It’s been a long time since we only ate salmon once a year, alongside the festive foie gras as the opening act for the Christmas turkey.

Today, in filets, sliced or whole, smoked, fresh or frozen, it’s become a wide-selling staple food available everywhere all year round.

 

What happened?

We head for Norway to find the answer. More precisely, on the island of Froya, north-west of Oslo. A small isle on the edge of the Atlantic Ocean where live the men and women who conceived and wrote the story of salmon farming. A story they are still writing, and an ongoing success story.