Broodstock is selected to produce offspring with good growth and survival rates while meeting strict quality standards for healthy and tasty food. Broodstock is stripped when weighing 12–14 kg, with each female producing 15,000–20,000 eggs.
Eggs are fertilized by mixing them with milt. This forms the foundation for new fish. If the hatchery temperature is maintained at eight degrees Celsius, it takes about 60 days for the eggs to hatch.
The eggs hatch, and the salmon feed on nutrients from the yolk sac attached to their abdomen for the first few weeks. Alevins remain in the hatchery until the yolk sac is nearly depleted.
After the yolk sac phase, feeding begins. The fry position themselves in the tank, rise to the surface for air, and start eating feed.
Parr are identified by distinctive vertical stripes on their sides, called parr marks. All parr are vaccinated to ensure the fish remain healthy.
The physiological adaptation process enabling salmon to transition from freshwater to saltwater environments is called smoltification. This process includes several physiological changes, such as developing a shiny appearance (smolt coloration) and changes in gill function.
In traditional salmon farming, fish are transferred to the sea after completing smoltification, making them physiologically ready for life in saltwater. At this stage, the fish typically weigh around 100 grams. The standard release size in traditional farming today ranges from 100 to 200 grams. However, the more demanding conditions in offshore farming require fish to be stronger and have greater swimming capacity. Stronger currents and larger waves necessitate more robust fish. Therefore, after smoltification, our fish are kept on land longer, growing to what is known as post-smolt (often between 500 and 1,000 grams).
In addition to making the fish more robust, using post-smolt reduces production time in the sea, minimizing exposure to diseases and lice while increasing production turnover, ensuring more efficient use of facilities and licenses.
The fish are transported live in well boats to the processing plant, where they are slaughtered and processed into various products. From there, they are distributed to markets worldwide.
The fish is transported live in a wellboat to the processing plant, where it is slaughtered and processed into various levels and products. From here, it is distributed to markets worldwide.