52 minutes direction AndrÃ©a Bergala
available version(s) : French
Itâ€™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, itâ€™s become a wide-selling staple food available everywhere all year round.
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.