The Future of Clipfish

The seminar will be held on February 5th at Hotel Estoril Palácio. Participation is restricted to Norwegian and and Portuguese companies

14:30 - 15:00 – Welcome Coffee

15:00 - 15:15 – Opening speeches:

• Norway's Ambassador to Portugal, Anders Erdal
• NSC Portugal Director, Johnny Thomassen
• Conferansier: Trond Rismo, NSC

Working sessions

Session I – Clipfish market

15:15 - 15:30 (15 min) Cod Crazy: World market update of Codfish
Ørjan Olsen, Market Insights lead

15:30 - 15:50 (20 min) Portuguese market. Evolution in 2017 and previsions for 2018 Johnny Thomassen, NSC's Director in Portugal

15:50 - 16:00 (10 min) Brazil: Market access process 2018
Øystein Valanes, NSC director Brazil

16:00 - 16:10 (10 min) Smaller quotas, higher demand; what to expenct in 2018
Benedicte Nielsen, sales leader, Norges Råfisklag

Pause -20 minutes

Session II – Salt- and Clipfish – threats and opportunities. 

16:30 - 16:45 (15 min) Salted cod
Rita Karlsen, CEO Brødrene Karlsen

16:45 – 17:00 (15 min) Traditional dried salted cod
Miguel Esteves, CEO Mets, Ida

17:00 - 17:10 (10 min) The Portuguese Clipfish consumer: Nielsen's point of view
Manuel Carvalho Martins, Analysts, AC Nielsen

17:10 - 17:20 (10 min) The Portuguese Clipfish consumer: Kantar's point of view
Marta Santos, Analyst, Kantar

Pause - 20 minutes

Session III – Clipfish and gastronomy

17:40 – 17:55 (15 min) MSC Certification. The retail business perspective
Vanessa Romeu, Lidl Corporate Communications Director 

17:55 – 18:10 (15 min) Cod as gastronomic heritage. The impact of tourism
José Borralho, President of APTECE – Portuguese Culinary Tourism and Economy Association

18:10 - 18:20 (10 min) O Fiel: Gadget for correct soaking of Clipfish
Sergio Paulo, CEO Solitics

The seminar ends at 18:30

WORKSHOP/LIVE Cooking starts 19.30

19:30 – 20:30 – Clipfish preparation. “Chefs” tips - Luís Gaspar, Chef of the Year 2017

20:30 – Dinner