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A Taste of Norway
Raw salmon from the North-East Atlantic.
From harbour to home, across Europe and beyond Before Norway had oil, fish was king. Norway is still known for first-class fish; Norwegian seafood is popular all over the world and the industry’s growth supports several sectors. But making sure everyone gets good-quality fish is a complex operation. There is a lot of work behind the seafood we eat. By Hanna Margrethe Enger |
Photos: Babord Group
Babord is a family-run business with roots going back to 1914. It started with a single fishing boat, but today the company has expanded into shipyards and seafood businesses. In other words, they have a lot of experience in the seafood industry. Babord is a large company with four business areas within seafood, fishing, shipbuilding and property development. Their head office is located in Raudeberg on the beautiful island of Vågsøy, on the north-western coast of Norway. “Our passion for coastal business activity in gen62 |
Issue 151
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boat’s helmsman. On the opposite side was the bakborð, where the boat’s keeper or lookout worked or stood watch behind the helmsman. He was trusted to be the guardian of the boat and crew.
February 2023
eral and seafood in particular has led us further into the production, distribution and sale of value-added seafood products,” says chief marketing officer, Rebekka Lyng. The guardians of Norwegian seafaring tradition The name Babord comes from the Old Norse word ‘bakborð’ meaning ‘rear board’. However, it came to have a deeper significance for sailors. On traditional boats, the steering oar was on the starboard side, where you would find the
Like the fisherman’s wife, Babord represents a safe haven.