Nov 29, 2020

Safe, sustainable and nutritious Norwegian Salmon and Fjord Trout in a Virtual Seafood Luncheon by the Norwegian Seafood Council



We all know Norwegian salmon and fjord trout is a nutritious, versatile and safe fish to cook and eat at home or in the restaurants....

They are easily available in the markets, supermarkets and at the grocers even during this pandemic... 



And though consumer trends may have evolved somewhat during this time, the Norwegian seafood industry has its finger on the pulse on what consumers want......

Norwegian salmon has been on  the top spot in global sustainable food ranking for two years running. 



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, which 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 great 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).

Chefs Jordash DeCruz and Steve Chua presented “When East Meets West, Norwegian Seafood Tasting Menu” for lunch which was sent to us....beautifully packed and presented... 



Chef Jordash is sous chef at Curious Kitchen in Kuala Lumpur and has had experience working on the Norwegian Cruise Line and Viking Ocean Cruise... 



Chef Steve is the founder of Two Chefs Lab, a Japanese restaurant, and has represented Malaysia as a Norwegian Seafood Council’s sponsored participant at the World Sushi Cup 2018.... 



From Chef Jordash, we got to enjoy some Cured beetroot Norwegian salmon with lemon essence and pickled daikon... 



Followed by a sumptuous seared fjord trout, roasted vegetable with sandefjordmor (Norwegian butter sauce) 



And our meal supposedly from the Land of the Midnight Sun ended with the Norwegian success cake with fresh berries.... 



From Chef Steve, we got to indulge in lovely dishes from the Land of the Rising Sun, beginning with some seared sliced Norwegian fjord trout with truffle and grated onion dressing, sprinkled with cured egg yolks... 



Followed by some pretty irresistible assortment of sushi creations... 



And ending with some azuki crepe served with green tea sauce... 



It was truly a satisfying meal and both my daughter and I enjoyed it immensely... 

Many markets in this region are now 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.

The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and Fisheries. The Norwegian seafood industry finances its activities through fees levied on all exports of Norwegian seafood.. 

Headquartered in Tromsø, NSC has presence in major markets around the world aiming to increase the value of Norwegian seafood resources. NSC oversees the administration and use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry. Together with the industry, NSC aims to increase the demand for and consumption of seafood from Norway. For more information, please visit https://en.seafood.no/

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