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Why is Faroe Island salmon known as the best salmon in the world?

Posted by : Sean Azbill / On : Sep 09, 2022

Why is Faroe Island salmon known as the best salmon in the world? - Fresh Catch Fish Co.

Faroe Islands salmon probably rings a bell. Perhaps you’ve heard it referenced on a cooking show or saw it recommended in a recipe you came across. So what is it exactly, and what makes it different? Let’s find out why this salmon is so prized, and adding some to your next pre-order with Fresh Catch Fish Co.

Where are the Faroe Islands?

If you can picture a triangle with Iceland at the top left, Norway at the top right, and Scotland at the bottom, the Faroe Islands are roughly in the middle of that triangle. They are a North Atlantic archipelago that is part of Denmark, though they are self-governing. 


What Makes Faroe Islands Salmon Special?

If you haven’t already guessed, it’s about purity. These islands are remote and surrounded by the cold, pristine waters of the North Sea and the Atlantic. From these waters, salmon thrive in their natural habitat, feeding off the abundant natural food sources. Not only does that mean these farmed salmon live in a natural environment with ample space to live and explore, but it’s also a great benefit to their health. When their health is at the forefront,  then the health of the rest of us higher up the food chain also benefits. 

Because salmon from the Faroe Islands are able to roam freely in sizable contained environments, their diet is natural, rather than controlled. They feast on capelin, herring, and eel. These nutrient rich foods not only nourish them, but it also helps them develop layers of healthy fats. These are those good-for-you fats we hear about like Omega-3 fatty acids that lower the risk of heart-disease, support joints and healthy brain function. They also have an incredible protein to weight ratio, meaning they are a sustainable choice of protein when compared to land animals. 

How Does Salmon from the Faroe Islands Taste?

These salmon have a high fat content, so they have a rich and silky mouthfeel. The flavor is intense and it carries a fresh sea flavor. The balance of protein to fat really satisfies. With their hearty flavor, you need only a pinch of salt and squeeze of lemon to make them outstanding. It’s a simple, sustainable, and deliciously satisfying food. 

Why Buy Faroe Island Salmon?

When you buy our salmon from the Faroe Islands or you’re served it in a restaurant, the first thing you’ll notice is the bright, pearly pink color of the flesh. A lot of farmed salmon tries to achieve a similar hue, but it’s not always naturally present. Artificial colors are often added to commercially farmed salmon to achieve this familiar color. But with salmon from the Faroe Islands, these colors are naturally present due to a diet naturally rich in carotenoids. These come primarily from the pigment astaxanthin which derives from a diet of microalgae and shrimp. The health benefits of astaxanthin include lowering stress, increasing blood flow, and providing a good dose of cancer fighting antioxidants.

Tips for Preparing Faroe Island Salmon at Home

Cooking great salmon at home comes down to knowing how to recognize a good quality salmon, and ultimately letting it be itself. You don’t need to disguise anything about a great cut of fish. When the quality is there, it makes your job relatively quick and easy. Here are some things you should keep in mind when cooking salmon. 

  1. Don’t overcook your salmon. Repeat: Don’t overcook your salmon. This really goes for all seafood. It’s either high and quick for pan fried (3-6 mins), or slow and low for baked or poached. Always remember that it’ll continue to cook after you remove it from heat, so pull it when it’s just about there, and let it rest for a minute. 
  2. Quality is King: Source a great quality fish, this is the most important step, both in terms of taste and nutritional value. If you want to try Faroe Island salmon and then put a pre-order in for community pickup or come by our retail store.
  3. If you’re pan frying salmon, leave the skin ON. The crispy texture and fatty flavor should never be wasted, unless you’re poaching the filet. It’s also really good for you! 
  4.  If you opt for a poached salmon, don’t poach it in water. Take the opportunity to add, rather than subtract, flavor. Try poaching it in white wine studded with aromatics like lemon, garlic, and peppercorns. 
  5. If you’re looking for a perfectly moist filet, opt for the slow roasting method. Season the salmon, put a slice of butter on the top and bottom of the filet, top it with a slice of lemon, then wrap it in tin foil.  Cook for 20-25 mins at 275 degrees.

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