Links ist ein blauer Hintergrund mit weißer Schrift

GOOD SALMON - Your honest salmon

Sustainably farmed in Norway, Sustainably farmed in Norway, full of flavor and with a clear conscience.
Our GOOD SALMON comes from an innovative, land-based aquaculture facility on the Norwegian coast. There, the salmon are raised in the purest water and under optimal conditions—without antibiotics, with minimal impact on the environment, and with maximum focus on quality, taste, and animal welfare. A fish that combines the highest quality with genuine responsibility.

GOOD SALMON - Your honest salmon

Sustainably farmed in Norway, Sustainably farmed in Norway, full of flavor and with a clear conscience.
Our GOOD SALMON comes from an innovative, land-based aquaculture facility on the Norwegian coast. There, the salmon are raised in the purest water and under optimal conditions—without antibiotics, with minimal impact on the environment, and with maximum focus on quality, taste, and animal welfare. A fish that combines the highest quality with genuine responsibility.

HOW THE GOOD SALMON TASTES BEST

1. SEARED OR GRILLED - Crispy on the outside, juicy on the inside Sear briefly or cook on the grill over medium heat – this is how GOOD SALMON develops its full flavor. The skin becomes golden brown and crispy, while the flesh remains tender and juicy. A squeeze of lemon, a little coarse sea salt, or a hint of dill are all you need to perfectly highlight its delicate flavor. Ideal for summer bowls, with oven-roasted vegetables, as salmon piccata, or simply on its own.
2. COOKED AT LOW TEMPERATURE - Tender & buttery Cooked in the oven or sous-vide, GOOD SALMON shows its most elegant side. At low temperatures, the fillet remains wonderfully juicy and takes on a buttery texture. Cooked with herbs, olive oil, and a little lemon, it makes a delicious dish that requires very little effort but tastes like something from a top restaurant.
3. RAW - pure & elegant Thanks to its excellent quality, GOOD SALMON can also be enjoyed raw. Whether as sashimi, tartare, or crudo, its delicate, mild flavor and firm texture make it perfect for fresh, pure dishes. Combined with lime, soy sauce, or sesame oil, it is a highlight for anyone who loves salmon in its purest form.
4. STEAMED OR POACHED - Delicate & balanced Gently cooked in steam or a light broth, GOOD SALMON retains its natural juiciness and clear flavor. It pairs particularly well with aromatic broths, fresh herbs, or a dash of white wine. Perfect if you like light and digestible meals—for example, with rice, vegetables, or a light lemon butter sauce.

HOW THE GOOD SALMON TASTES BEST

1. SEARED OR GRILLED - Crispy on the outside, juicy on the inside Sear briefly or cook on the grill over medium heat – this is how GOOD SALMON develops its full flavor. The skin becomes golden brown and crispy, while the flesh remains tender and juicy. A squeeze of lemon, a little coarse sea salt, or a hint of dill are all you need to perfectly highlight its delicate flavor. Ideal for summer bowls, with oven-roasted vegetables, as salmon piccata, or simply on its own.
2. COOKED AT LOW TEMPERATURE - Tender & buttery Cooked in the oven or sous-vide, GOOD SALMON shows its most elegant side. At low temperatures, the fillet remains wonderfully juicy and takes on a buttery texture. Cooked with herbs, olive oil, and a little lemon, it makes a delicious dish that requires very little effort but tastes like something from a top restaurant.
3. RAW - pure & elegant Thanks to its excellent quality, GOOD SALMON can also be enjoyed raw. Whether as sashimi, tartare, or crudo, its delicate, mild flavor and firm texture make it perfect for fresh, pure dishes. Combined with lime, soy sauce, or sesame oil, it is a highlight for anyone who loves salmon in its purest form.
4. STEAMED OR POACHED - Delicate & balanced Gently cooked in steam or a light broth, GOOD SALMON retains its natural juiciness and clear flavor. It pairs particularly well with aromatic broths, fresh herbs, or a dash of white wine. Perfect if you like light and digestible meals—for example, with rice, vegetables, or a light lemon butter sauce.

Eine Nahaufnahme mit Lachsfilets auf Tomatensoße. Im Hintergrund einen angerichteten Teller.

World ofEnjoyment

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce

World ofEnjoyment

Ein Teller mit einem Lachsfilet, das auf Pilaw-Gewürzreis und Tamarinden-Tomatensoße liegt. Garniert mit Pistazien- und Granatapfelkernen.

Fisch

Salmon fillet on tamarind tomato sauce and pilaf rice

Ein Teller mit Rehkeule in brauner Soße und gewürfeltem Kürbis als Beilage.

Fleisch

Venison haunch with pumpkin

Drei Stückchen Rehrücken auf Pastinaken-Creme mit Pilzen und einem Jus

Fleisch

Venison loin on parsnip cream

Garnelen

Shrimp in butter sauce

Garnelen

Creamy shrimp spaghetti

Fisch

Tuna cream

Where is the GOOD SALMON from?

Our GOOD SALMON comes from a modern, land-based HFS (Hybrid Flow System) aquaculture facility in Norway. This system combines elements of open and closed circuits: some of the water is continuously renewed, while another part is filtered and reused. This creates a stable, controlled environment with optimal water quality. The result is resource-efficient farming with low environmental impact and consistently high product quality.

Are antibiotics used in the GOOD SALMON?

No, our GOOD SALMON is farmed entirely without the use of antibiotics. The controlled conditions in the recirculation system ensure that the fish grow up healthy—without any chemical additives or medication.

How does land-based aquaculture differ from conventional salmon farming?

Unlike open net pens in the sea, land-based aquaculture is a closed system. This means no contact with wild salmon, no introduction of pollutants or parasites into the environment, and complete control over water quality, temperature, and feed. The result: consistently high quality and sustainable production.

Is the GOOD SALMON suitable for raw consumption?

Yes, GOOD SALMON can also be enjoyed raw—for example, as sashimi, ceviche, or salmon tartare. Important: Always work hygienically and process the product immediately after thawing.

Is the GOOD SALMON sustainable?

Yes – in several ways. GOOD SALMON is farmed in a land-based aquaculture facility in Norway that uses the innovative Hybrid Flow-Through System (HFS). This system combines the advantages of open and closed aquaculture systems by continuously supplying fresh seawater while recycling most of the water. This keeps water quality consistently high and optimizes energy consumption.
Another advantage of this system is biological safety: the use of separate fish tanks minimizes the risk of disease transmission between animals. In addition, precise control of environmental conditions such as temperature, oxygen content, and CO₂ concentration creates ideal growth conditions for the fish.
In addition, the operators of the salmon farm are committed to developing sustainable fish feed with a lower carbon footprint and no harmful effects on rainforests.
These innovative technologies and practices result in fish that not only taste outstanding, but are also produced in an ecologically responsible manner.

Is the GOOD SALMON available with or without skin – and what are the differences?

The GOOD SALMON is available with or without skin, depending on how you prefer to prepare it. Salmon with skin is perfect for frying or grilling, as the skin protects the fillets, keeps them juicy, and becomes deliciously crispy. Skinless salmon is ideal for sushi, tartare, and pasta dishes because it is easy to portion and visually appealing when served.

How will the GOOD SALMON be delivered to my home?

We deliver the salmon frozen in thermal packaging with dry ice, ensuring that the cold chain is reliably maintained throughout the entire shipping process—in every season, whether in the heat of summer or the cold of winter.