Can You Tell Your Fish Apart? Here's The Difference Between Norwegian Salmon & Fjord Trout

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This Spotlight is sponsored by the Norwegian Seafood Council.

In case you didn’t know, Norwegian Fjord Trout — while remarkably similar in appearance to Norwegian Salmon — is in a group of fish that’s entirely separate. Although it lies within the same family as salmon, there are several things that make Norwegian Fjord Trout a premium and highly demanded option among fish with red-tinged meat.

Unlike salmon, Norwegian Fjord Trout doesn't have as huge a reputation due to its much more limited supply. In comparison with Norway’s booming salmon production (average 1.5 million tonnes a year), Norwegian Fjord Trout only makes up around 5% of that total number (75,000 tonnes), making it a highly exclusive fish.

But what you may not know is that Norwegian Fjord Trout (also known as rainbow trout) is expertly cultured using world-renowned Norwegian fish farming methods that meet the highest standards for environmental sustainability.

Farmed in cold Norwegian fjords, these fish grow in large pens anchored to the ocean floor. Thanks to Norway’s long coastline and dedication to sustainable seafood, Norwegian Fjord Trout is the only high-quality trout available fresh all year, making it an exclusive product prized by chefs and restaurants globally.

Fully-grown Norwegian Fjord Trout typically weigh between 2kg to 5kg, and are just a little bit smaller than adult Norwegian Salmon (3kg to 6kg). Although they share the same silvery skin, Norwegian Salmon typically has more black spots near its face.

Norwegian Fjord Trout meat has a deep red-orange colour with white marbling that is similar to salmon, although the Norwegian Fjord Trout's meat usually has a comparatively deeper and fuller colour.

The most distinct difference between salmon and Norwegian Fjord Trout is their flavour profiles. Norwegian Fjord Trout has a rich flavour with a clear aftertaste that comes across as luxurious — this is because the fish has fat all around its body, especially concentrated in the belly. At the same time, the high activity levels of Norwegian Fjord Trout make its meat robust, which — along with its high fat amount — lends to a great mouth feel.

And while Norwegian Salmon has a distinct smoothness, consumers will notice that Norwegian Fjord Trout is firmer, with a heartier mouth feel. Another plus is that Norwegian Fjord Trout does not have the earthy (almost muddy) taste that you find with river trout, and the overall flavour profile resembles the sweet ocean flavour of shellfish or crabs.



- Omega-3 fatty acids effectively reduce the risk of cardiovascular diseases and aid brain health.

- Vitamin D helps keep your heart and bones in good shape while also offering benefits such as healthy blood sugar levels and a sharper mind.

- Protein is the basic component of antibodies, hormones, enzymes, and provides support for your body's tissues and organs. 

- Selenium helps remove free radicals from your body, and reduces the deposits of harmful substances in your blood vessels.

When preparing Norwegian Fjord Trout, you should remember that it is more fragile towards higher temperatures compared to Norwegian Salmon, meaning it's best to cook it at lower temperatures (between 40 to 48 degrees Celsius) for optimal flavour, texture, and colour.

When preparing dishes containing Norwegian Fjord Trout, you can use a wide array of ingredients, as the fish is able to handle both intense and subtle flavours.

To get the perfect cook on Norwegian Fjord Trout, it's recommended that you brine it in 10% waterbrine (100ml of salt per litre of water) for approximately 10 minutes.

Here are two easy Norwegian Fjord Trout dishes to try:

1. Norwegian Fjord Trout with risoni (serves 4)

- 100g Norwegian Fjord Trout fillet
- 0.5 pcs shallot and carrot
- 100g orzo (risoni)
- 1 tbsp butter
- 2 tbsp white wine vinegar
- 2dl chicken stock
- 0.5dl single cream
- Salt and pepper
- Lemon juice
- Fresh herbs

Preparation:

1. Dice Norwegian Fjord Trout into cubes.

2. Finely chop shallots and cut carrots into little dices and fry with risoni in butter until shallots turn soft.

3. Add vinegar and reduce.

4. Add chicken stock, a little at the time, and let the risoni cook between each time you add more stock.

5. Taste with salt, pepper, and lemon juice.

6. Add cream and cook until desired consistency.

7. Add the Norwegian Fjord Trout cubes and let cook for one minute in the risoni before serving.

8. Serve Norwegian Fjord Trout in risoni with fresh herbs sprinkled over.

2. Norwegian Fjord Trout ceviche with mango and caper salsa

- 250g Norwegian Fjord Trout fillet
- 0.5 tsp fennel seeds
- 50ml lemon and lime juice
- Salt and pepper
- Half a mango
- Half a red onion
- 3 tbsp capers
- 1 tbsp chives and fresh curled parsley
- 15 tbsp rapeseed oil
- Salt and pepper
- Sugar
- Lemon and/or lime juice

Preparation:

1. Slice the Norwegian Fjord Trout into thin slices.

2. Crush the fennel seeds, mix with lime juice and lemon juice, and season with salt and pepper.

3. Brush the Norwegian Fjord Trout with the marinade 10 to 15 minutes before serving.

4. Dice mango and red onion, and finely chop chives and parsley.

5. Mix together mango and onion with herbs, capers, and oil.

6. Season with salt, pepper, sugar, lemon juice, and lime juice.

Wanna have a look at how we fared trying to cook Norwegian Fjord Trout? Read this story below: