Our salmon portions are cut with a computer guided portioning machine, while our sashimi products are handled manually - the Japanese way. We work with frozen food because its safer and better in quality than fresh, as with frozen food the freshness is "sealed" at peak quality right after harvest.
When the salmon in our pens has reached the size of 8-10 lbs it is ready for processing. First the fish is purged. Next the salmon is brought alive from the fish farm to the processing plant in a well boat. On the inside of the plant the live fish enter into a pool of super-chilled salt water, which has a sedative effect. This reduces the possibility of the fish getting bruised at the time of butchering. After it is butchered, the salmon is cleaned. Then it is put into cold storage to mature the fish for pin bone removal.
The fish goes into a filleting machine that produces two whole side fillets. Then the whole fillet goes through an automatic pin-boning process and trimming, after which the fillet is put onto a conveyor belt.
Next it goes under a scanner. Then the fillet is cut into portions in accordance with instructions from the computer. We use a high-pressure water-jet to cut the fish. It is more sanitary than using a knife.
The portions move down a conveyor belt where they are automatically sorted by weight.Finally, the cartons are conveyed into a blast freezer that instantly chills the product down to -38 degrees F. The boxes are sealed, labelled, put on a pallet and put into cold storage (-32F).
Our salmon is grown out in the protected environment of our fjords, while hatcheries and re-stocking plants are situated on land where there is ready access to pure fresh water from the mountains.The quality of our salmon fry is the result of a unique and ongoing breeding program. This breeding system is based on selective breeding of strains in order to improve the quality for production. An on-going selection process is followed in which growth and good health in fish are the main concerns. During egg production, families are kept separate in order to prevent in-breeding and so that the individual salmon families can be monitored.