NorgesfoodsUpdated October 2026
Short answer: our Frøya salmon is farmed, and that is deliberate. It is Atlantic salmon farmed in the sea off Frøya island in Norway, cut into loins and MAP-packed on the island within about two hours of harvest, and flown to KLIA chilled, never frozen. In our experience, wild salmon on sale in Malaysia is almost always frozen Pacific salmon, and wild fish for raw use should be frozen to kill parasites anyway. For sashimi, the real question isn’t wild or farmed. It’s how the fish was raised, handled and kept cold.
What “wild caught” usually means in Malaysia
Wild salmon is almost always Pacific salmon (pink, chum, sockeye, coho or king/chinook) from the North Pacific, for example Alaska. Most of that catch is sold frozen or canned, and that is how you will usually find it here. It is good fish for cooking, and sockeye and king are prized for their deep colour and flavour.
Atlantic salmon (Salmo salar) is the pale-orange, rich salmon most people picture for sashimi. Practically all of it on the market is farmed: in 2023 the world farmed over 2.8 million tonnes, against about 1,250 tonnes of wild Atlantic salmon caught. Norway and Chile alone produce around 80% (EUMOFA). So if chilled “Norwegian Atlantic salmon” is sold as wild-caught, ask the seller to show you the label.
Is wild salmon safer for sashimi?
Not automatically. Wild fish can pick up parasites such as Anisakis from the prey they eat. That is why food-safety rules say fish for raw eating should be frozen first, for example at −20°C or below for 7 days, or at −35°C until solid and then held for 15 hours (US FDA guidance; the EU rule is −20°C for at least 24 hours or −35°C for at least 15 hours). Most home freezers don’t get that cold, so buy wild fish for raw use already frozen by a supplier who can tell you how.
Farmed Atlantic salmon is different. The European Food Safety Authority found that Atlantic salmon farmed in sea cages or tanks and fed compound feed has a negligible risk of Anisakis (EFSA, 2010). EU and US food rules therefore exempt fish farmed like this from the freezing requirement. In Norway, fish feed is regulated and sampled every year by the Norwegian Food Safety Authority (Mattilsynet). That is a big reason farmed Norwegian salmon is so widely used for chilled sashimi.
Even so, “sashimi grade” isn’t an official, legally defined grade. It is the seller’s promise that the fish was handled for eating raw, so check what is behind it.
What to check before you eat salmon raw
| Question | What you want to hear | Frøya from Norgesfoods |
|---|---|---|
| Species and origin? | Named species and country | Atlantic salmon (Salmo salar), Frøya, Norway |
| Wild or farmed? | An honest answer | Farmed |
| Where was it cut and packed? | At origin, not re-cut locally | Skinless, boneless loins, MAP-packed in Norway |
| How did it travel? | Unbroken cold chain | Air-flown chilled to KLIA, kept at 0–2°C |
| Chilled or thawed? | Chilled, never frozen, if sold as “fresh” | Chilled, never frozen |
| Shelf life? | A date on the pack | 14 days chilled at 0–2°C |
| Paperwork? | Health certificate and origin on request | Available on request |
Where wild fish does fit
We do sell wild fish. Our Ramoen Atlantic cod (Gadus morhua) is caught wild by the Norwegian factory trawler F/T Ramoen, which fishes mainly in the Barents Sea, the Norwegian Sea and the North Sea. It is filleted and frozen on board within six hours of catch (Ramoen). It is for cooking, not for eating raw. Our saba mackerel is wild Norwegian mackerel, also for cooking.
Our salmon range at a glance
| Product | Wild or farmed | State | Eat raw? |
|---|---|---|---|
| Frøya midloin 300g | Farmed, Norway | Chilled | Yes, sashimi |
| Frøya backloin 180g | Farmed, Norway | Chilled | Yes, sashimi |
| Frozen Atlantic salmon midloin 300g / backloin 180g | Farmed by SalMar, Norway | Frozen | No, cook it |
| King Mikal smoked salmon ca. 250g | Farmed salmon, smoked in Skiftun, Norway | Frozen | Ready to eat |
Frøya comes in air-flown batches, and the product page always shows the next arrival date and stock. You can pre-order on the product page or on WhatsApp.
How to order
- Order on norgesfoods.com/shop or on WhatsApp +60 11-1140 5539.
- Free pickup from our TTDI location. We send the pickup details when we confirm your order.
- Delivery is RM10–30 in KL and Selangor depending on postcode, and RM40 to Penang and Johor Bahru. We deliver within Peninsular Malaysia only. See Shipping & Delivery.
- Pay by bank transfer, Touch ‘n Go eWallet or cash, using your invoice number as the payment reference.
- We’re an online and WhatsApp business, not a retail store, so please order first.
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Frequently asked questions
Is Frøya salmon wild or farmed?
Farmed. Frøya salmon is Atlantic salmon farmed by SalMar in the sea off Frøya island, Norway. It is MAP-packed on the island within about two hours of harvest and air-flown chilled to Malaysia.
Can I buy fresh (never frozen) wild salmon in Malaysia?
In our experience it is very rare. Wild salmon sold in Malaysia is almost always frozen or canned Pacific salmon. Chilled sashimi salmon is normally farmed Atlantic salmon.
Is wild salmon better for sashimi?
Not by default. Wild fish should be frozen to food-safety standards before eating raw because of the parasite risk. Farmed Atlantic salmon raised on compound feed is rated a negligible Anisakis risk by EFSA.
Which Norgesfoods salmon can I eat raw?
Only Frøya chilled salmon (midloin 300g or backloin 180g). Our frozen Atlantic salmon is for cooking, and King Mikal smoked salmon is ready to eat.