I like to know that MOWI comes from the home of salmon – Norway.
That the flavour is the result of tough conditions and 60 years of experience. That’s a quality I can trust.
Not all salmon is the same. Some producers buy in their raw material. Others have been working with their own for decades.
MOWIcomes from a unique line of salmon, developed over generations for better flavour, texture and consistent quality. That’s not just a claim – it’s the result of long-term commitment and focus.
I don’t want a salmon for a single occasion. I want options that fit how I eat today. Fresh. Smoked. Ready to eat. To take away. Different flavours. Same, high standard.
Sometimes I just want to enjoy cooking.
MOWI salmonis versatile, forgiving and easy to succeed with.
It works equally well for quick meals and more ambitious dishes.
It’s a constant source of inspiration – and something I rely on in the kitchen.
I like it when someone is in control and takes responsibility. One company, one process, one responsibility – from start to finish.
MOWI owns the entire production chain: from feed and genetics to breeding and quality control. All the way to the plate.
That’s how quality and flavour remain consistent.
We handpick every MOWI that reaches your table and entrust the process to the best specialists. To become a MOWI, the salmon must be sufficiently strong, large and flavoursome. But that’s not all – during the smoking process, each piece of salmon is carefully salted by hand and smoked in aromatic beech smoke. Every MOWI is a handmade creation!
When we say we know everything about MOWI, we really mean it, because we know every single salmon… from the egg. Our work with MOWI starts with the hatching. We place fertilised salmon eggs in special river simulators, where ice-cold water rinses them until, two months later, the little fish hatch.
MOWI’s juvenile salmon are transferred to special freshwater lakes to live in harmony with nature. After about a year, when they have reached the appropriate weight and size, they start their journey to the sea. They will stay there safely until they reach the age of 2.5-3 years, until they develop an appropriate flavour.
We handpick every MOWI that reaches your table and entrust the process to the best specialists. To become a MOWI, the salmon must be sufficiently strong, large and flavoursome. But that’s not all – during the smoking process, each piece of salmon is carefully salted by hand and smoked in aromatic beech smoke. Every MOWI is a handmade creation!
To ensure we have everything under control, we have introduced a unique transparency system: each salmon is labelled so we can follow its journey from fry to your table – see for yourself by scanning the QR code on the back of the MOWI packaging.
I trust what is verified, not promises. Independent certifications and awards confirm what I choose – a salmon that has been proven to be among the best.
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Mowi fits perfectly into my everyday life – whether I want to cook a good meal at home or take something quick and fresh on the road.