Eastern Norway » Noraker Gård

Welcome to Noraker Gård
Noraker Gård (Noraker Farm) is located at Aurdal in Valdres. We are proud to be ambassadors for the valley that has become especially known for its good rakfisk, a traditional Norwegian delicacy of fermented trout or char.

All fish are bred in special ponds, where the water is delivered in pipe trenches from mountain lakes 900 metres above sea level. In the strong current the fish are well exercised. Our keen focus on raw materials, equipment and expertise is reflected in the final product.

Branding and network cooperation
Reliably high quality is the foundation of brand building. Satisfaction with a food product experienced over time will build trust. When customers come to the farm shop, we can provide the product information they require. In high season, we hand out taste samples of the different grades of maturity. Group tours of the fish farm and production facilities also help people establish a close relationship with our fish. We believe our customers appreciate the experience of shopping here.

Noraker Gård is a member of Hanen, "The Cockerel", an organization promoting rural tourism and traditional farm food. In 2001 we were the first in the country to be awarded the KSL Matmerk – the Norwegian Agricultural Quality System and Food Branding Foundation seal of approval.

In 2006 we were also approved as a brand user of Protected Geographical Status. This legal protection means that only fish that are hatched, bred and processed in Valdres can be sold under the product name "Rakfisk from Valdres". This brand recognition is highly regarded and sets very high standards for small businesses.

Outlets and range
we sell approximately 80 per cent of our 30 tonnes annually from our own farm shop. We also deliver to the specialist outlets and delicatessens, including CC-Mat and Centra stores, and Jacob's and George A. Nilsen in Oslo. The complete list of outlets can be found on our website www.noraker.no.

Our rakfisk our sold in buckets of 3, 4 and 5 kg. We have vacuum-packed, filleted, skinned and whole fish. Since we harvest fish several times a year, we have different grades of maturity labelled "mild" , "preserved" and "matured".