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Salmon Farming

Salmon farming is one of the most efficient ways of using natural resources to produce healthy protein.

Seafood offers low carbon footprint, high energy and protein retention efficiency and low water footprint.

Blue or Aquatic Foods have lower greenhouse gas (GHG) emissions than land-based foods and, therefore, salmon farming can help bridge the gap between the potential of the ocean and the production of sustainable food that is healthy for people.

Knowledge

Yes, farmed salmon is safe to eat. Regulations and industry standards ensure that farmed salmon is carefully monitored for quality and safety. It’s regularly tested for contaminants and meets stringent food safety standards. ...
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Mowi’s sustainable salmon farming practices prioritize minimizing environmental impact. Efforts include controlling waste, managing water quality, and implementing responsible feed practices. Our farms adhere to stringent sustainability certifications to ensure they operate in an environmental...
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Salmon feed contains natural compounds like astaxanthin, which give salmon their pink hue. Whether farmed or wild, salmon get their color from their diet. Farmed salmon diets are carefully formulated to replicate the nutrients found in their natural diet, ensuring their color and nutritional quality...
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Farmed salmon has just as much nutritional value as its wild counterpart. A lot of science and innovation has gone into perfecting the diets and living conditions of farmed salmon to make sure they as closely replicate their wild counterparts. While some may have personal texture and colour preferen...
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Mowi 4.0 Smart Farming

The ongoing implementation of Smart Farming technologies in Mowi Farming is expected to have a positive impact not only on productivity and costs, but also on fish welfare and sustainability. This work is part of our overall plan called Mowi 4.0 to transform and make the value chain more efficient through digitalisation and automation.

Where do we farm?

Norway
Iceland
Scotland
Ireland
Canada
The Faroe Islands
Chile

The Salmon Journey

Salmon farming is climate friendly food production. Explore the journey of farmed salmon step by step. Throughout these stages, Mowi’s sustainable practices aim to minimize environmental impact. The goal is to produce healthy and high-quality salmon while being mindful of the ecological footprint.

View our salmon journey in detail

1

Hatchery

Duration: 1 – 2 months

It begins with selecting healthy broodstock for breeding. Eggs are collected and fertilized with sperm in the hatcheries. Once the eggs are fertilized the young salmon is raised in hatcheries. Fertilized eggs are kept in incubation trays or tanks with controlled temperature and water conditions. The eggs hatch into alevins – tiny fish with the orange-coloured yolk sac attached. This sac provides the fish with all the nutrients they need at this early stage. They spend their first months in freshwater, just as they would in the wild. At 8-10 weeks, the alevins enter the fry stage. They will have absorbed their yolk and have grown in size a little. The fry are rising to the water surface signalling that they are ready to feed themselves.

2

Freshwater

Duration: 10 – 16 months

The fry are transferred from the hatchery into freshwater tanks and will continue to grow for another 8-10 weeks, progressing to parr stage.

At the freshwater stage the fish will reach a size when they are each vaccinated to protect them from any diseases. The salmon will also start to take on a silvery colour and a more streamlined shape, indicating that they have undergone the process of smoltification – a series of physiological, morphological and behavioral changes that prepares young salmon for seawater.

In Norway, smolts are mainly released into seawater twice a year. In recent years, the industry has invested in freshwater facilities that can grow the smolt larger, up to 1,000 grams, thus shortening the time at sea.

3

Seawater

Duration: 12 – 24 months

Once smolts are ready, they’re transferred to sea pens in coastal waters. These are large netted enclosures in the ocean where the salmon will spend the majority of their growing period. Here, the salmon are grown to market size. Regular monitoring of water quality, feeding, and health is crucial during this stage.

4

Harvest

Harvesting is spread evenly across the year, although most harvesting takes place in the last quarter of the year as this is the period of best growth.

After a site is harvested, the location is fallowed for between 2-6 months before the next generation is put to sea at the same location.

When they reach harvestable size, the fish are transported to our processing plants where they are slaughtered and gutted. We always focus on handling our salmon as carefully and gently during harvesting and ensure that fish are in the calmest possible state throughout the process.

We ensure that our fish are slaughtered in the most humane and effective way possible, by using percussive or electrical stunning.

5

Processing & Logistics

Freshness is everything when it comes to fish, and we have always set the highest standards in getting ours from fjord to fork in the shortest possible time.

Journey times are always minimised, and processing units are located close to points of consumption. This not only guarantees freshness, but also ensures that our food products can be expertly developed, prepared, and packaged to suit the specific consumer demands of that, local, market.

1

Hatchery

Duration: 1 – 2 months

It begins with selecting healthy broodstock for breeding. Eggs are collected and fertilized with sperm in the hatcheries. Once the eggs are fertilized the young salmon is raised in hatcheries. Fertilized eggs are kept in incubation trays or tanks with controlled temperature and water conditions. The eggs hatch into alevins – tiny fish with the orange-coloured yolk sac attached. This sac provides the fish with all the nutrients they need at this early stage. They spend their first months in freshwater, just as they would in the wild. At 8-10 weeks, the alevins enter the fry stage. They will have absorbed their yolk and have grown in size a little. The fry are rising to the water surface signalling that they are ready to feed themselves.

2

Freshwater

Duration: 10 – 16 months

The fry are transferred from the hatchery into freshwater tanks and will continue to grow for another 8-10 weeks, progressing to parr stage.

At the freshwater stage the fish will reach a size when they are each vaccinated to protect them from any diseases. The salmon will also start to take on a silvery colour and a more streamlined shape, indicating that they have undergone the process of smoltification – a series of physiological, morphological and behavioral changes that prepares young salmon for seawater.

In Norway, smolts are mainly released into seawater twice a year. In recent years, the industry has invested in freshwater facilities that can grow the smolt larger, up to 1,000 grams, thus shortening the time at sea.

3

Seawater

Duration: 12 – 24 months

Once smolts are ready, they’re transferred to sea pens in coastal waters. These are large netted enclosures in the ocean where the salmon will spend the majority of their growing period. Here, the salmon are grown to market size. Regular monitoring of water quality, feeding, and health is crucial during this stage.

4

Harvest

Harvesting is spread evenly across the year, although most harvesting takes place in the last quarter of the year as this is the period of best growth.

After a site is harvested, the location is fallowed for between 2-6 months before the next generation is put to sea at the same location.

When they reach harvestable size, the fish are transported to our processing plants where they are slaughtered and gutted. We always focus on handling our salmon as carefully and gently during harvesting and ensure that fish are in the calmest possible state throughout the process.

We ensure that our fish are slaughtered in the most humane and effective way possible, by using percussive or electrical stunning.

5

Processing & Logistics

Freshness is everything when it comes to fish, and we have always set the highest standards in getting ours from fjord to fork in the shortest possible time.

Journey times are always minimised, and processing units are located close to points of consumption. This not only guarantees freshness, but also ensures that our food products can be expertly developed, prepared, and packaged to suit the specific consumer demands of that, local, market.