Our Product Lines

 

Our company The Grant Group has been serving our consumers around the world for 44 years with exceptional service and commitment. We supply a wide range of salmon products including fresh and frozen whole salmon, herring and mackerel.

 

Our Products Lines:

 

- Crude Salmon Oil - Fresh/Frozen Whole Salmon
- Salmon Refined Oil - Herring
- Salmon Collar Flaps - Mackerel
- Salmon Loin Scrapement    
- Salmon Belly Flaps    
- Salmon Trimmings    
- Salmon Backbones    
- Samon Bits & Pieces    
- Salmon Meal    

 

We have a proven commitment to innovative and dynamic product development and the resources to supply fast growing international demand. We process our products in the state-of-the-art facilities according to strict standard of quality control and approved by The Norwegian Food Safety Authority.

 

Customer service is our number one priority; therefore our customers keep us in business for 44 years. Our business depends on winning that trust, and it is vital for our continued success that we do everything we can maintain and develop it. The Grant Group Company aware of its responsibility and we take great pride in ensuring that the food products we produce are of the highest quality.

 

Production

 

Our high production standard and commitment to quality means the best for our customers. Salmon are freshly harvested at our plant on the North-Western Coast of Norway. Our production operates in 6 countries – Norway , Chile , Scotland , Ireland , Canada , Australia -and sales offices in all the world's major outlet. Each of our processing facilities maintains a dedicated Quality Assurance.

 

 

 

Research & Development

 

Unique Integration of Operations

 

Through research and development, quality control and environment systems each stage in the value chain must satisfy our high standard as well as the customer's requirements. We also meet all international and government standards for sale and secure food production.

 

 

 

Facts & Life Cycle of Salmon

 

The salmon's life cycle starts with the egg and progresses through several maturing stages over a period of approximately two years.

 

  • Egg stages - In the first stage of a fish's life, they go through a period of being eggs. Salmon eggs lay in a "nest" that is called a redd. Pictured here are only a few of the 3,000-7,000 eggs laid by the female fish
  • Alevin – the eggs hatch into alevin or sac fry the late spring and the yolk are gradually absorbed.
  • Fry- three to six weeks after hatching alevins emerge from the gravel to seek food and are called fry.
  • Smolt- as they migrate downstream. Smolts undergo physiological changes that allow them to adapt to the saltwater conditions in the ocean. One of the most distinctive physical changes is the transformation from a brown color with stripes to a silvery color that serves as a camouflage in the ocean environment.
  • Adult Salmon- as they continue their voyage to ocean habitat. Depending on the species, salmon will spend from one to five years in the ocean and travel thousands of miles before returning to their natal stream (the stream where they were hatched). Some fish stray to nearby rivers, colonizing new areas and replenishing weak populations.

 

Nutritional Facts of Salmon Oil

 

In terms of nutritional value, salmon is an excellent product. It contains plenty of Omega-3 fatty acids and is rich in the fat-soluble vitamins A and D. It also has a high content of the water-soluble vitamins B12 and pyridoxine.

 

Nutritional Value (amount/100g of raw body)

Calorie

167 kcal

Protein

20. 7g

Fat

8.4g

Calsium

14.0mg

Iron

0.9mg

Vitamin A

200IU

Vitamin D

1300IU

EPA

492 mg

DHA

820 mg

 

 

 

Omega-3 fatty Acid- Essential Nutrient

 

Salmon is reach in Omega-3 fatty acid, the polyunsaturated fats that have been linked to numerous health benefits:

 

  • Improve heart health. Omega-3 fatty acids have been shown to play a part in keeping cholesterol levels low, stabilizing irregular heart beat (arrhythmia), and reducing blood pressure. Researchers now believe that alpha-linolenic acid ( ALA ), one of the Omega-3s, is particularly beneficial for protecting against heart and vessel disease, and for lowering cholesterol and triglyceride levels. semisolid margarine-like spread.

  • Reduce hypertension. Studies of large groups of people have found that the more Omega-3 fatty acids people consume, the lower their overall blood pressure level is. This was the case with the Greenland Eskimos who ate a lot of oily, cold-water fish, for example.

  • Improve rheumatoid arthritis, lupus, Raynaud's disease, and other autoimmune diseases. Diets high in Omega-3 fatty acids (such as fish oils) have been shown to increase survival in people with autoimmune diseases. This is probably because the Omega-3s help the arteries--as well as many other parts of the body--stay inflammation free. EPA and DHA are successful at this because they can be converted into natural anti-inflammatory substances called prostaglandins and leukotrienes, compounds that help decrease inflammation and pain.

  • Improve depression and symptoms of other mental health problems. The brain is remarkably fatty: In fact, this organ is 60% fat and needs Omega-3s to function properly. Now researchers have discovered a link between mood disorders and the presence of low concentrations of Omega-3 fatty acids in the body.


    Apparently, Omega-3s help regulate mental health problems because they enhance the ability of brain-cell receptors to comprehend mood-related signals from other neurons in the brain. In other words, the Omega-3s are believed to help keep the brain's entire traffic pattern of thoughts, reactions, and reflexes running smoothly and efficiently.

