A trip to Norway

METRO Chef Bömlo Salmon: A trip to Norway – and back

timer3 minDecember 2023

The salmon for our own brand METRO Chef hatches from eggs at Bömlo in Norway. Here, its journey begins – a journey that is fully traceable all the way to the METRO wholesale store. This is made possible by collaboration with long-standing partners and solutions such as the METRO Pro Trace app.

From fresh water to salt water and back: salmon do not only migrate in the wild. Large-scale fish farming tries to mimic natural conditions as far as possible. This also includes rearing the animals in freshwater aquacultures and later moving them to the open sea.

Feel like taking a visual trip to Norway? We were able to visit our supplier on site at the fjord and got a rare glimpse behind the scenes.

More in the video 👇

💡 A significant difference between aquaculture and wild-growing salmon is that the animals are vaccinated. This ensures that producers such as METRO supplier Bremnes Seashore can completely avoid the use of antibiotics. Another special feature: the salmon can be fully traced back to the METRO wholesale store. Each salmon can be tracked from Bömlo, Norway, where the salmon for the METRO Chef own brand hatches and begins its journey to the restaurateur who serves the fish to his guests, passing the METRO fish logistics centre in Groß-Gerau, Hesse, on the way. The METRO Pro Trace app  makes it possible. This is how METRO makes the entire value chain transparent and customers can be sure that they are holding a quality product in their hands.

METRO Pro Trace App.
Go to the product: METRO Chef Bömlo Salmon

The METRO Chef Bömlo salmon fillet is one of several products that METRO sources from Bremnes Seashore. One in ten salmon produced by the supplier goes to METRO Deutschland. A special slaughtering and filleting process ensures the particularly high quality of METRO’s own-brand fillets: in pre-rigor processing, the salmon are first placed in water that is around 1 degree Celsius before being slaughtered. This makes the fish sluggish but keeps them moving. The muscles therefore remain active, but the animals should hardly feel the mortal blow. Immediately after slaughter, before the dead fish is stiff (rigor mortis), a state-of-the-art processing plant removes the backbone, and the fish is filleted. This prevents the muscle fibres from hardening, which makes the fillet particularly firm and flavourful – and therefore particularly popular with restaurateurs.

More about the 🐟 products

On the trail of METRO Chef Bömlo Salmon

A visit to the METRO supplier Bremnes Seashore in Norway.
On the trail of METRO Chef Bömlo Salmon
Transparent from the fjord to the fish counter: behind the scenes of salmon farming in Norway.
The salmon for our own brand METRO Chef hatches from eggs at Bömlo  in Norway.
A trip to Norway

More on the topic

Salmon is popular and it's hard to imagine the menu without it - MPULSE answers the most frequently asked questions about the fish. Tuna is also one of the most popular edible fish - but how does tuna farming work in aquacultures? The company TunaTech shows how it works. How do caterers know that they can buy and serve tuna without hesitation? Fish labels provide guidance. 👇