About Bakkafrost
ContinueBakkafrost salmon comes from the Faroe Islands and Scotland, where our teams manage production across farming, harvesting and processing. Our vertically integrated value chain supports traceability, quality control and responsible production from feed to finished product.
Salmon is versatile, easy to prepare and naturally rich in flavour. Different cuts and portions can be used in everyday meals, from quick weekday dishes to meals prepared for special occasions.
The texture and flavour of salmon make it suitable for grilling, baking, steaming, pan-searing and other preparation methods.
Salmon naturally contains protein, omega-3 fatty acids, vitamins and minerals. Bakkafrost regularly analyses the nutritional composition of its salmon.
In 2025, Bakkafrost salmon contained an average of 2.42 g of omega-3 fatty acids and 1.25 g of EPA and DHA per 100 g. Nutritional values can vary according to fish size and other natural factors.
Salmon is available in a range of cuts and portions, including fillets, steaks, loins and whole fish. This makes it suitable for many different recipes and preparation methods.
Always follow the storage, preparation and use-by instructions provided with the product. Only prepare salmon raw when the product is specifically identified as suitable for raw consumption and the relevant handling instructions are followed.
Bakkafrost manages important stages of its value chain, including feed production, hatcheries, farming, harvesting and processing. This supports traceability and allows quality controls to be applied throughout relevant stages of production.
Our sites and facilities hold certifications according to their activities and certificate scope. These include standards covering food safety, aquaculture, environmental management and traceability.
Bakkafrost salmon is produced in the Faroe Islands and Scotland. Product origin depends on the product and market, so customers should check the information on the product packaging or product page.