Storm Seafood, Inc.

05/24/2025

Wishing you and your family a Happy Memorial Day Weekend from all of us at Storm Seafood!

05/23/2025

🍣Fish Fact Friday🍣

Salmon is readily identifiable due to its rich, pinkish-orange colour, whether encountered on supermarket shelves or at the fish counter. Where does this characteristic color derive from?

Salmon is a predator, it eats smaller fish, krill and other small crustacea. These crustacea in turn feed off algae. This is where the color comes in. Certain algae produce a plant pigment called astaxanthin.
If and when they later end up in the stomachs of predators, these will also take on the colour of astaxanthin. So astaxanthin is the reason why crustacea, and also salmon and flamingos, are naturally the color that they are.

05/15/2025

https://www.aol.com/best-seafood-restaurant-every-state-001500129.html

Craving oysters? Feeling fish and chips? We've got you covered with the best places to find your next seafood meal.

11/20/2024

Our parent company, Norsk Sjømat, Stranda A/S, ranks among Norway's top salmon processors, with an annual capacity of approximately 25,000 tons and a diverse product portfolio derived from salmon. Furthermore, the company holds ownership in a prominent whitefish operation, securing supply chains for whitefish and pelagic species.

11/15/2024

FISH FRIDAY…

Moroccan Norwegian Salmon & Chickpea Frites
Moroccan Norwegian Salmon’s delicious combination of sweet pomegranate glaze with Parmesan chickpea frites pairs perfectly with rich white miso salmon. Bon appétit!

Cooking time
Over 60 min

Difficulty level
Medium

Ingredients
4 Norwegian salmon fillet
0.25 cup pomegranate molasses
2 tbsp white miso
1 lemon
thyme
salt and pepper
pomegranate seeds

Chickpea Frites
1 cup chickpea flour
2 cups water
0.25 cup Parmesan cheese, grated
2 tbsp butter
1 tsp smoked paprika
0.5 tsp cumin, ground
salt and pepper
thyme

Preparation

For the Pomegranate Salmon
* Preheat your oven to 400°F (200°C).
* Line a baking sheet with parchment paper. Boil water.
* In a small bowl, juice the lemon and whisk together with the pomegranate molasses (or balsamic vinegar), white miso paste, salt, and pepper.
* Place the salmon fillets on the prepared baking sheet. Brush the pomegranate mixture over the salmon, making sure to coat each fillet. Top with fresh thyme sprigs.
* Bake the Norwegian salmon in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
* Remove the salmon from the oven and garnish with fresh thyme leaves and pomegranate arils (if desired).

For the Chickpea Frites
* In a medium saucepan, bring 2 cups of water to a boil.
* Gradually whisk in the chickpea flour, ensuring no lumps remain.
* Reduce the heat to low and continue stirring for about 3-5 minutes, or until the mixture thickens and resembles a thick polenta or grits-like consistency.
* Remove the saucepan from heat. Stir in the grated Parmesan cheese and butter until melted and well combined.
* Spread the chickpea mixture onto a parchment-lined baking sheet, smoothing it out into an even layer. Allow it to cool for about 2 hours until firm.
* Once the chickpea mixture has set, cut it into frites-like strips.
* In a frying pan, heat olive oil over medium heat. Add the chickpea frites to the pan and fry until golden brown and crispy on all sides. This will take about 5-7 minutes. Sprinkle with smoked paprika, ground cumin, salt, and pepper, and toss to coat evenly.
* Remove the chickpea frites from the pan and place them on a paper towel-lined plate to absorb any excess oil.
* Serve the Pomegranate Norwegian Salmon alongside the crispy Parmesan Chickpea Frites. Garnish with fresh thyme leaves.

11/08/2024

Storm Seafood Inc., established in 1997, has a long-standing presence in the Norwegian seafood market. As co-founder and former U.S. Representative of The Norwegian Seafood Council, Peter Gati has cultivated over 30 years of expertise in importing Norwegian seafood to the U.S. The company serves as a critical link between overseas production and U.S. sales and marketing channels.

11/06/2024

Within the US food service industry, we are recognized as a premier supplier of frozen Norwegian salmon portions and sashimi-grade products. Our principal product offerings comprise 4-10 oz Norwegian Salmon Portions, Sashimi Loins, Smoked Salmon, Trim-E and D-Fillets, and Norwegian frozen cod portions. Noted for their excellence, our products enjoy a stellar reputation in the US market.

