Norwegian land-based salmon farmer Andfjord Salmon held its first official tasting in the third quarter, and is confident enough in its product to begin discussing pre-sales with Norway and European buyers.

The company, which currently has 1,000 metric tons of production capacity at its so-called "flow through" operation, expects to have market-sized fish to sell by mid-2023.

Norwegian chef Oyvind Boe Dalelv, of the well-renowned Michael’s restaurant in Oslo, conducted the tasting session, Rasmussen said, and gave the fish "excellent" marks for both taste and texture.