Lerøy Seafood

Optimistic about the future and the exciting times ahead 🐟 125 years ago, Ole Mikkel Lerøen started selling fish straight from his open wooden boat at Bergen's famous fish market. Now, Lerøy is one of the largest seafood companies in the world. CEO Henning Beltestad is optimistic about the future. – We learned more in 2023 than we have ever done before. We are working in a structured and targeted way to resolve our challenges and create the world's most efficient and sustainable value chain for seafood. We are working well towards our digital transformation, and we are investing heavily in new technology to further improve fish health and welfare. We are experiencing positive results already, but still have a long way to go. #leroyseafood #leroy125years #seafoodindustry

Our activity nationwide 🇳🇴 Lerøy has a wide range of business activities in Norway. These encompass the farming of salmon and trout, harvesting wild fish, primary and secondary processing, product development, and the marketing, sales, and distribution of our seafood 🐟 The map below illustrates our in-house activities and suppliers and provides some key figures on our nationwide activities in Norway! #leroyseafood #norwegianseafood# #nationwideactivity

Ingvild is in charge of ten factories 🐟 Ingvild Dahlen is originally from Asker in the south, but is now living in Båtsfjord, in the northernmost county in Norway, Finnmark. Here, she has made a career for herself as a production manager, in charge of ten Lerøy Norway Seafoods factories. The factories are spread along the coast of Northern Norway and does filleting, processing, and packaging, and produce a wide range of seafood products, from clip fish to king crab 🦀 Ingvild is particularly keen on making use of 100% of the fish. – Everything used to revolve around the fillet of the fish. Now we use the entire fish for high-value food and other products. This type of resource utilisation means that our operations are increasingly sustainable. #leroyseafood #leroynorwayseafoods #seafoodindustry #norwegianseafood

Last week we opened our newly upgraded factory in Båtsfjord - a highly technological factory for more efficient production that secure all-year jobs for our employees 🐟 Join us for a sneak peak inside the factory in the video below 👇 #leroyseafood #technologicaladvances #båtsfjord

We have further developed the Lerøy Trade Portal 🐟 Our B2B partners can now access our fillet capacity of Salmon and Fjord Trout in real time, in addition to information regarding availability. The Leroy Trade Portal will continue to be further developed, with more products and services. Please have a look at our video and feel free to contact us. For more information and contact information, visit our website: https://bit.ly/3F97CKB #leroyseafood #leroytradeportal Rasmus Kjellevold

Official opening of our upgraded factory in Båtsfjord 🐟 - This must be the biggest industrial investment in Båtsfjord in memory. The investment gives us the opportunity to increase competitiveness, streamline production and secure the 120 jobs at the factory, says Børge Soleng, general manager of Lerøy Norway Seafoods. The development is severe in both factory and equipment, which is now upgraded to the newest technological standards, securing a more efficient and profitable production. Most importantly does this upgrade mean security for the employees, as the new technology makes it possible to have year-round production 🌊 The official opening was conducted by minister of fisheries and ocean policy, Marianne Sivertsen Næss. Read full press release here: https://bit.ly/3VXcmv1 (in Norwegian).

Happy International Sushi Day 🍣 This famous Japanese dish is probably one of the most popular and versatile fish dishes in the world. It is served in endless varieties and is found in most countries 🌍 Norwegian salmon is a favourite sushi ingredient, but that wasn’t always the case: before the 1980s, salmon wasn’t part of the repertoire of Japanese sushi chefs. In 1995, Lerøy sent the first of a total of one thousand charter flights to Japan, full of Norwegian salmon, which has since become one of the world’s most sought-after raw ingredients. Read about our sushi history on our website. In Norvergian: https://bit.ly/3N564Vq In English: https://bit.ly/3J8kd35

💡Putting innovation on the agenda💡 Read about Lena Vögele, the woman who is helping Lerøy create an innovation culture 🤩 (Article in Norwegian 🇳🇴: https://bit.ly/3VptCtI)

🌊 AquaNext Exhibition and Conference in Stavanger 🌊 We're thrilled to share our recent participation in the AquaNext Exhibition and Conference in Stavanger. It was an incredible opportunity to showcase our innovative products and contribute to vital discussions about the future of sustainable food. 🌿 Taste of umami: Our Head of Product Development and chef, Fredrik Hald, presented and offered delicious samples: • Cold smoked trout with sugar kelp scrambled eggs and crispbread with sugar kelp butter • Salmon tartar with sugar kelp, lime, soy sauce, honey, and mayonnaise • Raw natural blanched sugar kelp 📢 Insightful Presentations: Our CEO, Henning Beltestad, delivered a compelling presentation at the "Food for the Future" conference. He provided insights into the day's events and shared our vision for the future of sustainable food with a special focus on our extensive efforts to improve fish health. 🗣️ Panel Participation: Our Head of Communication and Public Affairs, Aina Valland, contributed to the panel discussion following Miljøstiftelsen Bellona's launch of "Sustainable Farming 2030". We are proud to be at the forefront of sustainable food innovation and look forward to continuing our efforts in improving food production. #Sustainability #FoodInnovation #AquaNext #FutureOfFood #SustainableFarming

📍Seltún, Iceland This group of Lerøy employees is currently in Iceland participating in the Seafood Next program by NCE Seafood Innovation 🐟 They represent different part of the value chain and work in different parts of the company. In Iceland, they will visit and hear from local industry players about their work, progress and challenges. Seafood Next is a one-year competence program for knowledge sharing and talent development in the seafood industry. This trip to Iceland has over 60 participants from 26 different companies, creating a great arena for networking and learning! #leroyseafood #nceseafoodinnovation #seafoodnext #competencebuilding #knowledgesharing