The
Alpha
of
Omegas

“With our feed, we have restored the natural Omega-3 levels of salmon.”

Vidar Gundersen / Biomar / Director of Global Sustainability

Kvarøy Arctic salmon has double the omega-3 content of other farmed salmon. This has been achieved naturally through pioneering work with Corbion to use fermented microalgae as a sustainable source of omega-3s. Instead of dragging large nets across the ocean for small feeder fish, Kvarøy Arctic is deriving omega-3s directly from the microalgae the small fish would consume. The food chain is bypassed, enhancing the wild fish population. The non-GMO algae oil is efficiently produced using energy from spent sugar cane biomass. Nothing is wasted.

 
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Good For
the Planet,
Great On
The Plate

Kvarøy Arctic’s raw salmon naturally has an immediate marine flavor – crisp and bright like our waters with a slight brininess of the sea. These unique and desired characteristics combine to form the “umami” in this fish, its mouthwatering savory quality. The color of the flesh is medium orange. This is natural coloring from astaxanthin, a carotenoid found in krill and algae, which is also a powerful antioxidant.

 
 
 
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How Salmon
Is Supposed
To Taste

Kvarøy Arctic salmon is mild, easy to prepare, and won’t dry out. The scales and skin cook up crisp and fresh. The flesh is semi-firm to firm; naturally rich with no residual oiliness on the palate, providing a beautiful mouthfeel that will appeal to seafood lovers everywhere. (But if you get the chance, come to our restaurant on Kvarøy. Best. Seafood. Ever.)

For us, taste is not just a matter of taste, it’s a measure of success. We only succeed when our responsibly farmed salmon tastes like…pure salmon.