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Seafood Department

Faroe Island Salmon

Salmon The Faroe Islands is a group of 18 islands located in the middle of the North Atlantic between Iceland and Norway. The Faroese people are descendents of Norwegian Vikings who inhabited the Faroe Islands early in the ninth century. The official language is Faroese, which is derived from Old Norse, the language of the Vikings. The Faroe Islands has been a self-ruling part of the Danish Kingdom since 1948.

Due to the remote location of the Faroe Islands, the Faroese people have had to rely on the ocean for both their food and their livelihoods for centuries. Even today, fish represents more than 96 % of the total export.

In 2003, the Faroe Islands implemented one of the world’s most stringent and comprehensive aquaculture veterinarian legislation. The legislation promotes continuous ¬fish welfare management and responsible care of the environment. This legislation (and the subsequent regulatory framework put into place) have been so successful that salmon from the Faroe Islands are completely free of antibiotics.

Great source of Omega 3
Salmon from the Faroe Islands is rich in the healthy Omega 3 fatty acids DHA and EPA. DHA and EPA have an array of health benefi¬ts. Since the human body cannot manufacture DHA and EPA fatty acids, they have to be consumed through diet.

Boutique Production
The small size of the Faroese archipelago and the industry’s commitment to long-term sustainability means that production volumes are limited. Rather than emphasizing quantity, the Faroese salmon producers take advantage of the exceptionally good natural conditions for salmon in the Faroe Islands and focus on only producing salmon of the highest quality.

In 2010, the Faroe Islands was responsible for less than 3% of the combined production of salmon in the world, leaving the Islands a boutique producer of salmon with a clear focus on premium salmon.

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