Norwegian salmon and fjord trout have always been nutritious, versatile, and a safe fish to cook and eat at home or in restaurants. They are easily available in the markets, supermarkets and at the grocers even during this pandemic.

Consumer trends may have evolved during this time, but the Norwegian seafood industry has its finger on the pulse on what consumers want.The Norwegian Seafood Council takes pride in the fact that Norwegian salmon has captured the top spot in global sustainable food ranking for two years running.

Seared Fjord Trout, roasted vegetables, sandefjordmor (Norwegian butter sauce)

Three Norwegian seafood companies are ranked among the top 10 of the list of the world’s most sustainable protein producers in the Coller FAIRR Protein Index.The Index looks at how the world’s 60 largest publicly listed companies producing meat, dairy and seafood perform on various risk factors relating to sustainability.

The risk factors include greenhouse gas emissions, deforestation, use of antibiotics and labour conditions. No other animal farming uses less antibiotics than Norwegian aquaculture. In 2019, Norwegian salmon farms have near eliminated the use of antibiotics.

“Eating more seafood is a good way to reduce our climate emissions, and Norwegian salmon companies are leading the way in sustainable protein production,” says Renate Larsen, CEO of the Norwegian Seafood Council (NSC).

Keeping safe and eating safe and healthy is the way to go during this pandemic and beyond. The Norwegian Seafood Council (NSC), led by NSC Regional Director Asbjorn Warvik Rortveit, recently showed how Norwegian Salmon and Fjord Trout can be a safe and healthy meal for the family with special guests including Norwegian Ambassador to Malaysia, Her Excellency Gunn Jorid Roset, Phyllis Teh, co-founder of online store Art of Salmó, and Chefs Jordash DeCruz and Steve Chua who presented “When East Meets West, Norwegian Seafood Tasting Menu” for lunch.

Assorted Nigiri Sushi with Norwegian Salmon

There has been an increase in seafood consumption, driven by a shift towards a more sustainable diet. This is according to a recent study of more than 25,000 consumers across 20 markets performed by Kantar on behalf of the Norwegian Seafood Council. The study is the largest seafood consumer study of its kind and offers invaluable insight into seafood consumer behaviours and preferences over time.

Norwegian Success Cake with fresh berries

Many markets in this region are reporting increased demand for processed and pre-packed seafoods, as well as products with longer sell-by dates. The Norwegian seafood industry is adapting to these shifts in buyer preference and is turning its production to meet these needs. It continues its efforts to provide safe, sustainable, and nutritious seafood during this time.

For more information, please visit https://en.seafood.no/