Culture

The Pure Taste of the Faroe Islands

A pure natural environment and generations of marine expertise is the perfect recipe for producing seafood with a delicious taste and superior quality.

The Faroe Islands lie in the heart of the Northeast Atlantic, where the warm Gulf stream and the cold currents from the Arctic merge.

The strong ocean currents that flow continuously over and through the banks, shelves, sounds and fjords make the waters around the Faroe Islands one of the cleanest marine environments and most productive marine ecosystems on the planet.

This is an excellent environment for fish to thrive and grow. Faroese seafood is some of the best tasting seafood you can imagine. The pure taste of the Faroe Islands.  

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The ocean temperature around the Faroe Islands is stable and more consistent than that of most marine environments in the world.

The temperature is just right for several types of demersal fish, such as cod, haddock and saithe to thrive. These waters are also rich in the food that these fish eat, such as crabs and shellfish. This affects the taste of Faroese demersal fish, giving them a delicious hint of shellfish.

Faroese demersal fish have an excellent firm consistency. They develop robust muscular tissue swimming in the strong ocean currents and the consistent temperature means they grow evenly as they mature.

During their annual migration across the North Atlantic, migrating fish such as mackerel and Atlantic herring travel to Faroese waters to fatten throughout the summer months. Faroe Islanders fish for them in the autumn, when they have fattened and are full of flavour and healthy Omega-3 fatty acids.

The Faroese have always lived from what the sea provides. Since the 1800’s the Faroe Islands have developed to become one of the foremost fisheries nations.

The fisheries industry in the Faroe Islands is built on enduring and proud marine traditions. Knowledge that has been passed on through generations and state of the art equipment and technology ensure that Faroese ocean resources are fished, prepared and produced as seafood with superb taste and great quality for consumers around the world.

The fjords and sounds of the Faroe Islands have a marine environment that is uniquely suited to breeding Atlantic salmon. Salmon from the Faroe Islands is renowned for its exquisite taste and quality. Wild salmon seeks out feeding grounds in Faroese waters to feed and fatten, before returning to European rivers to spawn. This means that Faroese salmon is raised in its natural habitat.

Healthy Food

Seafood is healthy and nutritious food. Demersal fish, such as cod, haddock and saithe are rich in protein. Proteins are the building blocks of our body’s cells and ensure our cells are well maintained.

Mackerel, herring and farmed salmon are full of fats and Omega-3 fatty acids. These fats limit and prevent cardiovascular diseases and are an integral part of our brain’s structure.

Seafood has a high level of vitamin D and calcium which increases the density of our bone minerals, making teeth and bones stronger and healthier.

Having a diet that includes a lot of seafood ensures that we have all the macro and micro nutrients we need for a multitude of biochemical functions in our bodies. Some of the essential nutrients that seafood provides include vitamins A, B and D and minerals such as zinc, iodine, iron and selenium. Although our bodies are dependent on these nutrients for healthy growth, we have no natural production of them.

Coming from the cleanest marine environment on the planet, Faroese seafood is amongst the healthiest available, with a naturally delicious taste.

This article was originally published on Faroeseseafood.com

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Local.fo

Local.fo is the only English-language newspaper in the Faroe Islands reporting Faroese news exclusively.

The Local.fo website was launched in January 2018 and the printed edition was first published in June 2018.

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