Lerøy Fjord Trouts are raised in cold, clear fjords in western Norway, and one of the hatcheries is located by Folgefonna glacier which is around 10 000 year old. For one year the fish swims around in crystal clear water from the glacier before it is transferred to nearby fjords where it enjoys a combination of salty water from the sea and fresh water from the glacier.
Fjord trout is genetically a smaller fish than salmon and has shorter fibres in the meat compared to salmon. This means that the Fjord trout meat becomes a little tenderer, and more velvety. Fjord trout also has leaner meat than salmon and a strong red colour and high Omega 6 content. Its flavour is more subtle and less salty than Atlantic Salmon.