From farm to table
We aim to increase the value of our products by becoming an innovation partner for our customers. This will be achieved through a stronger presence in the market, based on partnerships, category development and brand cultivation.
01 – Breeding
In Rogaland, we have a broodstock operation where we breed for specific traits, such as strong health or resistance to sea lice and diseases.
02 – Freshwater farming
In all of our regions, we have recirculating freshwater facilities on land, where the eggs are hatched and the salmon spend at least the first year. As part of our postsmolt strategy, we keep the salmon longer on land or in closed containment systems before we release them into the sea, aiming to improve fish welfare and reduce the impact for each fish we farm.
03 – Seawater farming
The salmon live and grow in the seawater pens until they reach a harvestable size of 4–5 kg.
04 – Harvesting
We have harvesting plants for harvesting and packaging in Rogaland, Finnmark and Shetland. We use a harvesting vessel in British Columbia and partner with Brown’s Bay Packing Company for packaging. In Newfoundland, we have partnered up with Ocean Choice International for harvesting and packaging.
05 – Sales and distribution
We are currently in the process of building up our internal sales organization, with sales offices in Norway, the UK, Canada and the USA.
06 – Value added processing
As a part of our 2025 strategy, we will form closer partnerships in the market and work to increase the value of our salmon through value added processing.
07 – Grocery stores, hotels, restaurants and catering (HORECA)
Our salmon is found in retail stores all over Europe or the USA, or on the menu at restaurants or hotels. Today, we have two brands for high-end restaurants, Skuna Bay and Kvitsøy.
08 – Consumer
Every day, about 1 400 000 meals made from Grieg Seafood salmon are consumed by people in more than 50 countries.