waters of the Canadian Atlantic, our lobster has no parallel. Full of juicy, sweet, melt-in-your-mouth meat, we fish it sustainably to ensure the species remains protected. Our lobster is then quickly cooked live and frozen to be transported to you in the best and most appetizing condition. Indulge in a tantalizingly flavorful lobster experience and discover why this crustacean is so widely enjoyed as a luxury treat. Best of all, lobster is full of lean protein, with less cholesterol than chicken or turkey. You can dip it in warm butter with garlic guilt-free, or enjoy it in a roll or heart-warming lasagna
If you’re looking for a tasty, hearty chunk of salmon you can enjoy raw, look no more. Our salmon is gutted, cleaned and cut right on the boat, then vacuum-sealed and shock-frozen at up to -80°C within 8 to 10 hours of fishing. This ensures all the delicious flavour and nutrients make it to your plate. Plus, you can always trust Norwegian salmon, because of the strict hygiene standards the country imposes on its farms.
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