Frōyas Sashimi Quality Salmon begins its journey to your table on the dramatic western coast of central Norway, where a cluster of islands juts out from the rocky coast into the North Sea. Among the largest of these is Frøya, a scenic, low-slung island surrounded by some of the richest salmon fishing waters in the world. Nurtured by the warm, nutrient rich currents of the Gulf Stream, schools of salmon have been making their annual migration to Frøya to breed in the pristine inland rivers for centuries.

Today, Frøya Island is home to a number of thriving fishing communities that breed quality salmon in state of the art facilities specifically designed to produce healthy salmon. Only the best, boneless and skinless cuts of handpicked salmon are used to create Frōyas Sashimi Quality Salmon. The salmon loin is packaged within hours of capture, sealing in the rich, flavourful taste and transported in specially designed cooling units to preserve freshness. Served raw or slightly cooked, Frōyas Sashimi Quality Salmon Loin is changing how people who care about food think about salmon. 

  • Peerless taste.
  • Safe, reliable and uniform quality. 
  • Easy preparation. 

Sashimi Nordic style

  • Serves 4 people
  • Preparation time: Approx. 20 min

Sashimi Nordic style is an arctic storm of flavours. The dish wakes the palate and takes you to a gastronomic trademeet – where the culinary traditions of Japanese sashimi merges with the traditional and strong flavours from the Nordic kitchen.


  • 450 g Froyas choice salmon
  • Nordic Vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 / 2 teaspoon grated lemon peel
  • 1 / 2 teaspoon grated horseradish
  • 1 tablespoon finely chopped dill
  • Finger sea salt
  • Rose pepper


  1. Cut thin slices of salmon filet, max 3 mm thick.
  2. Arrange on a plate or serving dish
  3. Mix the remaining ingredients.
  4. Just before serving, toss a few tablespoons of lemon vinaigrette over the salmon and top lightly with sea salt and crushed pink pepper.


This recipe goes well with sushi rice and avocado cream with side dishes of crispy cucumber and spring radishes braised with shallots and vinegar.

Wine Tips:

  • 91340/01 Balthasar Ress Schloss Reichartshausen Riesling Kabinett
  •  50925/01 Hexamer Meddersheimer Rheingrafenberg Riesling Spätlese Trocken

Sashimi Asian style

  • Serves 4 people
  • Preparation time: Approx. 20 minutes

The Norwegian salmon is famous throughout Asia, as the Asian kitchen is famous throughout Norway. Not often can two so remote cultures unite resources and culinary history – and present such a fantastic palatable experience. The Asian sashimi is fresh, invigorating and the perfect starter for any meal. Get ready to impress your dinner guests.


  • 450 g Froyas choice salmon
  • 3 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon finely chopped coriander
  • 1 / 2 teaspoon finely chopped chili


  1. Cut thin slices of salmon filet, max 3 mm thick.
  2. Place salmon on a plate or serving dish.
  3. Combine ingredients in a glass bowl and stir to blend
  4. Spoon marinade evenly over Froyas choice cut salmon and serve

This recipe goes well with sushi rice and avocado cream with refreshing side dishes of crispy cucumber and spring radishes braised with shallots and vinegar. Enjoy with cold class of semi-dry white wine or light beer of choice.

Wine Tips:

  • 91340/01 Balthasar Ress Schloss Reicharatshauen Riesling Kabinett
  • 50925/01 Hexamer Meddersheimer

About 10,000 years ago, a sheet of ice about 3,000 meters thick covered Norway. When the climate began to warm, the ice melted and glaciers formed, carving out the dramatic landscape that has made the western coast of Norway famous for its scenic beauty. But these natural formations also created ideal conditions for breeding salmon, drawn to the region by the warm, nutrient-rich waters of the Gulf Stream and a network of pristine inland rivers that converge at the Island of Frøya. Surrounded by 5,000 islets and some of Europe’s largest reefs, the island lies in protected waters at the centre of one of the region’s most prized marine environments.

Frōyas is owned by SalMar, one of Norway’s largest breeders of salmon, operating a modern, state-of-the art processing facility on the island of Frøya.

Handpicked salmon
Each salmon used by Frōyas is individually selected, and only the best, boneless cuts of the salmon (back loin) are used. Once removed from the fish, the loin is packaged within 2–4 hours, sealing in maximum freshness and taste.

The importance of hygiene
Hygiene is critical to the Frōyas brand. Our goal is to produce a salmon product that retains the same quality and taste from the day it is harvested to the end of its shelf life – usually about ten days. To achieve this uniformity of taste, Frōyas has developed unique packaging, transportation and temperature control processes to ensure Frōyas salmon tastes as good in your home as it does they day it was caught.

The right temperature
Unlike many salmon products, which are preserved by commercial refrigeration, Frōyas ships all its salmon in specially designed cardboard containers, cooled by dry ice. Dry ice keeps the product below zero degrees from the moment it is packaged until it arrives at your local grocery store. To ensure the salmon is not damaged by frost, Frōyas salmon is separated by an insulating layer of cardboard to prevent the product from coming into contact with the dry ice.  As the dry ice evaporates, it cools the salmon, maintaining a steady temperature that keeps the product fresh.

The science of freshness
Extensive laboratory testing indicates that at four degrees, the number of naturally occurring bacteria in salmon doubles over a 16-hour period. At two degrees, it takes 36 hours for the rate of bacterial growth to double and at zero degrees and below, there is no bacterial growth. However, because salmon freezes at minus 1.72 degrees and cell damage begins to occur at temperatures below minus five degrees, Frōyas must be cooled within a range below freezing throughout its journey from Frøya Island to your dinner table.

Smart packaging
Most fish products are transported in polystyrene containers cooled with bags of gel ice, which are difficult (and expensive) to dispose of. However, Frōyas products are shipped in recycled cardboard boxes and cooled by dry ice, offering optimal temperature control. Once the product is unpacked, the dry ice evaporates and the cardboard boxes can be recycled again. Frōyas efficient packaging uses about 40 per cent less plastic packaging than competing brands and takes up less space on grocery shelves in cooling units. For the consumer, the efficient packaging results in less waste and creates more room in crowded home refrigerators.