Krill is the name given to marine shrimp crustaceans of the order Euphausiacea. Norwegian whalers used this term for the small crayfish they encountered in large numbers in the stomachs of preyed whales, especially the blue whale, distinguishing between large or “storkrill” and small or “smaakrill”. Krill are small marine crustaceans that are part of the plankton and thus serve as a food source for many larger marine fish species. On the one hand, these small crustaceans absorb many maritime toxins. These in turn are not neutralized by the liver by krill-eating the fish, but reach directly into the oil obtained in each case.
In terms of sustainability and ecological compatibility, we were reluctant to intervene in the maritime food chain at such an early stage. Not only because it is an excellent source of protein, but also because its consumption promises a high intake of omega-3 fatty acids. Unfortunately, most salmon products in local supermarkets do not keep their promises, as they are based on farmed salmon. Breeding takes place in tanks or fish enclosures and is therefore accompanied by the typical characteristics of factory farming – primarily overfeeding with grain-based feedingstuffs and the extensive use of medicines.