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Norway Fish

Updated on October 14, 2014

Saltwater and Freshwater Fish of Norway

This page offers information on saltwater and freshwater fish found in and near Norway.

Norway is known for its excellent fishing for species such cod, haddock, saithe, mackerel, herring, flounder, halibut and other fish.

In addition to wild caught fish, Norway is an important producer of farm raised fish such as salmon, char, trout and other species.

Fish is an important part of a healthy diet in this North Atlantic nation. On average, Norwegians eat more than 100 lbs of fish and other seafood annually.

Norway Saltwater Fish

Atlantic Herring

Atlantic herring are small pelagic fish that are harvested for food. Their flesh contains omega-3s, vitamin B12, and iron. Herring are also important as bait for larger fish. The species herring can be found in both the eastern and western halves of the North Atlantic Ocean.

Atlantic Mackerel

The Atlantic mackerel is native to both sides of the Atlantic Ocean. These open ocean fish travel in schools that often contain thousands of fish. Mackerel have a streamlined body and swims at high speeds for extended periods of time searching for food. Mackerel may grow as large as 7 1/2 pounds and have a maximum age of about 20 years. The fish are a source of omega-3 fatty acids, selenium, niacin, and vitamins B6 and B12.

Greenland Halibut

Greenland halibut is an Arctic fish that is not found in water warmer than 4°C. It is similar to Atlantic halibut, but its blind side is a little lighter than its eyed side.it lives along the edge of the continental shelf at depths of 600 to 1200 meters.

Spiny Dogfish

Dogfish are small sharks. They are plentiful, with schools sometimes being enormous. These fish are popular in several types of cuisines. The meat of dogfish is boneless, white and firm. Spiny dogfish management is controversial as scientists, fishermen and environmentalists disagree on population sizes

Coming soon....more species information.

Freshwater Fish of Norway

Norway is famous for two types of Arctic Charr: the anadromous charr (which migrates to the sea), and the non-migratory char, which lives all its life in fresh water. The Arctic Charr has an oblong body and a small head, and it comes in many different forms depending on its habitat, and other factors. Non-migratory Arctic Charr are often darker on the back and sides than anadromous Arctic Charr. The flesh varies from red to pinkish red in color.

Norwegian Arctic Charr is sold fresh and frozen, whole or in fillets. It can be brine-cured, dry cured, smoked or fermented. Arctic Charr is grilled, fried or poached and is well-suited to sushi and sashimi. The fat content of charr is lower than that of the other salmon. This fish is also rich in vitamins A, D and B12.

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    • DonD LM profile image

      DonD LM 5 years ago

      I want to try the tastes of Norway fish. Is it like a salmon? Great lense. I enjoyed reading your lense