Lerøy Seafood Group. Lerøy history

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3 Norway Farming/Dist. & Sales Lerøy Seafood Group Sweden Dist. & Sales Finland Dist. & Sales Japan Dist. & Sales China Dist. & Sales Scotland/Shetland Farming/Dist. & Sales France Dist. & Sales North America Dist. & Sales Turkey Dist. & Sales Portugal Dist. & Sales Chile The Lerøy Seafood Group can trace its roots back to 1899, when a Norwegian fisherman Ole Mikkel Lerøen, started selling live fish at the famous Bergen fish market. This was fish he either had caught himself or had bought from other fishermen. The fish were towed to the market in a basket behind Ole Mikkel Lerøen`s rowing boat, a journey that could take between 6 and 12 hours, depending on prevailing winds and currents. Lerøy Seafood Group is one of the world`s largest suppliers of seafood, and the ocean and its resources constitute the very foundation of our business. We ensure that these resources are being responsibly and sustainably managed. Our environmental guidelines not only demand that we comply with all public requirements, but also that we contribute to the development in 1997, the company was reorganised as a public limited company. The company was listed on the Oslo exchange in June The availability of capital has been essential in the Group`s development from a seafood exporter, to a wholly integrated seafood group. Since 1999, the Group has acquired substantial interests in various domestic and international enterprises. In 2002 Lerøy Seafood Group acquired, in Up to 1997, the Group was a traditional family company. In 1997, a private placing with financial investors was carried out for the first time. With this placing of our industry by making our activities more environmentally friendly. Lerøy is a fully integrated company in charge of production, sales and distribution. We offer our customers high quality products, delivered regularly in a cost efficient way. FULLY INTEGRATED VALUE CHAIN Lerøy history 1939 Hallvard Lerøy Sr. and Elias Fjellstad establisheds what today has become one of the Group s principal companies Hallvard Lerøy AS The current group model is established 1899 Ole Mikkel Lerøen starts the sale of live shell fish and a budding export business Investement in Hydrotech Group AS 2004 Investment in Fish Cut France 2005 Acquisition of Lerøy Aurora AS and Laksefjord Partnership with Alarko Holding in Turkey. Investement in distribution in Norway. Establishment of Lerøy Sjømatgruppen 2002 Listing on the Oslo Stock Exchange and investment in smoking company Lerøy Smøgen Seafood AS in Sweden Investment in Scottish Seafarms Ltd. Egersund Fish AS and distribution in Sweden Acquisition of Lerøy Midnor AS Acquisition of AS, Bjørsvik Settefisk AS, purchase of remaining 61% in Lerøy Hydrotech 2010 Purchase of 50,7% of shares in Sjøtroll Havbruk AS Purchase of 100% shares in Lerøy Austevoll Holding AS employees at the end of Purchase of 51% of distribution company Jokisen Eväät in Finland

4 Lerøy fossen smoked and rainbow trout and salmon is situated at Valestrandsfossen, 40 minutes from Bergen, Norway. has a history that stretches back to the 1970`s. The processing is based on old traditions and modern technology. To achieve an efficient production, and to ensure a constant products quality, is very conscious of the balance between modern equipment and good traditional craftsmanship. For smoked salmon and salmon trout, fillets are dry salted with a mixture of salt and sugar. The salt gives flavour and shelf-life, while the sugar balances the salty taste of the fish. is a fully integrated smoke house. The Rainbow Trout is farmed only minutes from the plant which maximizes the welfare of the fish. offers, cold smoked and products. Utilizing local wood, the dark alder, we create a unique taste. Lerøy Fossen offers a wide range of smoked salmon trout (Oncorhynchus mykiss) also known as Steelhead or Fjord salmon in addition to smoked salmon (Salmo salar). has a capacity of approx 2200 MT of smoked products annually. fossen Facility Largest smokerie for salmon trout in Norway 2200 MT/YR Modern equipment Strong position held HoReCa segment Environmentally friendly production Certifications: HACCP, BRC and Kosher Production Traditional dry salting High-end quality Selection of the best raw material for smoking (breeding, egg selection, feed, location and size) Stronger colour compared to regular salmon trout Traceability systems Freezing method: Tunnel Smoking method: Friction by local dark older Cutting: whole, sliced, cuts Nutritional Benefits Atlantic Salmon (Salmo salar), Rainbow Trout (Oncorhynchus mykiss) High in Omega 3 fatty acids and protein Low in saturated fat Contains essential vitamins (D,E,B12 and minerals (lodine and selenium)) No hormones or GM Profile Certifications: Food safety/fish welfare/environment Traceability: Full traceability from roe to plate Marine and vegetable oils and protein from certified and sustainable sources Common name: Rainbow Trout, Steelhead, Fjord Salmon (Oncorhynchus mykiss) and Atlantic Salmon (Salmo salar) Availability: Year around

