Lerøy’s history dates back to 1899 when the fisherman- farmer Ole Mikkel Lerøen started selling live fish at the fish market in Bergen. Over time, Ole Mikkel expanded activities to include retail sales in Bergen, the sale of live shell fish and a budding export business. This pioneering spirit remains the very foundations on which we base all the products we supply and produce for markets in many different parts of the world.
Norway Seafoods is our quality brand for sustainable white fish caught in the wild – and sourced from the Arctic seas in the north. More than 1,700 fishers, working from the smallest smacks to the largest trawlers, deliver their catches every day to our packaging plants north of the Arctic Circle. The very best raw ingredients are picked, processed and packaged, then distributed to markets worldwide.
We produce our salmon in fjords surrounded by the magnificent scenery of North Norway with its spectacular Northern Lights. This unique product is extremely popular among the best sushi chefs in Japan, served as top-quality sushi and sashimi. The long, light summer nights in North Norway, with the rays of the midnight sun and the short winter days when the amboyant Aurora Borealis dance over the skies – these all leave their mark on our Aurora fish. Aurora Salmon has become a highly recognised brand in Japan as the best salmon for sushi.
Our trout, which are hatched and farmed in the deep fjords that lie nestled among the enchanting high mountains of West Norway, are in demand all over the world. The tale of Lerøy and this fjord trout starts way back in 1899, when the young Ole Mikkel Lerøen would row the long journey, time after time, to sell his fresh fish at the fish market in Bergen. Fjord trout has a unique, deep red-coloured flesh and is both tender yet firm, with a delicate and fresh flavour.
A blend of passionate commitment and burning interest with more than 140 years of traditional craftsmanship allows us to serve first-class fish. Arctic Supreme is a quality brand for a special selection of white fish products. These products are developed together with and fished by the most highly skilled fishermen along the coast of North Norway – hand-picked because they know how to deliver the highest quality fresh fish and, not least, because they share our passion for fish.
The popular Osterfjord trout has been produced for generations on the island of Osterøy, at the very gateway to the famous fjords of West Norway. Our facility on the island of Osterøy produces an extensive range of hot-smoked, cold-smoked and marinated trout products. Lerøy Fossen's smoked trout is one of the most popular products from this cornerstone company – and we can reveal that the smoking process, which uses black elder, is based on traditions that date back more than 200 years.
Based on 65 years of experience and developments, the Sea Eagle brand is recognised for its high-quality seafood products. The brand is particularly well-known for one of the finest smoked salmon products currently sold worldwide, and this is complemented by an extensive range of other Norwegian seafood products. Our Sea Eagle brand has always been acknowledged for its superior products, based on the successful combination of traditional handcrafts with modern production.
In recent years, Lerøy Seafood Group has targeted the sale of its own brand products under the Lerøy brand.
In 2017, the percentage of products based on raw materials owned by the Group was 62.5%, the same as in 2016.
The Group also sells a number of products certified to various sustainability standards, such as ASC, MSC, GLOBALG.A.P. and Debio/KRAV. The volume of certified fish sold is higher than the volume that carries a certification label because the current production volume exceeds market demand for these products. However, there has been a significant increase in demand for certified products from 2016 to 2017.
The major by-products in Lerøy Seafood Group’s operations are:
Lerøy Seafood Group works hard to achieve the highest possible rate of utilisation of raw materials produced or caught. This implies a goal of 100% utilisation of all nutritious raw material not used in the main production process. The by-product share depends on the type and specification of the processed products. The most important processed products are fillets, and salmon and trout portions with or without skin. The utilisation rate for fillets is 55–74%, while the residual products become by-products. For portions, the utilisation rate is 45–68% depending on the specification.