  • Aid cancer prevention and cancer support. Preliminary research from the University of California , Los Angeles , suggests that Omega-3 fatty acids may help maintain healthy breast tissue and prevent breast cancer. Also, in a recent study, participants who supplemented their diet with fish oils produced fewer quantities of a carcinogen associated with colon cancer than did a placebo group. More research into this exciting use for Omega-3s is underway.

 

 

 

Salmon Products Overview

 

Original Virgin Salmon Oil
Suitable as ingredient or supplement for Human grade and pet food market. Contains Omega 3 fatty acids- an excellent source boost up HDL (the Good Cholesterol) in your blood.

Analytical Data:

- Water : 46-48 g Protein: 12-13 g
- Fat : 35-38 g
- Energy: 1.516-1.610 kj

 

Refined Salmon Oil

 

Salmon oil is extracted from freshly harvested Atlantic Salmon at our plant near Stavanger on the South-Western coast of Norway . The Norwegian Food Safety Authority has recently approved this facility for human grade production. The oil is uniquely fresh, as the plant is located adjacent to the salmon harvesting station. Our Salmon Oil is in accordance with the new EU-Pharmacopoeia for salmon oil (European Pharmacopoeia Commission Monograph N°:1910 April 2004).

Salmon oil is highly suitable as an Omega-3 supplement, both towards the pet food and human grade markets, either encapsulated or bottled. It can also be used as an ingredient.

 

Salmon Belly Flaps
Suitable for barbecue, smoking, dried snack or soup 1-3 cm, 2cm+, or 3cm+

Analytical Data(per 100g) :

- Water : 46-48 g
- Protein: 12-13 g
- Fat : 35-38 g
- Energy: 1.516-1.610 kj


Salmon Collar Flaps
Suitable for barbecue, smoking, dried snack or soup
Substitute to Belly Flaps

Analytical Data(per 100g) :

- Water : 59g
- Protein: 15g
- Fat : 24g
- Energy: 1.143 kj


Salmon Bits & Pieces
Morsels of salmon meat, max.3cm fat-line
Canning, burgers, portions, soup, pasta and pizza

Analytical Data(per 100g) :

- Water :74g
- Protein: 20g
- Fat : 6g
- Energy: 562 kj


Salmon Loin Scrapemeat
Salmon meat scraped from backbone
Burgers, paté, soup, pasta, fish balls

Analytical Data(per 100g) :

- Water :68g
- Protein: 20g
- Fat : 12g
- Energy: 784 kj


Minced Salmon Meat
Finely ground from backbones
Suitable for p até, finger-food, sausages, wok, fish cake/ball, Pasta, or soup.

Analytical Data(per 100g) :

- Water :63g
- Protein: 15g
- Fat : 20g
- Energy: 995 kj


Salmon Burgers
Burgers made from Minced Salmon Meat
Suitable for snack, lunch or dinner meal

Analytical Data(per 100g) :

- Protein: 7g
- Fat : 12g
- Energy: 729 kj


Salmon Trimmings
Trimmed from back, belly and tail
Suitable for barbecue, smoking, canning and soup

Analytical Data(per 100g) :

- Water: 54g
- Protein: 15g
- Fat : 31g
- Energy: 1.402 kj


Salmon Backbones
Frozen backbones
Meat can be scraped off for use in burgers, pate, soup, pasta
And fish balls.

Analytical Data(per 100g) :

- Water: 58g
- Protein: 15g
- Fat : 22g
- Energy: 1.069 kj


Salmon Heads
Salmon head, V-cut or Meat cut
Suitable for soup, Hot Pot, barbecue and dried

Analytical Data(per 100g) :

- Water:60-63g
- Protein: 13-14g
- Fat : 21-22g
- Energy: 998-1.052 kj

 

Salmon Meal

 

Protein and Mineral source for animal food.

 

Salmon meal is made from freshly harvested Atlantic Salmon at our plant on the North-Western coast of Norway . No use of conservatives in raw materials.

 

FRESH/FROZEN- SALMON, HERRING AND MACKEREL:

Atlantic Salmon
Gutted, head on
Gutted, head off
Gutted, head and tail off
Gill on or gill off

Pacific Salmon
King Gutted, head on
Gutted, head off
Gill out

Pacific Salmon
Coho Gutted, head on
Gutted, head off

Sea Trout
Gutted, head off

 

Herring was once one of the most commercial fish. “The Silver treasure of the sea”, were significant item in the diet of people in the old days. Herring are small.filter-feeding fish with excellent hearing. The fish is bluesh green. A small salt-water fish related to the shad alewife sardine and the freshwater cisco. Herring is often pickled smoked and dressed in numerous sauces.
   
Mackerel a long, slender saltwater fish. The flesh is firm and fatty, with a distinctive savory flavor. The most popular mackerel is the king mackerel, also known as “the Kingfish”.


 

 

 

 
 
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