Scan Magazine | Special Theme | Visit Norway — Vesterålen
In 2017, Sigerfjord Fisk won the Det Norske Måltid award in the category Seafood of the Year – Farming. Photo: Det Norske Måltid
Juniper smoked Arctic char by Øyvind Bøe Dalelv. Photo: Fredrik Ringe, Chef of the Year 2017.
Using a caring and knowledgeable approach to fish farming, Sigerfjord Fisk achieves tasty, dense and healthy Arctic char products. Photo: Sigerfjord Fisk
Flavours of the north – caring for product and process For fish farmer and producer Sigerfjord Fisk, the goal above all else is to create environments where fish thrive – just like in their natural habitat. Using a state-ofthe-art farming method, the company achieves healthy, high-quality and flavourful Arctic char. By Julie Linden
“I have been part of this exciting development since 1982,” says owner and CEO Trond Geir Reinsnes. He recounts how he spent 43 nights in a tent across northern Norway in the early 1980s in order to secure broodfish from ten of the region’s largest waterways. “We represent a unique commitment to nature and the natural, and specifically a farming process that mimics the life cycle of the fish.” Called ‘the queen of salmon’, Arctic char has a clean taste, dense consistency and is less oily than other types of salmon – with the added benefit that the natural fat in the fish comes from healthy mono- or polyunsaturated fatty acids. Using a caring and knowledgeable approach to fish farming, Sigerfjord Fisk has absorbed more and more of the Norwegian market and, 90 | Issue 130 | November 2019
since 1991, the company has represented 70 per cent of the production of Arctic char in Norway. Important to this success is that the fish is farmed without the use of antibiotics and delousing agents. As one of few Norwegian turnkey suppliers of fish products, supplying succulent products from roe to whole fish, the Sigerfjord name stands for the highest possible quality and flavourful culinary experiences. “Our method of farming involves natural nutrients that grow in the production plant, in addition to the fish feed provided, which makes for a natural and fantastic taste,” says Reinsnes, explaining that the wide range of products includes fillets, hot-smoked, cold-smoked and ‘rakfisk’ (traditional fermented fish) varieties, in addition to whole fish and roe.
Sigerfjord’s Arctic char from Vesterålen, the area just north of Lofoten, is a natural choice and cherished product among chefs and culinary aficionados. Having gained a protected geographical designation in 2007, the brand is a proud supplier of Vesterålen produce. The company’s excellence, its diligent process and its products have earned Sigerfjord Fisk several accolades, most impressively the 2017 Det Norske Måltid award in the category Seafood of the Year – Farming, an award recognising the best food products in the country.
Fresh Arctic char. Photo: Strømme Throndsen Design
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