Brødr. Remø Fiskerstrand · Norway
The Brødr. Remø facility at Fiskerstrand, on the fjord with the Sunnmøre mountains behind

Since 1918

Four generations at Fiskerstrand

The business began when the founder came home from fishing on the US West Coast. Everything since has happened on the same stretch of shoreline.

  • 1918 The founder comes home from the US West Coast
  • 1923 A fish reception is established
  • 1985 Brødr. Remø AS founded in its present form
  • 2015 Smoking ovens and a maturing room installed

The story

From a fish reception to a seafood processor

In 1918 the founder returned to Fiskerstrand from fishing on the American west coast and laid the foundation for a family business built on quality and seafood tradition. A fish reception was established in 1923, running alongside the farm’s general store, quay sales and the supply of fishing gear.

The first half-century was traditional Norwegian seafood: herring, klippfisk and salted fish. The growth of Norwegian salmon farming through the 1970s and 80s changed what the market wanted, and in 1985 Brødr. Remø AS was founded in the form it has today. A used smoker was installed that year, and smoked salmon and trout production began.

The plant has been rebuilt around the work three times since: filleting and freezing capacity between 2000 and 2002, a new upper floor for storage and slicing in 2007, and modern smoking ovens with a dedicated maturing room in 2015.

A Norwegian coastal fishing vessel moored alongside a quayside warehouse

Milestones

What happened, and when

  1. 1918

    The founder returns from fishing on the US West Coast and lays the foundation for a family seafood business.

  2. 1923

    A fish reception is established at Fiskerstrand, alongside the farm’s general store, quay sales and fishing-gear supply.

  3. 1950

    Through the first half-century the business trades traditional Norwegian products: herring, klippfisk and salted fish.

  4. 1985

    Brødr. Remø AS is founded in its present form and a used smoker is installed — the start of smoked salmon and trout production.

  5. 2002

    Filleting and freezing capacity added (2000–2002).

  6. 2007

    A new upper floor adds storage and slicing capacity.

  7. 2015

    Modern smoking ovens and a dedicated maturing room are installed, with further automation.

The plant today

Procurement

Send us your specification

Tell us the species, form, size, packing, quantity and destination. The more detail you provide, the closer the first reply can be to a commercially usable quote.

Open the full request form

Or email info@remoas.com · +47 70 19 87 90