“Fjord Trout is a beautiful, delicate fish that I use very often in the UK and I’ve been lucky enough to spend a good am…

“Fjord Trout is a beautiful, delicate fish that I use very often in the UK and I’ve been lucky enough to spend a good amount of time out in Norway cooking with at source. The flesh is wonderfully vibrant and is perfectly suited to marinating, smoking, curing and of course pan-frying. I love marinating it in salt, sugar, coriander (seeds and leaves) and lime – an incredible combination! Storing the majority of its fat in the belly, the fillets are very lean so always take care not to overcook the Fjord Trout – keep the flesh lovely and pink, or you will lose the quality of its oils and nutty flavours.”

Daniel Galmiche

former Michelin Star chef, writer and consultant

"In addition to the many excellent properties such as solid and tender meat, little fat, plenty of flavour and variation…

"In addition to the many excellent properties such as solid and tender meat, little fat, plenty of flavour and variation, source and sustainability are important factors for many chefs. As the Lerøy trout is a premium product that grows slowly and in a controlled environment in clear, Norwegian waters, chefs enjoy working with it”

Sascha Stemberg

Michelin starred chef at the German restuarant "Haus Stemberg" in Velbert in central Germany.

“I am proud to produce such an excellent product. We know that the fish is bred in excellent conditions and that we are…

“I am proud to produce such an excellent product. We know that the fish is bred in excellent conditions and that we are creating something truly healthy and good. It is the strength of the red colour and the fat marble effect that differentiates trout from salmon. For us, the Fjord Trout remains a cut above the rest"

Sveinung Sandvik

General Manger of the Lerøy Sjøtroll fish department in Sundal.

Available 52 weeks a year

Fjord Trout is available wordwide, 52 weeks a year. One of the key factors is securing a stable…

Available 52 weeks a year

Fjord Trout is available wordwide, 52 weeks a year. One of the key factors is securing a stable temperature of 2 degrees celcius throughout the processing journey. Whole fresh Fjord Trout has a shelf life of 15 days, and is airborne to demanding chefs all around the world.