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This autumn, our seafood envoy in South Korea, Ingebjørg Hjortdahl, took Norwegian salmon on the road in Seoul. From food trucks, people got to taste the salmon and learn about its origin.

On November 13th, the Norwegian Seafood Council and the Norwegian Embassy in France hosted a special reception at the Ambassador’s residence in Paris to mark 40 years since Norwegian salmon first appeared in sushi.

Norway exported seafood worth NOK 18.3 billion in October. This is a decrease of NOK 122 million, or 1 per cent, compared with the same month last year. Despite the decline, October was the second highest month for Norwegian seafood exports.

This October, the kitchens of Le Cordon Bleu Paris were buzzing with creativity as recently graduated chefs transformed Norwegian saithe into tasty dishes.

Chef Daniel Canzian is Italy’s new Stockfish Ambassador, chosen by the Norwegian Seafood Council to promote Norwegian stockfish in major cities like Milan. Known for combining creativity with tradition, he will help reposition the product in a changing market and highlight its cultural heritage while inspiring new generations of consumers.

A balanced diet is important when it comes to physical performance, and according to Erling Haaland, Norwegian seafood is a great choice for a nutritious football diet. This year, the Norwegian Seafood Council (NSC) is ramping up the Haaland partnership, showcasing his commitment to a healthy seafood diet.

More Italians are choosing seafood when eating out. Today, seafood has become the most popular protein on Italian menus.

Once again, the fresh annual monitoring report from the IMR for farmed fish shows no exceedance of the EU's limit values for illegal and undesirable substances. Tests from 2024 were done on samples from 888 farmed fish, with a collection of more than 30,000 test results confirming the seafood’s safety.

In some markets, up to 47% of consumers cite cost as a barrier to eating seafood. New research from the Norwegian Seafood Council shows growing interest in alternative whitefish species, showcasing opportunities for species such as saithe.

At Maison Bachelin in Paris, seventh-generation fishmonger Stéphane Bachelin proudly offers 50 different types of fish – and Norwegian seafood is a clear favorite, with two out of three customers choosing it.

At the beginning of June, the Norwegian Seafood Council held a seafood seminar in Milan. The seminar was a great success and highlighted the most important species in Italy: salmon, stockfish, clipfish, and salted fish.

As International Sushi Day approaches, the Norwegian Seafood Council looks back on Project Japan – the initiative that introduced raw salmon from Norway to the global sushi menu.

Norway exported seafood worth NOK 13.6 billion in May. This is a decrease of NOK 267 million, or 2 per cent, compared with May last year.

Norwegian Seafood Council research has revealed that as many as 89% of consumers want more information about how their seafood is produced. This demand for transparency is paving the way for producers to harness innovative blockchain technology to build consumer trust and offer a clearer picture of the seafood supply chain.