It all began with a dream built on passion for the sea.

The family of Brødr Remø has for many generations been seafarers, fishermen and hunters.
At Brødr. Remø we can therefore not only boast a lot of knowledge about fishing and processing, 
but also how important sustainability is for our products.  Further on, the passion 
for sales and production came from the motherside of the family, Fiskerstrand, which is where 
the first lines of Brødr. Remø was drawn over 100 years ago.


The grandfather of today's owners, Severin Fiskerstrand, moved in his youth to the US 
due to poor conditions in Norway.  This was the start of Severins "American dream". 
The “American dream” lasted for 10 years, fishing salmon and whitefish on the west coast 
and "The great lakes" in the north. While in America, Severin was only known as “Sam” or 
“Sammen”, as the americans had trouble pronouncing Severin.



Eventually, the fjords and steep mountains of Norway called out to Severin. It was time to 
find the way home. He took advantage of the knowledge he acquired in America to build 
his own dream home in little Norway. It was in 1918 Severin put the pen to 
the paper and decided to use his experience to build something unique that 
would ignite a story that has lasted for over 100 years.

In 1923, "Sam" built a sea hut on Fiskerstrand, Norway, which was to assist the farm's shop
with harbord food and fishing gear for sale and distribution. Little did he know, that the 
fishing hut named "Sambua" should 100 years later be part of distributing seafood 
across the globe. Sambua was in first part of its history used mainly for packing and icing 
of fresh fish, which was exported to the european continent.  As the years went on, “Sam” 
expanded into salting and catch from Borgundfjord and the fishing banks outside central norway.



At a time when food logistics were much tougher than today, the population 
on the continent set high requirements for not only taste and quality, but 
also shelf life and durability. Severin was very aware of this, and developed 
various recipes and methods for processing that still are sought after today.  
This opened up new opportunities. The market for export of clipfish both to 
Southern Europe and South America became available to Severin.

In the 1970s, farmed atlantic salmon became more and more accessible. 
Knowledge and technology was rapidly shared, and Norwegian Atlantic 
salmon became available in large volumes. In 1985, the spark was back in 
Sambua. Next generation Remø decided to recreate the adventure. 
Processing of salmon became the main focus, and Brødr Remø AS 
was founded Quality, tradition and a good portion of passion was the 
recipe back then, and what still defines us today.