"It's lovely to slice into this salmon," says the chef, tasting a small piece of raw salmon from Andfjord Salmon, as one of the very first to have the honour of doing so.
And he adds:
"The taste is creamy and good. The texture is nice. Good structure. Nice consistency."
Martin has no doubts about the secret behind the quality of the salmon. "The animals are happiest when they are allowed to be in their natural habitat," he replies.
Sustainable salmon production
"There's no doubt about it. It's important that they are given space to move around as they please. It is very cool that you at Andfjord Salmon are doing this in a proper way."
"Yes, whatever we do, we need to do it with a clear conscience. We will not be able to solve all the world's problems in aquaculture on day one, but we are taking important steps on the road to being the world's most sustainable and fish-friendly facility for salmon production," says the Andfjord Salmon CEO.
"Yes, someone must lead the way. Then others need to follow suit," says the chef.
Andfjord Salmon is built on an innovative and sustainable aquaculture concept, combining the best from both sea and land-based farming. The company has recreated the salmon's natural habitat on land, eliminating the risk of escape and exposure to illness. Andfjord Salmon is an industry leader in good fish health and low energy consumption.