Faroe Islands free of trichinae salmon, reshaping China's high-end seafood standards
Published 2025년 10월 15일
Tridge summary
In March 2025, Hiddenfjord, a leading brand from the Faroe Islands, became the first company to have its frozen salmon fillets certified as "antibiotic-free" by a recognized agency approved by the China National Accreditation Service for Conformity Assessment, marking the official arrival of antibiotic-free salmon in the Chinese market.
In the minds of most people, salmon represents "health, nutrition, and natural origin," but few truly understand the cost of its cultivation. The use of antibiotics has long been a sensitive topic in the global aquaculture industry—used as a preventive measure in intensive farming conditions. However, Hiddenfjord has chosen a more challenging path: zero antibiotics, zero hormones, and zero genetically modified feed.
In the turbulent currents of the Faroe Islands, Hiddenfjord employs a "single fjord, single fishing ground, single batch" seeding model, reducing the density to a minimum and allowing the fish to grow naturally; through "stress-free capture" technology, the entire process from capture to freezing and packaging is compressed into a 3-hour golden window. This extreme control makes Hiddenfjord salmon not only delicately textured but also preserves its natural fats and nutrients in their entirety.
This commitment is not a temporary marketing gimmick but a systematic strategy that Hiddenfjord has pursued for years. As early as 2024, Hiddenfjord had already obtained the Faroe Islands' first BAP four-star certification—the highest standard for global aquaculture farming. This recent certification of "antibiotic-free" in the Chinese market means that its quality system is now officially aligned with China's regulatory system. This is not just a certificate but a signal of the reshaping of the entire high-end seafood supply chain in China.
The significance of the Chinese market is self-evident. In recent years, with the upgrading of the catering industry and the awakening of health consumption awareness among families, "high-end, safe, and traceable" ingredients have become a necessity. Hiddenfjord has seized this trend, partnering with Chinese companies such as Qingdao Mingyang Transportation, Meiya Group, and Shanghai Xinhe Sun to build a complete chain system from frozen processing to end-distribution. From Michelin restaurants to five-star hotels, from high-end catering to boutique supermarkets, Hiddenfjord salmon, with its "frozen-fresh" stability and high standards, is changing the inherent prejudices about frozen salmon in China.
In fact, frozen does not mean "second-rate." For Hiddenfjord, it is an extension of technology and philosophy—through ultra-low temperature flash freezing to lock in freshness, the fish meat retains the pristine essence of the North Atlantic upon arrival in China. Frozen processing also means more environmentally friendly transportation, more stable supply, and more controllable prices, and is an important part of the true implementation of "sustainable seafood."
"Food safety is not a slogan, and antibiotic-free is not a label."
As Cheng Jun, General Manager of the Food Department at Tianxiang Group, said, the significance of this antibiotic-free certification is not only in raising industry standards but also in establishing a trust mechanism from "ocean to table." Consumers are not just eating a piece of salmon but also a commitment to safety, ecology, and responsibility.
As "antibiotic-free" becomes a new consumer consensus, and frozen is no longer equated with compromise, Hiddenfjord from the Faroe Islands is redefining the value system of high-end salmon with practical actions—not just a competition of freshness but also the direction of the sustainable future of the global food industry.
In the minds of most people, salmon represents "health, nutrition, and natural origin," but few truly understand the cost of its cultivation. The use of antibiotics has long been a sensitive topic in the global aquaculture industry—used as a preventive measure in intensive farming conditions. However, Hiddenfjord has chosen a more challenging path: zero antibiotics, zero hormones, and zero genetically modified feed.
In the turbulent currents of the Faroe Islands, Hiddenfjord employs a "single fjord, single fishing ground, single batch" seeding model, reducing the density to a minimum and allowing the fish to grow naturally; through "stress-free capture" technology, the entire process from capture to freezing and packaging is compressed into a 3-hour golden window. This extreme control makes Hiddenfjord salmon not only delicately textured but also preserves its natural fats and nutrients in their entirety.
This commitment is not a temporary marketing gimmick but a systematic strategy that Hiddenfjord has pursued for years. As early as 2024, Hiddenfjord had already obtained the Faroe Islands' first BAP four-star certification—the highest standard for global aquaculture farming. This recent certification of "antibiotic-free" in the Chinese market means that its quality system is now officially aligned with China's regulatory system. This is not just a certificate but a signal of the reshaping of the entire high-end seafood supply chain in China.
The significance of the Chinese market is self-evident. In recent years, with the upgrading of the catering industry and the awakening of health consumption awareness among families, "high-end, safe, and traceable" ingredients have become a necessity. Hiddenfjord has seized this trend, partnering with Chinese companies such as Qingdao Mingyang Transportation, Meiya Group, and Shanghai Xinhe Sun to build a complete chain system from frozen processing to end-distribution. From Michelin restaurants to five-star hotels, from high-end catering to boutique supermarkets, Hiddenfjord salmon, with its "frozen-fresh" stability and high standards, is changing the inherent prejudices about frozen salmon in China.
In fact, frozen does not mean "second-rate." For Hiddenfjord, it is an extension of technology and philosophy—through ultra-low temperature flash freezing to lock in freshness, the fish meat retains the pristine essence of the North Atlantic upon arrival in China. Frozen processing also means more environmentally friendly transportation, more stable supply, and more controllable prices, and is an important part of the true implementation of "sustainable seafood."
"Food safety is not a slogan, and antibiotic-free is not a label."
As Cheng Jun, General Manager of the Food Department at Tianxiang Group, said, the significance of this antibiotic-free certification is not only in raising industry standards but also in establishing a trust mechanism from "ocean to table." Consumers are not just eating a piece of salmon but also a commitment to safety, ecology, and responsibility.
As "antibiotic-free" becomes a new consumer consensus, and frozen is no longer equated with compromise, Hiddenfjord from the Faroe Islands is redefining the value system of high-end salmon with practical actions—not just a competition of freshness but also the direction of the sustainable future of the global food industry.
Original content
In March 2025, Hiddenfjord, a leading brand from the Faroe Islands, became the first company to have its frozen salmon fillets certified as "antibiotic-free" by a recognized agency approved by the China National Accreditation Service for Conformity Assessment, marking the official arrival of antibiotic-free salmon in the Chinese market. In the minds of most people, salmon represents "health, nutrition, and natural origin," but few truly understand the cost of its cultivation. The use of antibiotics has long been a sensitive topic in the global aquaculture industry—used as a preventive measure in intensive farming conditions. However, Hiddenfjord has chosen a more challenging path: zero antibiotics, zero hormones, and zero genetically modified feed. In the turbulent cold currents of the Faroe Islands, Hiddenfjord employs a "single fjord, single fishing ground, single batch" seeding model, reducing the density to a minimum and allowing the fish to grow naturally; through ...
Source: Foodmate
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