03/15/2024

Friday Recipe Of The Day.
Penne pasta with Norwegian salmon

This salmon pasta is a version of a simple pasta dish where Norwegian salmon is the hero and everything else compliments the flavor exquisitely! A mix of lemon juice, capers, chilli, mascarpone and lemon zest combine to create a little taste of summer, on your plate. Can be enjoyed all year round even when you’re just pretending it’s summer!
Ingredients

10.5ozNorwegian salmon fillet
3cupspasta penne
2tbspmascarpone
1clovegarlic
1tbspcapers
1tspchili, finely chopped
parsley, fresh
extra-virgin olive oil
lemon juice
lemon zest
Preparation

Cut the salmon into 1 inch cubes.
Heat a pan and sear all sides of the salmon cubes and let rest while you make the pasta and sauce
Prepare the pasta as instructed on packaging, while preparing the rest.
Crush the garlic clove (or thinly slice) and add it to the pan and leave to cook on a medium-low heat for approx. 20 seconds.
Add finely chopped chilli, capers and a sprinkle of freshly chopped parsley.
Cut the lemon in half, squeeze it and add the lemon juice. Add more to taste.
Mix the ingredients in the pan so that the flavours can combine.
Add a generous amount of lemon zest to your salmon pasta sauce before finally adding more freshly squeezed lemon then mix well.
Once the pasta is ready, add ½ cup full of pasta water to your sauce. Mix and allow to gently simmer.
Strain the pasta and add it to the pan with the sauce.
Put the stove on a slightly lower heat and add 3 heaped tablespoons of mascarpone cheese. Stir this until it melts and mix it through.
Add another generous amount of parsley to your pasta and if you can, toss the pan to create the creamiest pasta possible!
Add the salmon to your pan and gently turn it to mix the salmon with the pasta and the sauce. Serve immediately.

03/15/2024

Friday Recipe Of The Day!

Norwegian Salmon with Chili, Lime and Ginger

Here is one tasteful and easy way to make a healthy dinner with Norwegian Salmon. It gets amazing flavors with chili, lime and ginger.

Ingredients

1.5lbs.Norwegian salmon fillet, skinned and deboned
0.5chili pepper
1lime
1ozginger, fresh
extra-virgin olive oil
salt and pepper
cilantro, fresh
Preparation

Preheat the oven to 350 °F.
Place the salmon in an oven-proof dish with olive oil.
Remove the seeds from the chili.
Cut the chili, lime and ginger into thin slices.
Cover the salmon with chili, lime and ginger, and bake in the oven for approx. 20 minutes.
Sprinkle with cilantro before serving.
Serve with a salad or rice.

03/08/2024

Recipe Friday!

Norwegian Salmon Baked with Parsley

Fresh herbs gives many alternatives when you are making dinner. In this recipe Norwegian salmon is baked with parsley, and shows a nice taste combination.

Ingredients

1.5lbs.Norwegian salmon fillet, skinned and deboned
1 bunch parsley
5 tomato
10champignon mushrooms
salt and pepper
Sauce

1 bunch chives , fresh
3tbspolive oil
salt and pepper

Serve with
potato

Preparation

Preheat the oven to 350 °F.
Cut the salmon in servings, sprinkle with salt and pepper and roll in chopped parsley.
Cut tomato and champignon in slices and place in an oiled oven-proof dish with the tomatoes in the bottom.
Place the salmon over the vegetables and bake in the oven for approx. 15 minutes.
Sauce

Finely chop chives and mix with olive oil. Season with salt and pepper to taste.
Serve the salmon with the vegetables, the sauce and boiled potatoes.

03/08/2024

Friday Recipe Of The Day!

Baked Marinated Norwegian Salmon with Avocado Salad

This recipe is full of flavor, and the mild avocado tops it off. The salmon is not baked too long so the core is still red and moist.

Ingredients

1lb.Norwegian salmon fillet, skinned and deboned
2tbspginger, fresh
1chili pepper
4tbspchives, fresh
1tbsppoppy seeds
1tspsalt
aluminum foil
Salad

1pcsavocado
0.5pcslemon
1headcrispy lettuce
3tbspcilantro, fresh
1tbspolive oil
salt and pepper
Preparation

Preheat the oven to 400 °F.
Grate ginger, and finely chop chili and chives.
Mix ginger, chili, chives and salt, and spread over the salmon.
Wrap the salmon in plastic wrap and leave in the fridge for 15 minutes.
Remove the salmon from the plastic wrap, place in an oiled ovenproof dish and cover with aluminum foil.
Bake the salmon in the oven for approx. 7 minutes, take out of the oven and leave to rest under the foil for 2 minutes.
Remove the aluminum foil and sprinkle with poppy seeds.
Salad

Cut avocado in half, remove the pit and the skin.
Cut the avocado in wedges, drizzle with lemon juice and sprinkle with salt and pepper.
Gently mix avocado, salad and fresh herbs.
Drizzle the salad with a little olive oil.
Serve baked salmon with avocado salad on the side.

03/05/2024

How do I know if salmon is cooked?

Color change: The salmon turns from translucent to opaque and easily flakes with a fork.
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.