Price indexes developed by the University of Stavanger (Salmon) and Nofima (Cod). More information about each index can be found in the index. Further questions or requests can be sent to insight@seafood.no
Norwegian saithe shines at Le Cordon Bleu cooking competition
On October 14th, the kitchens of Le Cordon Bleu Paris were buzzing with creativity as recently graduated students took on the challenge of transforming Norwegian saithe into tasty dishes. The competition, initiated by the Norwegian seafood council, is meant to encourage French chefs to explore the diversity of Norwegian seafood.
