Quality in everything we do
BÖMLO
BÖMLO is built on fifty years of experience and a deep commitment to salmon. On Bømlo, we’ve found the balance between technology and craftsmanship. The salmon swims in cold, clear water and experiences minimal stress, giving us a raw material with naturally firm texture, vibrant colour and a clean, fresh taste.
Quality shaped by the way we work
BÖMLO is the result of more than fifty years of refinement, progress and genuine dedication to the craft. Here on Bømlo, we’ve learned how to unite modern technology with trusted artisanal skills. Every fish is handled with care and minimal stress, giving fillets with naturally firm texture, vibrant colour and a clean, pure taste.
Super fresh: From sea to packing on the same day
Through Live Cold Fish and our pre‑rigor filleting technology, we process the salmon while it is still at its freshest. The fillet is cut and packed on the same day the fish was swimming in the water. This gives a firm texture and a clean, pure taste – exactly as truly super fresh salmon should be.
Norwegian Ownership
All BÖMLO salmon is produced on the west coast of Norway and brought ashore and processed on Bømlo, with full traceability all the way back to the farming site. We have complete control of the value chain from roe to finished fillet. This ensures safe food, short transport distances and value creation along the coast.
Salmon as it should be
Pure, safe and full of flavour. Behind BÖMLO stand the people who care deeply about their craft – people who care about the fish, the food and those who will enjoy it. That is why chefs across the world choose BÖMLO salmon when quality truly matters.
H‑82 is the packing mark of our factories in Kvednavikjo on Bømlo. For generations, it has been a trusted sign of quality for seafood buyers around the world. For us, H‑82 represents our culture of quality and our determination to keep improving — always striving to be a little better.
Our factories and production equipment are designed with hygiene at the centre. Water and cleaning agents must be able to reach every surface easily, and all cleaning solutions are built to prevent the growth of unwanted bacteria. Our people are trained to produce safe food, with good hygiene as a constant guiding principle.
Live‑chilling, or “Live Cold Fish”, is a technology developed by Bremnes Seashore in 1994. We let the salmon swim in chilled water before harvesting, allowing the body to cool down in a natural and gentle way. This gives us stable, high quality in the fish all year round.
When the salmon is doing well and experiences minimal stress, the quality improves. We learned this early from our Japanese customers. That is why we always work to keep stress levels as low as possible – especially in the moments before the fish is harvested.
The combination of low temperature and low stress results in a fish with high energy and low lactic acid in the muscle. The salmon does not enter rigor straight away and can be filleted immediately. This super‑fresh quality became possible when we introduced pre‑rigor filleting, a solution developed in Kvednavikjo on Bømlo in 1997.
Many of our customers use BÖMLO for raw consumption – for example as sashimi, sushi or poké. An ultra‑fresh fillet handled by skilled professionals in processing and hygiene, combined with a secure cold chain, ensures the salmon can be safely enjoyed raw.
Salmon is a young domesticated species, and in Norway we have only been farming it for around fifty years. To succeed, we must learn from nature and respect the biology of the salmon. Nature is our best teacher, and our approach must always be knowledge‑based and scientific.