Trucha del Fiordo

Trucha del Fiordo

Norwegian trout, branded “Fjord Trout”, is an ocean farmed trout. It is raised in the pure and cold Norwegian fjords where seawater meets fresh meltwater from the glaciers and snow. Fjord Trout is a premium niche product renowned for its exquisite quality.


Fjord trout is kept in cages in the fjords along the coast of Norway.

Maximum size

2-5 kilos

Some alternative names

Latin: Oncorhynchus mykiss

English: Rainbow trout

French: Truite arc-en-ciel

German: Regenbogenforelle

Nutritional value in 100 g raw trout (edible part)

Energy: 693 kJ or 166 kcal


Protein: 19 g

Fat: 10 g

Saturated fatty acids: 2 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 3.5 g

Polyunsaturated fatty acids: 3.2 g

Cholesterol: 73 mg


Carbohydrates, in total: 0 g


Vitamin A: 32 RAE

Vitamin D: 16.9 µg

Riboflavin: 0.13 mg

Folate: 5 µg

Vitamin B12: 4.8 µg


Iron: 0.3 mg

Selenium: 30 µg

There are several varieties of trout. Freshwater trout and sea trout are referred to as common trout, and are related to Atlantic salmon. The trout farmed in Norway is rainbow trout, which was brought to Norway from North America in the late 19th century.

It is well known for its superb quality and has become a favourite amongst chefs all over the world. Fjord trout is more sensitive to high temperatures than Norwegian salmon and is therefore perfect for raw, marinated and lightly cooked dishes.

The skin of the fjord trout is similar to salmon, with a lustrous and silvery colour. Fjord trout meat has a deep red-orange colour with white marbling that give the fillets a luxurious feel. The meat has a healthy sheen and is firm, yet tender and mellow. Fjord trout has a remarkably rich flavour with a pure aftertaste. The taste resembles shellfish and crab and is often more complex and delicate than other types of red fish.

Ocean farmed

The success story of Norwegian fish farming started with fjord trout. The pioneering work established by the first fjord trout farmers was crucial for the development of the aquaculture industry as we know it today.

Today, fjord trout is a niche product with a low production level – around 1/20 of the total production of salmon.

Fjord trout is farmed in the pure, cold Norwegian fjords where they grow to a weight of 2-5 kilos, which is generally a bit smaller than the salmon.

To ensure consistent, high quality, the Norwegian Seafood Council and the fjord trout industry have developed a quality standard for Norwegian farmed trout. This Quality Standard has strict criteria for how to farm, pack and transport fjord trout. It is registered and approved in accordance with ISO norms, Standards Norway (standard n° NS 9412:2010).


Sold fresh or frozen in slices, fillets or as whole fish.




Trout is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Marine omega-3 fatty acids that prevent and reduce the development of cardiovascular diseases, and which are important building blocks in the brain.
  • Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at