Welcome to The Future of Clipfish 2018. 

The seminar will be held on February 5th at Hotel Estoril Palácio.

14:30 - 15:00 – Welcome Coffee

15:00 - 15:15 – Opening speeches:

  • Norway's Ambassador to Portugal, Anders Erdal
  • NSC Portugal Director, Johnny Thomassen

Working sessions

Session I – Clipfish market

15:15 - 15:30 (15 min)   Barents sea cod quota reduction. Reasons and impacts

15:30 - 15:45 (15 min) –  Cod sales. Situation in 2017 and forecast to 2018

15:45 - 16:05 (20 min) – Portuguese market. Evolution in 2017 and previsions for 2018

Pause -25 minutes

Session II – Clipfish production – threats and opportunities. Three visions

16:30 - 16:45 (15 min) – Salted cod

16:45 – 17:00 (15 min) – Traditional dried salted cod

17:00 - 17:15 (15 min) – Innovation in dried salted cod

17:15 – 17:30 (15 min) - Origin Matters

NSC

Pause - 30 minutes

17:30 - 18:00 – Coffee break

Session III – Clipfish and gastronomy

18:00 – 18:15 (15 min) – MSC Certification. The retail business perspective

18:15 – 18:30 (15 min) – Cod as gastronomic heritage. The impact of tourism

The seminar ends at 18:30

WORKSHOP /LIVE Cooking begynner 19.30

19:30 – 20:30 – Clipfish preparation. “Chefs” tips

20:30 – Dinner