The history of Fjord began in the Fifties, with the foundation of the company “FRATELLI PELLIN import export”, focussed in the sales of prestigious food specialities, typical of Northern Europe, and dedicated to high level catering and luxury hotels.Subsequently, in 1969, thanks to his long experience in import-export, Fran-cesco Pellin decided to devote all of his energies and skills to the production and sales of smoked salmon. So, he founded in Italy the first company specialized in the processing and smoking of salmon. In the years which follows, he engaged himself with strong marketing and advertising campaign, in order to move the product from its seasonality, quickly broadcasting the consumption and knowledge of smoked salmon on the whole Italian market.

ADVERTISING IN THE FIFTIES 1972 - ADVERTISING IN MILAN

1966 - 30TH BOLOGNA EXPOSITION

1971 - COMM. FRANCESCO PELLIN WITH NORWEGIAN CONSUL AT SAVINI HOTEL, MILAN

At that time, it was only used wild salmon, caught in Alaska and in the Norwe-gian fjords. All processing steps, filleting, trimming and salting, were solely effected by hand, by high specialized personnel, who faced this pioneering activity with untiring passion and dedication.

The slicing procedure was instead effected by modern equipment, which – being as state-of-the-art machinery at that time – allowed Fjord to launch on the domestic market, brand new packs of smoked sliced salmon, individually interleaved and vacuum packed. Today, thanks to the strong contribution of technology in all processing cycle, manual skill that characterized it in the past, has been greatly reduced, turning the process of salmon slicing and packing more dynamic and efficient.However, the “traditional method of slow processing” remained unchanged, getting higher loyalty by final consumers, and making Fjord smoked salmon as unique and inimitable.

Our history

In fact, the process from fresh salmon, never frozen, slow smoking for over 12 hours and dry salting, differentiated Fjord in over 45 years of activity. Allowing the company to gain and consolidate its own leadership in Italy, not only for wild salmon from Alaska but also for farmed Norwegian, Scottish and Irish salmon, becoming one of the largest European processors of smoked Tuna/Swordfish and Octopus carpaccio.

Fjord constant attention towards innovation and development, has led the company in the second half of the Nineties, to offer its customers fresh salmon, head on/gutted or portioned, in more elaborate and creative ways.

The success and the positive feedback received by increasingly demanding and technologically advanced customers, have driven the company, in 2013, to the development of “Smoked Salmon Würstel”, being the result of over four years of study and experimentation.

With this product, which promptly received Consumers’ consent, especially for its qualitative features and unmistakable taste, Fjord has opened a new frontier in salmon consumption, in Italy and in Europe.

Traceability chain The selection of salmon farms comes from the most healthful and coldest waters. Fjord is able to monitor the development of salmon in all its stages, checking the environment of its growth and its feeding, in order to obtain the best salmon quality.Different processing stages, starting from the production and composition of the feed, are subject to Hazard Analysis and Critical Control Points (HACCP), to confirm Fjord SpA willingness to protect always more the final consumer, by providing a clear link between producer and consumer.

Sustainable aquacultureFjord respects and preserves natural environment selected for the deve-lopment of a responsible and sustainable aquaculture.Each potential source of pollution is eliminated and the quality of water is constantly monitored. Fishery resources present in nature are preserved and an healthy and well-balanced development of FJORD Salmon is guaranteed (without any GMO or hormones substances).

Traceability chainand sustainable aquaculture