Farmed Atlantic salmon is most widely traded in Europe and is usually traded as Norwegian salmon. Because the demand for salmon is so great, growers are bringing this fish up as quickly as possible. The salmon is grown in basins in the country at the beginning until the salmon is large enough to be planted to larger basins in the sea. This product has been frozen directly and at low temperature (shock freezing), which means that after thawing the product is not distinguishable from fresh. The product is portioned and can be thawed quickly, preventing the risk of waste.