Aurora Salmon® supreme norwegian salmon
Perfection from sea to sky
In the breathtaking surroundings of Northern Norway, the magical ‘blue hour’ looks like nowhere else on Earth. The majestic landscape is bathed in a magical blue light when night becomes day and day becomes night. Nature is in no rush. The result of this patience, as always, is perfection - this holds true whether it’s in the sky or in the sea. Take your time. Appreciate natural perfection.
The Aurora Salmon lives in cold, clear polar environment. The production is friendly to the sea and to those species the salmon share the ocean with. The salmon is fed with omega 3 rich feed containing sustainable raw materials and no salmon or palm oil. The Lerøy Aurora salmon has never been treated with antibiotics.
Creation to Consumption!
Generations…day by day since 2005, each Aurora has been bred, hatched and grown out in our own seawater pens. Complete traceability right from the egg.
Respecting Mother Nature!
A cold, clear polar aquaculture environment. Friendly to the sea and to those species we share the sea with. No bycatch in our harvesting and using plant-based feed as not to impact the wild species that we wish to abound us.
Timing is Everything!
Maturing slowly for over 2 years in the strong currents of the polar waters of Northern Norway, Aurora Salmon are then harvested and packed in ice within 2 hours and then are ready to ship.
Wellness begins with what´s best!
Health monitoring in each pen, pens with the best environmental pristine conditions, with optimal currents and oxygen and with extra room to grow.
The dancing spirits
Throughout history, the ghostly, eerie spectacle of the Aurora Borealis has been steeped in myth and superstition. Some believed the spectral lights to be human spirits dancing across the sky. For others, the lights were the spirits of seals, whales and salmon whirling across the heavens. In the dark, clear winter skies over Northern Norway, the dance continues.
Used by Japan’s most demanding sushi chefs
Japan’s sushi chefs – the ‘Itamae’ – know all about the virtues of patience. After all, their training can take up to 6 years to complete. For them, no detail is too small in a country renowned for its seafood; the Itamae know that perfection takes time. Perhaps it’s no surprise that, with such devotion to their art, Itamae work with only the very finest ingredients. In 2006, a delegation of Japan’s leading seafood experts came to Norway with one goal: to find the finest sushi-grade salmon in the world. Under the spectacular Aurora Borealis – the fabled Northern Lights - they found their prize: Aurora Salmon®. Japan’s most demanding sushi chefs have been using it ever since.
«In my opinion, Aurora Salmon is the best salmon in the world!»
Chef Vladimir Pak, awarded the gold medal in the World Sushi Cup 2017, is one of the most influential sushi chefs in the world at the moment. He combines his love for tradition together with his innovative skills to offer you a world class sushi experience. Omakase means “trust the chef” and chef Pak and his team seeks to continue the Edomae tradition of the local by using only the finest sustainable ingredients available, mainly from Norway, combined with Tokyo cuisine, in the the one star michelin restaurant Sabi Omakase.
«I use the Aurora Salmon in my menu because I like the quality, and structure of the fish and the taste. In omakase I am using the best fishes from all part of Norway. And in my opinion, Aurora salmon is the best salmon in the world!”
Aurora Salmon Fillet
Blue Hour Edition
Only on request