5 Lerøy smögen smoked and salmon and mackerel is situated in Bohuslän at the idyllic west coast of Sweden, 1h15min from Gothenburg, 2 hours from Oslo. Smögen has been the capital of seafood in Sweden for many generations, with dedicated people in the area securing the best raw materials for production. Strannes Røkeri started as a local smoke house by Tage Stranne, specialising in smoked mackerel caught in the local area of the North Sea and Skagerak. In 1984 his son, Lars Stranne, started producing smoked salmon and salmon trout. Obtaining best quality raw material in Norway, Strannes Røkeri became an important supplier of high quality seafood. Strannes Røkeri became a part of Lerøy Seafood Group in The state-of-the-art salmon smokery produces a traditionally smoked salmon using the traditional recipe as the Stranne family founders of the company did in offers both and cold smoked products, smoked with alder wood. also offers the Swedish specialty Marinated products. The Smögen smokery is well experienced and competent in offering customized specifications. Facility One of the most modern seafood processor in Scandinavia High capacity 4500 MT/YR Strong position held in HoReCa and Retail Environmentally friendly production Certifications: HACCP and BRC Production Traditional dry or salt injection Flexible production Raw material from Lerøy integrated farms in Norway Highly equipped, specialized in retail packs (e.g. 100 and 200 grams) Fully traceable Freezing methods: Tunnel, Nitrogen Smoking method: by alder wooden chips or smoke condensates Cutting: Whole, sliced, bit, Buffet size approx 8mm Nutritional Benefits Atlantic Salmon (Salmo salar), Mackerel (Scomber scombrus) High in Omega 3 fatty acids and protein Low in saturated fat Contains essential vitamins (D,E,B12 and minerals (lodine and selenium)) No hormones or GM smøgen Profile Certifications: Specialised production Food safety/fish welfare/environment Marine and vegetable oils and protein from certified and sustainable sources Full traceability from roe to final product Common name: Atlantic Salmon (Salmo salar) and Mackerel (Scomber scombrus) Availability: Year around

6 COLD SMOKED RAINBOW TROUT 250 gr./500 gr. 30 days/12 months RAINBOW TROUT 1000 gr./ kg 30 days/12 months RAINBOW TROUT 30 days/12 months Whole ﬁlet, Skin on

7 COLD SMOKED COLD SMOKED RAINBOW TROUT SECOND GRADE 250 gr./500 gr. 30 days/12 months salted 1000 gr Frozen 12 months RAINBOW TROUT CUTS 1000 gr./ kg 30 days/12 months salted 0.2/0.5/1.0 /2.0/5.0 kg 30 days/12 months Cuts, Skin off FINEST kg 30 days/12 months Whole filet, Trimmed, Skin off Approx. 500 gr. Loin, Skin off

8 COLD SMOKED COLD SMOKED Buffet cut, Skin off PREMIUM PRE RIGOR salmon or Injected Presliced or Buffet cut, Skin off PEPPER kg Injected Buffet cut, Skin off PASTA 100 gr./200 gr./400 gr. or Injected 100 gr. or Injected Dices, Skin off

9 COLD SMOKED COLD SMOKED PORTION kg Injected Portion, Skin on DICED 1 kg or Injected Diced, Skin oﬀ

10 HOT SMOKED RAINBOW TROUT ROLL 1,5 kg 4.5 kg Whole sausage RAINBOW TROUT 500 gr./1000 gr. Mixed spices Bits & pieces, Skin on RAINBOW TROUT 200 gr. Mixed spices Bits & pieces, Skin oﬀ

11 HOT SMOKED HOT SMOKED NATURAL Whole filet, Skin on PEPPER OR CITRUS kg. Whole side portion cut, Skin on PEPPER HONEY OR CITRUS kg Portion/Whole filet, Skin on Portion/Whole filet, Skin on JÄGER STYLE HONEY OR CITRUS Whole filet, Skin on 400 gr. Portion/Filet, Skin on

12 HOT SMOKED HOT SMOKED MARINATED STUFFED kg. Whole side portion cut, Skin on kg Double ﬁlet, Skin on DOUBLE PORTION DOUBLE FILET PORTIONS MAP kg Double portion, Skin on Flavours: Honey, Citrus/Dill, Natural, Pepper, Rosè pepper, Citrus 140 gr. Portion, Skin on MACKEREL MAP (SCOMBER SCOMBRUS) Flavours: Natural, Pepper, Jäger gr. Salted in brine Filet, Skin on MACKEREL (SCOMBER SCOMBRUS) Variable gr. Salted in brine Whole, Skin on

13 MARINATED RAINBOW TROUT 250 gr./500 gr. RAINBOW TROUT 1000 gr./ kg 250 gr./500 gr.

14 MARINATED MARINATED AQUAVIT 1000 gr kg Approx. 500 gr. Loin/whole side buffet, Skin off PREMIUM PRERIGOR 100 gr./200 gr./400 gr. /Injected PORTION kg. ANCHOVY kg /Injected Portion, Skin off Buffet cut, Skin off